Pumpkin-Almond Charlotte

Oxmoor House
8 to 10 servings


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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


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.

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.

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.

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.

Created date

February 2010