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Pumpkin Charlotte

My mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it's a big hit. —Lorelle Edgcomb, Granville, Illinois
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    12 servings


  • 2 packages (3 ounces each) ladyfingers, split
  • 6 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 2-1/4 cups heavy whipping cream, divided
  • 3 tablespoons confectioners' sugar, divided
  • 1 cup cold whole milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pumpkin pie spice
  • 1 can (15 ounces) solid-pack pumpkin
  • Additional ground cinnamon


  • Split ladyfingers; arrange on the bottom and upright around the sides of an ungreased 9-in. springform pan, trimming to fit if necessary. Set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. In a small bowl, beat 1-3/4 cups whipping cream and 2 tablespoons confectioners' sugar until stiff peaks form. Set 1/2 cup aside. Fold remaining whipped cream into cream cheese mixture. Spread into prepared pan.
  • In a bowl, combine the milk, pudding mixes and spices; beat on low speed for 1 minute. Add pumpkin; beat 1 minute longer. Fold in reserved whipped cream. Pour over cream cheese layer. Cover and refrigerate for 8 hours or overnight.
  • Just before serving, beat remaining cream and confectioners' sugar until stiff peaks form. Spoon over pumpkin layer. Sprinkle with cinnamon. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts
1 piece: 275 calories, 21g fat (13g saturated fat), 98mg cholesterol, 173mg sodium, 21g carbohydrate (16g sugars, 2g fiber), 3g protein.

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Average Rating:
  • Nancy
    Jul 30, 2020

    My husband really liked this recipe. For me, it is too rich. I will make it again using 2 full pkgs of cream cheese, one pudding mix, and less whipped cream. Maybe that will cut down on the richness. Oh, also I used the chocolate filled Pepperidge Farms lady fingers. My husband liked that too.

  • bobonly
    Nov 26, 2017

    I had reservations about this recipe due to the requirement for 6.8 ozs of pudding mix and only one cup of milk. I used 6 ozs and the mixture is one sticky mess with marginal flavor. I am not an accomplished baker, but still?Review Part 2. The dessert was enjoyed by my family but my original statements re the pumpkin layer, stands

  • Aunt Mim
    Nov 24, 2010

    This recipe won first place at our annual church contest. Everyone loved it, I plan on making it for Thanksgiving.

  • mstk2008
    Nov 18, 2010

    made this for a birthday at work, and everyone loved it, I would alter it a bit, by crushing the lady fingers mix with ginger snaps and made a simple crust, keep everything else... light and yummy....

  • mko20886
    Jan 3, 2009

    No comment left

  • taypa
    Nov 7, 2007

    No comment left