Pumpkin Charlotte: A Delightful Fall Dessert Experience
Introduction
Embrace the cozy flavors of autumn with Pumpkin Charlotte, a dessert that perfectly marries the creamy richness of a charlotte with the spiced warmth of pumpkin. Designed to dazzle at any fall gathering, this dessert offers an elegant alternative to more traditional pumpkin treats. Interested in receiving a new recipe each week? Subscribe now to join our culinary journey!
Why You’ll Love This Recipe
Pumpkin Charlotte is a celebration of fall’s best flavors. With its layers of spiced pumpkin filling and tender ladyfingers, this dessert promises both elegance and comfort. Not only is it simple to prepare, but it also looks stunning on any dessert table. It’s perfect for family dinners, Thanksgiving, or an impressive Halloween treat!
Ingredients
– 1 can (15 ounces) pumpkin puree
– 1/2 cup sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1 package (3.4 ounces) instant vanilla pudding mix
– 1 cup whole milk
– 1 cup heavy whipping cream
– 2 teaspoons vanilla extract
– 1 package (7 ounces) ladyfingers
– 2 tablespoons orange juice
– 2 tablespoons water
– 1 tablespoon pumpkin seeds (optional, for garnish)
Necessary Tools
– Large mixing bowl
– Whisk
– Measuring cups and spoons
– Spatula
– Shallow dish
– 9-inch springform pan
Ingredient Swaps and Additions
For a twist, consider using gingersnaps instead of ladyfingers for added spice. You could also add a pinch of cloves for an extra depth of flavor. For a nutty touch, sprinkle chopped pecans alongside pumpkin seeds as garnish.
Step-by-Step Instructions
1. In a large bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, and ginger until well blended.
2. In another bowl, whisk together pudding mix and milk until thick. Stir in the pumpkin mixture, ensuring a smooth consistency.
3. Whip the heavy cream with vanilla extract in a separate bowl until soft peaks form. Gently fold it into the pumpkin-pudding mixture.
4. Mix orange juice and water in a shallow dish. Lightly dip ladyfingers into this mixture to soften, but be careful not to soak them.
5. Line the bottom and sides of a 9-inch springform pan with ladyfingers, standing them upright around the edge.
6. Spoon half of the pumpkin filling into the pan, smoothing the top. Add another layer of softened ladyfingers.
7. Repeat with the remaining filling, then cover and refrigerate for at least 4 hours or overnight.
8. Before serving, optionally sprinkle with pumpkin seeds. Release the springform pan’s sides, and serve chilled.
Serving Suggestions
Pair Pumpkin Charlotte with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with a hot cup of spiced tea or coffee.
Pro Tips for Success
– Ensure the whipped cream is properly folded to maintain the dessert’s airy texture.
– Avoid over-soaking the ladyfingers to prevent a soggy base.
Storing and Reheating
Store any leftovers in the refrigerator, covering the pan with plastic wrap. Pumpkin Charlotte is best enjoyed chilled and does not require reheating.
FAQ Section
Can I make this dessert in advance?
Yes, it’s best when made the night before to allow flavors to meld.
Can I use fresh pumpkin?
Absolutely! Just ensure it’s cooked and pureed until smooth.
Conclusion
Pumpkin Charlotte is not only a feast for the taste buds but also a visual delight, bringing warmth and joy to any fall celebration. It’s easy to make, delicious, and a wonderful way to enjoy the season’s bounty. We’d love to see your creations! Share your photos and reviews on Instagram or Pinterest, and don’t forget to tag us.
Nutritional Information
Approximate per serving: 250 calories, 15g fat, 28g carbohydrates, 3g protein.
Pumpkin Charlotte
Ingredients
Method
- In a large bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, and ginger until well blended.
- In another bowl, whisk together pudding mix and milk until thick. Stir in the pumpkin mixture, ensuring a smooth consistency.
- Whip the heavy cream with vanilla extract in a separate bowl until soft peaks form. Gently fold it into the pumpkin-pudding mixture.
- Mix orange juice and water in a shallow dish. Lightly dip ladyfingers into this mixture to soften, but be careful not to soak them.
- Line the bottom and sides of a 9-inch springform pan with ladyfingers, standing them upright around the edge.
- Spoon half of the pumpkin filling into the pan, smoothing the top. Add another layer of softened ladyfingers.
- Repeat with the remaining filling, then cover and refrigerate for at least 4 hours or overnight.
- Before serving, optionally sprinkle with pumpkin seeds. Release the springform pan's sides, and serve chilled.
