Best Pumpkin Charlotte Recipes

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PUMPKIN CHARLOTTE



Pumpkin Charlotte image

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

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 275 calories, Fat 21g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 173mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.

PUMPKIN CHARLOTTE ROYALE



Pumpkin Charlotte Royale image

This stunning dessert is perfect for the holiday season. Pumpkin adds richness to the Swiss roll cake and creamy mousse center, while the warming flavors of pumpkin pie spice permeate the cake, mousse and cream cheese filling.

Provided by Food Network Kitchen

Categories     dessert

Time 6h15m

Yield 8 to 10 servings

Number Of Ingredients 22

Nonstick cooking spray, for the pans
1 1/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 1/4 cups granulated sugar
4 large eggs, at room temperature
1 cup pumpkin puree
Confectioner?s sugar, for dusting
6 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
3/4 cup confectioners' sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
1 cup finely chopped white chocolate
1 1/2 teaspoons unflavored powdered gelatin
3/4 cup sweetened condensed milk
1/2 cup pumpkin puree
1 1/2 cups heavy cream
1/2 teaspoon pumpkin pie spice
Pinch kosher salt

Steps:

  • For the cake: Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jellyroll pan with nonstick cooking spray and line with a piece of parchment. Spray an 8-inch round cake pan with nonstick cooking spray and line with a parchment round.
  • Whisk together the flour, baking powder, cinnamon, pumpkin pie spice and salt in a medium bowl. Set aside.
  • Add the granulated sugar and eggs to a stand mixer fitted with a paddle attachment and beat on high speed until thick, fluffy and lightened in color, about 3 minutes. Beat in the pumpkin puree. Add the dry ingredients and mix on low to incorporate. Scrape down the bowl and beat on medium for 1 full minute.
  • Pour about 3/4 cup of the batter into the prepared 8-inch cake pan and spread into an even layer. Scrape the remaining batter into the prepared jelly roll pan and spread into an even layer. Bake until the cakes spring back when gently touched, 14 to 17 minutes. Let cool in the pans for 2 minutes.
  • Loosen the edges of the jelly roll pan cake with a knife. Using a sieve, generously dust a clean kitchen towel larger than the jelly roll pan with confectioners' sugar. Flip the cake onto the towel and peel off the parchment. Starting on a long end, fold the towel over the cake edge and begin to roll the cake up with the towel as tightly as possible without cracking the cake. Leave the cake rolled in the towel to cool completely, about 30 minutes. When the round cake is cool enough to handle, run a knife along the edge and invert onto a wire rack to cool completely.
  • For the cream cheese filling: Meanwhile, beat the cream cheese and butter in a stand mixer on medium speed until smooth and combined. Add the confectioners' sugar, pumpkin pie spice and vanilla and beat until the ingredients are incorporated. Refrigerate until ready to use.
  • When the rolled cake is cool, unroll it, leaving it on the kitchen towel. Spread the cream cheese filling over the cake in an even layer. Roll the cake back up tightly, this time keeping the towel on the outside. Transfer to a baking sheet and refrigerate for 1 hour.
  • To assemble the charlotte: Line a 2 1/2-quart stainless steel or glass bowl with plastic wrap, leaving a few inches of wrap overhanging the outside of the bowl.
  • Trim the edges of the cake roll, then slice the roll into 20 rounds, each about 1/2 inch thick. Starting in the center of the plastic wrap-lined bowl, arrange the rolls next to each other tightly. Cut any remaining rolls to fit and fill the top edge of the bowl as best as possible. Trim the cake roll rounds to come 1/2 inch below the edge of the bowl.
  • Add the white chocolate to a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted. Pour the chocolate into the cake-lined bowl and use an offset spatula to spread into an even layer and fill any cracks between the cake roll pieces. Refrigerate while you make the pumpkin mousse filling.
  • For the pumpkin mousse filling: Put 2 tablespoons cold water in a small bowl and sprinkle the gelatin over it; stir to moisten and set aside.
  • Add the sweetened condensed milk to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring constantly, until the milk thickens to a paste-like consistency and just starts to brown, about 10 minutes. Stir in the pumpkin, return to the heat and cook until the mixture just begins to bubble and sputter, about 5 minutes. Remove from the heat and stir in the bloomed gelatin. Transfer the mixture to a separate bowl and cool to room temperature, stirring occasionally (see Cook's Note).
  • When the pumpkin mixture has cooled, add the heavy cream to a stand mixer fitted with a whisk attachment. Whip on high until the cream begins to thicken. Add the cooled pumpkin mixture, pumpkin pie spice and salt. Continue to beat until stiff peaks form.
  • Spoon the whipped cream mixture into the center of the cake-lined bowl, smoothing the top to an even layer. Trim the 8-inch cake to fit on top of the filling. Cover loosely with plastic wrap and refrigerate at least 3 hours and up to overnight.
  • To serve, invert the charlotte onto a cake stand. Remove the plastic wrap and dust with confectioners' sugar. Serve cold.

PUMPKIN CHARLOTTE



Pumpkin Charlotte image

This is a wonderful recipe from an old issue of Better Homes and Gardens. Because my family always watches how they eat, I substitute sugar free pudding for the regualr pudding, and a large container of low-fat Cool whip instead of whipping cream. Its delicious, and I have substitued other flavors for a change of pace.

Provided by Lightly Toasted

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

2 (3 ounce) packages ladyfingers, split
6 ounces cream cheese, softened
2 tablespoons sugar
2 cups whipping cream
2 tablespoons powdered sugar
2 (3 1/2 ounce) packages vanilla instant pudding mix
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin
1 cup milk

Steps:

  • Chill a mixing bowl and beaters.
  • Line the botom of a 9in springform pan with ladyfingers, cutting to fill spaces.
  • Trim the bottoms of the remaining ladyfingers, and place round side out, against pan sides.
  • Set aside.
  • To make cream cheese filling: Beat cream cheese and sugar with a mixer on med speed till combined.
  • In a chilled bowl, beat 1 3/4 cups of cream and pwdrd sugar until soft peaks form.
  • Reserve 1/2 cup.
  • Fold remaining into the cheese mixture.
  • For pumpkin filling: stir together pudding mixes and spices.
  • Add milk and pumpkin and beat until thick.
  • Fold in reserved 1/2 cup of whipped cream.
  • Spread the cream cheese layer evenly over the bottom of the prepaed pan.
  • Carefully spread pumpkin lyer over cream cheese layer.
  • Cover and refrigerate overnite.
  • To serve, remove sides from pan, place on platter.
  • Beat remaining 1/4 cup whipping cream to soft peaks, and spoon atop each individual serving.

Nutrition Facts : Calories 336.8, Fat 21.8, SaturatedFat 13.3, Cholesterol 124.9, Sodium 326.4, Carbohydrate 32.2, Fiber 0.4, Sugar 22.9, Protein 4.4

PUMPKIN CHARLOTTE



PUMPKIN CHARLOTTE image

Categories     Dessert     Freeze/Chill

Number Of Ingredients 13

2 3-ounce packages (24 total) ladyfingers, split
2 3-ounce packages cream cheese, softened
2 tablespoons granulated sugar
2 cups whipping cream
2 tablespoons powdered sugar
2 4-serving-size packages instant vanilla pudding mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon pumpkin pie spice
1 15-ounce can pumpkin
1 cup milk
1/2 cup apricot jam, melted (optional)
Pumpkin pie spice (optional)

Steps:

  • 1. Chill a mixing bowl and beaters. For crust, line the bottom of a 9-inch springform pan with ladyfingers, cutting to fill spaces. Trim bottoms of the remaining ladyfingers slightly to stand in pan. Place ladyfingers, round side out, against pan sides. Set aside. 2. For cream cheese filling, beat cream cheese and granulated sugar with an electric mixer on medium speed until combined. In the chilled bowl beat 1-3/4 cups of the whipping cream and the powdered sugar until soft peaks form; set aside 1/2 cup of the whipped cream mixture. Fold remaining whipped cream mixture into cream cheese mixture. 3. For pumpkin filling, stir together pudding mixes, cinnamon, ginger, and pie spice. Add pumpkin and milk; beat until thick. Fold in reserved whipped cream mixture. 4. Spread the cream cheese filling evenly onto the bottom of prepared pan. Carefully spread pumpkin layer over cream cheese layer. Cover and refrigerate overnight. 5. To serve, remove side from pan; place charlotte on a platter. If desired, brush side with melted jam. Beat remaining whipping cream to soft peaks; spoon some atop each serving. If desired, sprinkle with additional pumpkin pie spice.

PUMPKIN CHARLOTTE RECIPE



Pumpkin Charlotte Recipe image

How to make Pumpkin Charlotte Recipe

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients
2 packages (3 ounces each) ladyfingers, split
2 packages (3 ounces each) cream cheese, softened
2 tablespoons sugar
2-1/4 cups heavy whipping cream, divided
3 tablespoons confectioners' sugar, divided
1 cup cold 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

Steps:

  • 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. Yield: 10-12 servings.

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