Why You’ll Love This Recipe

It feels fancy without complex baking—mostly you assemble and chill.
The ladyfingers give structure and a light crisp shell that contrasts beautifully with the creamy filling.
The layered combination of cream cheese and spiced pumpkin offers depth of flavor.
You can prepare it ahead, making it ideal for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ladyfinger cookies (to line sides and bottom)
Cream cheese (softened)
Granulated sugar
Whipping / heavy cream
Powdered sugar
Instant vanilla pudding mix
Milk
Pumpkin puree
Spices: ground cinnamon, ground ginger, (optional: cardamom, nutmeg)

Directions

Line the mold
- Use a 9-inch springform pan (or similar). Trim and insert ladyfingers around the inside edge of the pan, with the cut ends down, so they stand upright.
- Use additional ladyfingers to fill the bottom in a single layer.
Cream cheese layer
- In a bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
- In another bowl, whip a portion of the heavy cream with powdered sugar to soft peaks. Reserve some whipped cream for folding later.
- Fold most of the whipped cream into the cream cheese mixture to lighten it, reserving a little whipped cream for garnishing.
Pumpkin layer
- In a separate bowl, mix the pudding mix, milk, pumpkin puree, and spices (cinnamon, ginger, etc.).
- Once smooth, fold in the reserved whipped cream.
Assemble layers
- Spread the cream cheese layer into the bottom of the ladyfinger-lined pan, smoothing the top.
- Gently spoon the pumpkin mixture over that layer, being careful not to disturb the bottom layer.
- Cover and refrigerate (or freeze) until firm—typically several hours or overnight.
Serve
- Before serving, whip the remaining cream to soft peaks and dollop on top of the charlotte.
- Remove the sides of the springform pan, slice, and plate.
- Optional: sprinkle additional ground nutmeg or cinnamon over the top as garnish.

Servings and timing

Serves: about 10–12 slices
Prep time: ~ 30 minutes
Chill / setting time: ~ 4 hours (or overnight)
Total time: ~ 4½+ hours (mostly resting in fridge)

Variations

Use ricotta cheese instead of cream cheese for a lighter result (as some recipes suggest)
Add cardamom or nutmeg along with cinnamon and ginger for deeper spice notes
Use reduced fat dairy or substitute part of cream with milk for lighter version
Add a crust underneath (graham cracker or cookie crumble) beneath the ladyfinger layer
Change proportions of cream cheese vs. pumpkin layers (for stronger pumpkin or cream cheese presence)

Storage/Reheating

Storage: Keep refrigerated, covered, for up to 3–4 days.
Freezing: Some recipes allow freezing (well wrapped) for a few days — thaw in fridge before serving
Serving after chilling: Let the charlotte sit a few minutes at room temperature before slicing for easier cutting. A warm knife helps.

FAQs

Is this recipe baked at all?

No — Pumpkin Charlotte is generally a no-bake dessert. It relies on chilling to set rather than oven baking.

Why ladyfingers?

Ladyfingers form a decorative, edible mold that holds the creamy filling together, giving structure and a soft “shell.”

Can I serve it same day I make it?

You’ll want to allow enough chilling time (at least a few hours, preferably overnight) so it fully firms up and slices cleanly.

What if my cream cheese layer is too firm?

If over-whipped, it may be too dense or stiff. You can gently fold in a bit more whipped cream (lightly) to loosen it.

How do I slice it cleanly?

Use a sharp knife, warmed in hot water and wiped dry before slicing, to help make smooth cuts.

Can I make it in a different mold (not springform)?

Yes — any mold where you can later unmold or remove sides will work, though springform is most convenient.

What if the filling oozes or is too loose?

This may mean it hasn’t chilled long enough or that proportions of pudding/cream cheese are off. Make sure to follow measurements and allow full setting time.

Can I reduce the sugar?

Yes — reduce granulated or powdered sugar slightly, but be cautious with the pudding mix, which adds sweetness too.

Can I make mini versions?

Yes — use small ramekins or molds and scale down quantities proportionally.

Conclusion

Pumpkin Charlotte is a beautiful dessert that combines the elegance of a molded dessert with the cozy, spiced flavors of pumpkin. With layers of cream cheese and pumpkin filling surrounded by ladyfinger “walls,” it’s a showy yet approachable dessert that you can prepare in advance. If you like, I can convert this into a full recipe with metric measurements or adapt it for dietary needs. Do you want me to write that out for you?

Pumpkin Charlotte

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Pumpkin Charlotte is an elegant no-bake dessert made with layers of spiced pumpkin and cream cheese filling encased in ladyfingers. It’s creamy, lightly spiced, and perfect for autumn gatherings or holiday tables.

Author: Laura
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 4 hours 30 minutes (including chilling)
Yield: 10–12 servings
Category: Dessert
Method: No-Bake / Chilled
Cuisine: American, European-inspired
Diet: Vegetarian

Instructions

Prepare mold: Line the sides of a 9-inch springform pan with ladyfingers standing upright, cut ends down. Arrange more ladyfingers in a single layer on the bottom.
Make cream cheese layer: Beat cream cheese with granulated sugar until smooth. In a separate bowl, whip 1 cup of cream with powdered sugar to soft peaks. Fold most of the whipped cream into the cream cheese mixture, reserving some for garnish.
Prepare pumpkin layer: In another bowl, whisk pudding mix, milk, pumpkin puree, and spices until smooth. Fold in the remaining whipped cream.
Assemble: Spread the cream cheese mixture evenly over the ladyfinger base. Gently spoon the pumpkin mixture on top, smoothing the surface.
Chill: Cover and refrigerate for at least 4 hours or overnight until set and firm.
Finish and serve: Before serving, whip the remaining ½ cup of cream to soft peaks and spread or pipe on top. Sprinkle with cinnamon or nutmeg if desired. Remove sides of the pan, slice, and serve chilled.

Notes

Ensure the dessert chills long enough (minimum 4 hours) to set properly before unmolding.
You can reduce the sugar slightly for a less sweet version.
Substitute ricotta for cream cheese for a lighter texture.
Use coconut milk for a dairy-free twist.

Nutrition

Serving Size: 1 slice (1/12 of charlotte)
Calories: 290
Sugar: 22g
Sodium: 160mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg