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Pumpkin Charlotte Recipe

Ingredients

How to make it

  • 1. Chill a mixing bowl and beaters.
  • For crust, line the bottom of a 9-inch springform pan with ladyfingers, cutting to fill spaces.
  • Trim bottoms of the remaining ladyfingers slightly to stand in pan. Place ladyfingers, round side out, against pan sides. Set aside.
  • 2. For cream cheese filling, beat cream cheese and granulated sugar with an electric mixer on medium speed until combined.
  • In the chilled bowl beat 1-3/4 cups of the whipping cream and the powdered sugar until soft peaks form; set aside 1/2 cup of the whipped cream mixture.
  • Fold remaining whipped cream mixture into cream cheese mixture.
  • 3. For pumpkin filling, stir together pudding mixes, cinnamon, ginger, and pie spice.
  • Add pumpkin and milk; beat until thick. Fold in reserved whipped cream mixture.
  • 4. Spread the cream cheese filling evenly onto the bottom of prepared pan. Carefully spread pumpkin layer over cream cheese layer. Cover and refrigerate overnight.
  • 5. To serve, remove side from pan; place charlotte on a platter. If desired, brush side with melted jam.
  • Beat remaining whipping cream to soft peaks; spoon some atop each serving. If desired, sprinkle with additional pumpkin pie spice.
  • Makes 12 servings.

Reviews & Comments 3

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  • pat2me 15 years ago

    Was this review helpful? Yes Flag
    " It was excellent "
    lanacountry ate it and said...
    You sure get a
    YUMMY 55555 from me Pat!!
    Lovely recipe! :)
    Was this review helpful? Yes Flag
  • rosemaryblue 16 years ago
    I know this is delicious, and also a beautiful presentation!
    Was this review helpful? Yes Flag

The Cook

pat2me Nashua, NH

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