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
Ingredients
- 2 packages (3 ounces each) ladyfingers, split
- 6 ounces cream cheese, softened
- 2 tablespoons sugar
- 2-1/4 cups heavy whipping cream, divided
- 3 tablespoons confectioners' sugar, divided
- 1 cup cold whole 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
Reviews
I had reservations about this recipe due to the requirement for 6.8 ozs of pudding mix and only one cup of milk. I used 6 ozs and the mixture is one sticky mess with marginal flavor. I am not an accomplished baker, but still?Review Part 2. The dessert was enjoyed by my family but my original statements re the pumpkin layer, stands
This recipe won first place at our annual church contest. Everyone loved it, I plan on making it for Thanksgiving.
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....