Recipe

Pumpkin Charlotte Recipe Recipe

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Ingredients

Pumpkin Charlotte Recipe

Source: Taste of Home magazine

10-12 Servings

RECIPE INGREDIENTS

2 packages (3 ounces each) ladyfingers

2 packages (3 ounces each) cream cheese, softened

2 tablespoons sugar

2 1/4 cups 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

RECIPE METHOD

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 mixing bowl, beat cream cheese and sugar until smooth. In a small mixing 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 mixing 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.

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.

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