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Pumpkin Charlotte

Source: Taste of Home
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Rating: 3.5   Reviews: 6 See Reviews
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  10-12 Servings
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
Pumpkin Charlotte Recipe at
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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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pumpkin Desserts
 Pumpkin Cakes & Breads
Spotlight Recipe Review See all 6 reviews »

Rating: 2
by: Linda, CA Reviewed: 12/10/2008
What a mess!
This dessert was light and tasted good, but didn't set up well even though I had it in the frig overnight. As soon as I removed the springform, it started to cave in. And when I cut into it, it fell into itself. It was very disappointing since I went to 3 stores before I could find ladyfingers.
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