Whip the cream and the sugar together, a bit further than stiff peaks.
Separate about 1/3 of the whipped cream aside.
In a separate bowl beat together pumpkin, mascarpone cheese, pumpkin spice and vanilla extract.
When combined, add the 1/3 whipping cream that is set aside into the bowl with the pumpkin mixture. Fold together.
Using a spring form pan, add a layer of lady fingers keeping all the lady fingers touching to form a solid layer. Break any in half if you need to completely fill the pan.
Drizzle some pumpkin spice coffee over the lady fingers.
Layer with half the pumpkin filling.
Repeat with lady fingers, more coffee (fully saturating the lady fingers this time) and the remaining pumpkin filling.
Top one more time with lady fingers, any remaining coffee and then top with white whipped cream. (saving a small portion for the sides after removing spring form pan)
Chill for 1 hour.
Remove sides of spring form pan and finish covering with remaining whipped cream.