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Pumpkin Charlotte Recipe

Pumpkin Charlotte Recipe photo by Taste of Home

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My mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it's a big hit. —Lorelle Edgcomb, Granville, Illinois

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Pumpkin Charlotte Recipe

Prep: 30 min. + chilling

Yield: 10-12 Servings

30 30

Ingredients

2 packages (3 ounces each) ladyfingers, split
2 packages (3 ounces each) cream cheese, softened
2 tablespoons sugar
2-1/4 cups heavy whipping cream, divided
3 tablespoons confectioners' sugar, divided
1 cup cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon pumpkin pie spice
1 can (15 ounces) solid-pack pumpkin
Additional ground cinnamon

Directions

Split ladyfingers; arrange on the bottom and upright around the sides of an ungreased 9-in. springform pan, trimming to fit if necessary. Set aside.
In a large bowl, beat cream cheese and sugar until smooth. In a small bowl, beat 1-3/4 cups whipping cream and 2 tablespoons confectioners' sugar until stiff peaks form. set 1/2 cup aside. Fold remaining whipped cream into cream cheese mixture. Spread into prepared pan.
In a bowl, combine the milk, pudding mixes and spices; beat on low speed for 1 minute. Add pumpkin; beat 1 minute longer. Fold in reserved whipped cream. Pour over cream cheese layer. Cover and refrigerate for 8 hours or overnight.
Just before serving, beat remaining cream and confectioners' sugar until stiff peaks form. Spoon over pumpkin layer. Sprinkle with cinnamon. Remove sides of pan. Refrigerate leftovers. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 275 calories, 21 g fat (13 g saturated fat), 98 mg cholesterol, 173 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Pumpkin Charlotte in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p145

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Reviews for Pumpkin Charlotte

Pumpkin Charlotte

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Reviewed on Nov. 24, 2010 by Aunt Mim

This recipe won first place at our annual church contest. Everyone loved it, I plan on making it for Thanksgiving.

Reviewed on Nov. 18, 2010 by mstk2008

made this for a birthday at work, and everyone loved it, I would alter it a bit, by crushing the lady fingers mix with ginger snaps and made a simple crust, keep everything else... light and yummy....