Pumpkin-Almond Charlotte Recipe

Name: Pumpkin-Almond Charlotte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup light corn syrup; 3 tablespoons dark rum; 12 ladyfingers, split in half lengthwise; 2/3 cup fine gingersnap cookie crumbs; 2 envelopes unflavored gelatin; 2/3 cup milk; 1/3 cup dark rum; 4 eggs, separated; 1/3 cup firmly packed brown sugar; 1 (16-ounce) can pumpkin; 2 teaspoons grated orange rind; 1/2 teaspoon pumpkin pie spice; 1/3 cup firmly packed brown sugar; 1 cup whipping cream, whipped; 1/2 cup chopped almonds, toasted

Servings: persons

1/4 cup light corn syrup
3 tablespoons dark rum
12 ladyfingers, split in half lengthwise
2/3 cup fine gingersnap cookie crumbs
2 envelopes unflavored gelatin
2/3 cup milk
1/3 cup dark rum
4 eggs, separated
1/3 cup firmly packed brown sugar
1 (16-ounce) can pumpkin
2 teaspoons grated orange rind
1/2 teaspoon pumpkin pie spice
1/3 cup firmly packed brown sugar
1 cup whipping cream, whipped
1/2 cup chopped almonds, toasted

1
Combine syrup and 3 tablespoons rum in a small bowl. Brush ladyfingers with syrup mixture, and dip into crumbs, coating both sides. Line sides and bottom of a 9-inch ungreased Springform pan with prepared ladyfingers; set aside.
2
Combine gelatin, milk, rum, egg yolks, and 1/3 cup brown sugar in a medium saucepan; cook over low heat, 5 to 10 minutes, until thickened. Remove from heat, add pumpkin, orange rind, and pumpkin pie spice; stir well. Add 1/3 cup brown sugar; beat well.
3
Beat egg whites (at room temperature) in a large bowl, until stiff peaks form. Gently fold pumpkin mixture and whipped cream into egg whites. Fold in almonds. Pour mixture into prepared pan.
4
Cover, and chill at least 6 hours or overnight. Pipe rosettes of Rum Cream on top of charlotte, and sprinkle with Sugar Almonds to garnish.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup light corn syrup, 3 tablespoons dark rum, 12 ladyfingers, split in half lengthwise, 2/3 cup fine gingersnap cookie crumbs, and more.

Yes, Pumpkin-Almond Charlotte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Almond Charlotte

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