Add the above spices to a small dish and mix them well. Put the mixture through a small hole’s sieve to sift out any large or chunks of spices that did not separate well.Seal in a glass jar and use as needed.
Prepare the espresso coffee. Once done, pour it into a flat bowl, add 3 tablespoons of sugar. Stir to dissolve the sugar. Let it cool off.
Meanwhile in a large bowl of your stand mixer fitted with the whisk attachment, combine 1 ½ cups heavy cream, mascarpone, pumpkin, ½ cup sugar, and the pumpkin pie spice. Beat starting slowly and increase to high speed until you reach a stiff whipped cream.
In a medium bowl beat the remaining ½ cup heavy cream with 1 tablespoon sugar until stiff peaks are formed.
Either use 6 glasses, ramekins, or a medium rectangular dish. Dip the savoiardi in the coffee and line the bottom of the dish or ramekin with them. Top with a layer of the pumpkin-mascarpone cream. Top with another layer of savoiardi dipped in coffee and another layer of the pumpkin mixture.
Top each serving with a generous spoonful of whipped cream and shaved chocolate.