PUMPKIN CHARLOTTE

Pumpkin Charlotte image

My mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it's a big hit. -Lorelle Edgcomb, Granville, Illinois

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 275 calories, Fat 21g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 173mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.