Almond Pumpkin Charlotte
This is a rich decadent desserts recipe that all will love. This might be one the most flavorful pumpkin cake recipes you have ever tried. Ladyfinger cookies and whipped cream makes this a visually appealing dessert recipe too.
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See this recipe and more in 55 Awesome Pumpkin Recipes.
- 30 single ladyfingers cookies
- 2 envelopes unflavored gelatin
- 2/3 cup milk
- 1/3 cup dark rum
- 4 eggs, separated
- 2/3 cup brown sugar
- 2 cups pumpkin puree
- 1 teaspoon orange peel, grated
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg, grated
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup whipping cream, whipped with 3 tablespoon sugar
- 1/2 cup almonds, toasted and chopped
- Additional whipped cream for topping
- Trim off tip end of the ladyfingers to fit the height of an 8-inch springform pan. Stand ladyfingers in the pan with curved side against the side of pan. Set aside.
- In a large saucepan, combine gelatin, milk, rum, egg yolks, reserve whites for later, and 1/3 cup of sugar. Stir over low heat to make a soft custard, 5 to 10 minutes. Remove from heat.
- Stir in pumpkin, orange peel and spices. Set aside. In another bowl, beat egg white until soft peaks form.
- Gradually beat in remaining sugar. Gently fold egg white mixture and whipped cream alternatively into pumpkin mixture. Fold in almonds.
- Turn into the prepared Ladyfinger-lined pan. Cover with plastic wrap and chill for 6 hours or up to 3 days. When ready to serve, remove springform. Pipe rosettes of whipped cream around edges of dessert.
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