Pumpkin Charlotte

Name: Pumpkin Charlotte
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

12 ingredients

4 steps

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

Directions

1

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.
2

In a large bowl, beat cream cheese and sugar until smooth. In a small 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.
3

In a 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.
4

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.