Pumpkin Charlotte Recipe

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Pumpkin Charlotte

Vanilla pudding mix helps the pumpkin filling set up without any cooking in this make-ahead chilled dessert.

Ingredients
  • 2 3-ounce packages (24 total) ladyfingers, split
  • 2 3-ounce packages cream cheese, softened
  • 2 tablespoons granulated sugar
  • 2 cups whipping cream
  • 2 tablespoons powdered sugar
  • 2 4-serving-size packages instant vanilla pudding mix
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pumpkin pie spice
  • 1 15-ounce can pumpkin
  • 1 cup milk
  • 1/2 cup apricot jam, melted (optional)
  • Pumpkin pie spice (optional)
Directions
  • 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.
  • 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.
  • 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.
  • Spread the cream cheese filling evenly onto the bottom of prepared pan. Carefully spread pumpkin layer over cream cheese layer. Cover and refrigerate overnight.
  • 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.
Nutrition Facts
  • Calories 516, Total Fat 22 g, Saturated Fat 13 g, Cholesterol 123 mg, Sodium 1040 mg, Carbohydrate 78 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 105%, Vitamin C 4%, Calcium 7%, Iron 9%.
  • Percent Daily Values are based on a 2,000 calorie diet
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