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- user reviews (5)
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2
3 ounce packages (24 total) ladyfingers, split
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2
3 ounce packages cream cheese, softened
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2
tablespoons granulated sugar
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2
cups whipping cream
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2
tablespoons powdered sugar
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2
4-serving-size packages instant vanilla pudding mix
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1/2
teaspoon ground cinnamon
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1/4
teaspoon ground ginger
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1/4
teaspoon pumpkin pie spice
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1
15 ounce can pumpkin
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1
cup milk
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1/2
cup apricot jam, melted (optional)
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Pumpkin pie spice (optional)
1. 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.
2. 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.
3. 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.
4. Spread the cream cheese filling evenly onto the bottom of prepared pan. Carefully spread pumpkin layer over cream cheese layer. Cover and refrigerate overnight.
5. 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.
- Servings Per Recipe 12,
- Calories 516,
- Protein (gm) 5,
- Carbohydrate (gm) 78,
- Fat, total (gm) 22,
- Cholesterol (mg) 123,
- Saturated fat (gm) 13,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 1082,
- Vitamin C (mg) 2,
- Sodium (mg) 1040,
- Calcium (DV %) 71,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This set great for me with no issues. The ladyfingers were not soggy (held up well). To slice, I sliced in between the lady fingers (two or three per slice) so I didn't have to split down the middle. Very delicious! Everyone loved it and it traveled well.
11/6/2011 03:35:32 PM Report AbuseI agree that this did not set well enough. If I make it again, next time I would use 8 oz of cream cheese in the bottom layer instead of 6, and I would add 3 oz of cream cheese to the top layer.
11/27/2010 10:09:18 PM Report AbuseTried this recipe for the first time at a church Thanksgiving potluck. Very easy to make the night before. The ladyfingers made it a light-feeling dessert. I'd make it again. I left off the apricot glaze because I didn't want to buy a jar just for that. I didn't miss it. I think it would have detracted from the overall pumpkin taste. By the end of the meal, it was totally gone.
11/15/2010 10:31:58 AM Report AbuseAlthough very tasty,the ladyfingers were a nuissance. Hard to split and soggy once the dessert is ready to serve. Next time I'll try pre-baking a shortbread base.
10/11/2010 01:32:44 PM Report AbuseThis certainly tasted delicious and was a huge hit at our Thanksgiving dinner. The only complaint I would have, if I had to have one, would be that it didn't set very well and was a little soft and hard to serve. But the mess was sure good to eat!
11/29/2009 06:40:18 PM Report Abuse