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Pumpkin Charlotte
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Pumpkin Charlotte

Pumpkin charlotte is a creamy, no-bake dessert that’s perfect for entertaining. It looks fancy, but is so easy to put together!

Prep Time
30 mins
Additional Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 12 servings
Course: Dessert

Ingredients

  • 2 ladyfinger cookie packages
  • 6 ounces ricotta cheese
  • 2 tablespoons granulated sugar
  • 2 cups heavy whipping cream divided
  • 2 tablespoons powdered sugar
  • 2 3.4- ounce instant vanilla pudding mix packages
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon nutmeg grated
  • 1 15- ounce pumpkin puree canned
  • 1 cup milk

Instructions

    Cup of Yum
  1. Line the bottom of a 9-inch springform pan with ladyfingers. Trim the bottoms of 20 ladyfingers and arrange vertically around the inside of the pan, with the cut end down so ladyfingers stand. Use cut pieces to fill in gaps in bottom crust. (You may need to cut more for the edges, or have extra cookies left over.)
  2. In a large bowl, beat together ricotta cheese and granulated sugar until combined. Set aside.
  3. In the bowl of a stand mixer, beat 1 3/4 cups whipping cream and powdered sugar until soft peaks form. Set aside 1/2 cup of whipped cream and fold remaining whipped cream into the cheese mixture.
  4. In another bowl, beat together pudding mix, cinnamon, ginger, cardamom, grated nutmeg, pumpkin, and milk. Fold in reserved ½ cup whipped cream.
  5. Spread cheese mixture into the prepared pan, smoothing the top. Spread pumpkin mixture over the cheese mixture, doing so carefully as to preserve the layers. Cover and freeze for 4 hours or refrigerate overnight.
  6. To serve, beat remaining 1/4 cup whipping cream to soft peaks, and dollop into the center of the charlotte. Sprinkle with grated nutmeg.