Pumpkin-Almond Charlotte

• 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.

light corn syrup, dark rum, ladyfingers, cookie crumbs, unflavored gelatin, milk, dark rum, eggs, brown sugar, pumpkin, orange rind, pumpkin pie spice, brown sugar, whipping cream, almonds

Taken from www.myrecipes.com/recipe/pumpkin-almond-charlotte (may not work)