The flavors of fall, especially pumpkin (real pumpkin that is), are so short lived that taking advantage of it becomes quite inspiring. On every holiday table there will be a pumpkin pie, whether store bought or homemade with using canned pumpkin. The thought of using freshly roasted pumpkin may seem like a daunting task to some, but that couldn’t be further from the truth. Half the pumpkin, scoop out the seeds, drizzle with a little oil, season and roast on a sheet try for about an hour; that’s all there is to it. The fresh roasted pumpkin can be used to make an amazing pumpkin pie; however, give this super simple Italian classic a try for something a bit different. This tiramisu is smooth, creamy and will let the pumpkin shine through. The hint of amaretto pulls the whole thing together for a one of a kind, unforgettable, sure fired dessert for any occasion.