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Pumpkin Charlotte

 Pumpkin Charlotte
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
10-12 ServingsPrep: 30 min. + chilling

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

2 of 2

Pumpkin Charlotte (continued)

Directions (continued)

  • 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.