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Pumpkin Charlotte Recipe

Pumpkin Charlotte Recipe

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
TOTAL TIME: Prep: 30 min. + chilling YIELD:10-12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.