Almond Pumpkin Charlotte Recipe

• 30 x single ladyfingers
• 2 env unflavored gelatin
• 2/3 c. lowfat milk (I used skim lowfat milk)
• 1/3 c. dark rum
• 4 x Large eggs, separated or possibly 1 c. of Eggbeaters with 8 Tbsp. of Just Whites
• 2/3 c. brown sugar
• 2 c. mashed pumpkin (canned or possibly freshly made)
• 1 tsp grated orange peel
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves, grnd
• 1 c. whipping cream,whipped with 3 Tbsp. sugar
• 1/2 c. toasted almonds. minced additional whipped cream for topping.

1. Trim off tip end of the ladyfingers to fit the height of an 8 inch springform pan.
2. Stand ladyfingers in the pan with curved side against the side of pan.
3. Set aside.
4. In a large saucepan, combine gelatin, lowfat milk, rum, egg yolks (reserve whites for later) and 1/3 c. of sugar.
5. stir over low heat to make a soft custard, 5-10 min.
6. remove from heat.
7. Stir in pumpkin, orange peel and spices.
8. Set aside.
9. In another bowl, beat egg white till soft peaks form.
10. Gradually beat in remaining sugar.
11. gently fold egg white mix and whipped cream into pumpkin alternately.
12. mix in almonds.
13. Turn into prepared Ladyfinger-lined pan.
14. Cover with plastic wrap and refrigeratefor 6 hrs or possibly up to 3 days.
15. when ready to serve, remove springform.Pipe rosettes of whipped cream around edges of dessert.
16. Note: I did not have ladyfingers.
17. so I crushed some nuts with sugar and spread on the bottom of the pan and left the sides bare.
18. I also don't own a cake decorator, so cut a tiny corner off a baggie, put the whipped cream in and piped blobs.
19. looked fine, tasted good.

ladyfingers, milk, dark rum, eggs, brown sugar, mashed pumpkin, orange peel, cinnamon, nutmeg, ginger, whipping cream

Taken from cookeatshare.com/recipes/almond-pumpkin-charlotte-63970 (may not work)