Print

Pumpkin Charlotte

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

  • 24–30 ladyfinger cookies
  • 225 g (8 oz) cream cheese, softened
  • ½ cup granulated sugar
  • 1 ½ cups heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 cup pumpkin puree
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • Optional: pinch of nutmeg or cardamom

Instructions

  1. 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.
  2. 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.
  3. Prepare pumpkin layer: In another bowl, whisk pudding mix, milk, pumpkin puree, and spices until smooth. Fold in the remaining whipped cream.
  4. Assemble: Spread the cream cheese mixture evenly over the ladyfinger base. Gently spoon the pumpkin mixture on top, smoothing the surface.
  5. Chill: Cover and refrigerate for at least 4 hours or overnight until set and firm.
  6. 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

Find it online: https://thefamilycooking.com/pumpkin-charlotte/