Almond Pumpkin Charlotte

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


  1. 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.
  2. 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.
  3. Stir in pumpkin, orange peel and spices. Set aside. In another bowl, beat egg white until soft peaks form.
  4. Gradually beat in remaining sugar. Gently fold egg white mixture and whipped cream alternatively into pumpkin mixture. Fold in almonds.
  5. 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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I have never heard of a 'charlotte' before but this looks like a very delicious recipe! You can definitely substitute rum extract for the actual rum. It has the same taste and moisture without the alcohol. If you don't have rum extract, you could always try vanilla or almond extracts.

Is there any way to make this without using rum?


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