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Pumpkin-Almond Charlotte

Yield 8 to 10 servings


  • 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
  • Rum Cream
  • Sugar Almonds

How to Make It

  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.

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