PUMPKIN CHARLOTTE RECIPE

Pumpkin Charlotte Recipe image

Provided by @MakeItYours

Number Of Ingredients 13

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Ingredients
2 packages (3 ounces each) ladyfingers, split
2 packages (3 ounces each) cream cheese, softened
2 tablespoons sugar
2-1/4 cups heavy 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

Steps:

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 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.
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.
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. Yield: 10-12 servings.