Taste of Home
Pumpkin Charlotte
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 12 servings.
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
Ingredients
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2 packages (3 ounces each) ladyfingers, split
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6 ounces cream cheese, softened
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2 tablespoons sugar
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2-1/4 cups heavy whipping cream, divided
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3 tablespoons confectioners' sugar, divided
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1 cup cold 2% milk
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2 packages (3.4 ounces each) instant vanilla pudding mix
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon pumpkin pie spice
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1 can (15 ounces) solid-pack pumpkin
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Additional ground cinnamon
Directions
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1.
Arrange split ladyfingers on the bottom and upright around the sides of an ungreased 9-in. springform pan, trimming to fit if necessary. Set aside.
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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.
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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.
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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.
Nutrition Facts
1 piece: 275 calories, 21g fat (13g saturated fat), 98mg cholesterol, 173mg sodium, 21g carbohydrate (16g sugars, 2g fiber), 3g protein.
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