Ingredients

• 4 mini sponge cakes
• 4 tablespoons prepared espresso or coffee
• 1 1/3 cups pumpkin pie filling from can or from leftover pumpkin pie
• White chocolate bar

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Instructions

1. Watch how to make this recipe.
2. Arrange sponge cakes on a serving plate. Spoon 1 tablespoon espresso into each cake, allowing it to absorb coffee. Spoon 1/3 cup pumpkin filling into each cake. Using a vegetable peeler, peel white chocolate into curls. Sprinkle curls over pumpkin and serve.