You know what? Pumpkin charlotte is like the fanciest fall dessert ever. It’s elegant, it’s delicious, and it’s stunning. We’re totally obsessed with making it.

Here’s the thing about this dessert. It’s got creamy pumpkin mousse in the middle. And those ladyfinger cookies on the outside? So pretty and tasty.

We discovered pumpkin charlotte at a fancy bakery once. It looked too beautiful to eat, honestly. But then we tried it and, wow, we needed to make it ourselves.

Imagine this: light pumpkin mousse surrounded by delicate cookies. It’s spiced with cinnamon and nutmeg. Every bite tastes like autumn, you know?

This dessert is perfect for Thanksgiving or any fall gathering. It’s lighter than pumpkin pie, actually. And honestly? It’s way more fun to make.

So yeah, we’re gonna show you how to make this beauty. It’s easier than it looks, trust us. You’re about to create the most gorgeous pumpkin dessert ever.

Why You’ll Love This Pumpkin Charlotte

Fall Flavors: The warm spices like cinnamon, ginger, and nutmeg combined with pumpkin puree make this dessert feel like a big hug on a chilly day.
No-Bake: Skip the oven and still create a beautifully layered dessert that’s both elegant and easy to assemble.
Perfect for Fall Gatherings: It’s a showstopper on any holiday table. Think Thanksgiving, Halloween, or a cozy autumn dinner with friends.
Make-Ahead Friendly: Prepare it the day before, and it will taste even better as the flavors meld together overnight.
Light Yet Decadent: The combination of creamy pumpkin mousse and delicate ladyfingers offers the perfect balance of rich and light.

Required Kitchen Tools

Before you start assembling your Pumpkin Charlotte, make sure you have the following kitchen tools:

9-inch Springform Pan or Charlotte Mould: This will give the dessert its signature layered look and make it easier to remove.
Mixer (Hand or Stand Mixer): You’ll need this to whip the heavy cream and make the mousse filling smooth and airy.
Whisk: For mixing dry ingredients and beating the pudding mix.
Spatula: To gently fold ingredients without deflating the mixture.
Measuring Cups & Spoons: To ensure you get the perfect amounts of each ingredient.
Small Bowl: To prepare the milk and pudding mixture for dipping the ladyfingers.

Ingredients

Here’s what you’ll need to make this dreamy, no-bake dessert:

For the Pumpkin Mousse:

Pumpkin Puree (15 ounces): The star ingredient that provides the rich flavor and creamy texture. Use pure pumpkin puree, not pumpkin pie filling.
Ricotta Cheese (6 ounces): This adds a mild richness to the mousse without being too heavy.
Granulated Sugar (2 tablespoons): Just enough sweetness to balance the pumpkin’s natural flavor.
Ground Cinnamon (1 teaspoon): Essential for that warm, comforting flavor that screams fall.
Ground Ginger (1/2 teaspoon): Adds a little spice and depth.
Ground Cardamom (1/4 teaspoon): A fragrant spice that pairs beautifully with pumpkin.
Grated Nutmeg (1/8 teaspoon): A little nutmeg brings a lovely, aromatic flavor to the mix.
Heavy Whipping Cream (2 cups, divided): Half is whipped into stiff peaks for the mousse, while the other half is used to soften the ladyfingers.

For the Ladyfingers:

Ladyfinger Cookies (2 packages): These light, airy biscuits act as the structural base and provide a delicate contrast to the pumpkin mousse.

For the Vanilla Pudding Mixture:

Instant Vanilla Pudding Mix (2 packages, 3.4 ounces each): Adds structure and creaminess to the pumpkin mousse.
Milk (1 cup): This is combined with the pudding mix to create a smooth, velvety base for the mousse filling.
Powdered Sugar (2 tablespoons): For a little extra sweetness and smoothness in the whipped cream.

Variations for Pumpkin Charlotte

This Pumpkin Charlotte recipe is incredibly versatile. You can tweak the ingredients or presentation to suit your preferences or dietary needs.

Add Candied Pecans: For a bit of crunch, consider topping your charlotte with some homemade or store-bought candied pecans.
Use Spice Cake Mix: Instead of ladyfingers, you can use slices of spice cake for a heartier dessert.
Add a Layer of Caramel: A thin drizzle of caramel sauce in between the mousse layers adds an extra layer of flavor and decadence.
Dairy-Free: To make this dessert dairy-free, substitute the ricotta cheese and whipped cream with dairy-free alternatives such as coconut cream or almond-based cream cheese.

Step-by-Step Instructions

1. Prepare the Pumpkin Mousse

Start by mixing together the pumpkin puree, ricotta cheese, granulated sugar, cinnamon, ginger, cardamom, and nutmeg. These spices are what will give the mousse its signature fall flavor. In a separate bowl, whisk together the milk and instant vanilla pudding mix until smooth.

Next, whip 1 cup of the heavy cream in a chilled bowl using a hand or stand mixer. Whip it until it forms stiff peaks, meaning it holds its shape when the beaters are lifted.

Gently fold the whipped cream into the pumpkin mixture until fully combined. You want to keep the mousse airy, so don’t overmix.

2. Prepare the Ladyfingers

In a shallow bowl, pour the remaining cup of heavy cream. This is where the magic happens! Lightly dip each ladyfinger into the cream, ensuring that they are moistened but not soggy. You can dip the ladyfingers one by one or group them in batches, depending on your speed.

3. Assemble the Pumpkin Charlotte

Line the inside of a springform pan or charlotte mould with the dipped ladyfingers, arranging them around the sides of the pan. Next, add a layer of the pumpkin mousse into the center, smoothing it out with a spatula.

Repeat the process, layering ladyfingers followed by mousse until you reach the top. For an extra touch, you can use the leftover ladyfingers to create a decorative top layer.

Once assembled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. The longer it sits, the more the flavors meld together, and the mousse becomes perfectly set.

4. Serve and Decorate

After chilling, carefully remove the sides of the springform pan. If you used a charlotte mould, gently invert it onto a serving plate and carefully peel off the mould.

Decorate your Pumpkin Charlotte with a dusting of cinnamon, a sprinkle of crushed nuts, or a drizzle of caramel sauce for added flair.

How to Serve Pumpkin Charlotte

Pumpkin Charlotte is best served chilled. The mousse will have a smooth, velvety texture that pairs beautifully with the soft ladyfingers.

With Whipped Cream: A dollop of fresh whipped cream on top or on the side elevates the dessert’s richness.
With Ice Cream: For an even richer experience, serve a slice with a scoop of cinnamon or vanilla ice cream.
With Caramel Sauce: Drizzling warm caramel sauce over each slice adds a delicious contrast to the spices and pumpkin.
As Individual Servings: You can make mini pumpkin charlottes in individual serving cups or jars for a fun twist.

Storing Pumpkin Charlotte

Refrigerate Leftovers: After serving, store any leftover Pumpkin Charlotte in the fridge for up to 3 days. Make sure it’s covered tightly with plastic wrap or in an airtight container.
Freezing: While this dessert is best served fresh, you can freeze it for up to 2 weeks. Just make sure to let it thaw in the fridge overnight before serving.

Nutrition (Per Serving, Estimated)

Nutrient	Amount
Calories	350 kcal
Protein	5g
Carbohydrates	35g
Fat	24g
Saturated Fat	14g
Fiber	1g
Sugar	18g

Conclusion

Pumpkin Charlotte is the perfect dessert to celebrate the flavors of fall. With its creamy mousse, spiced ladyfingers, and delicate presentation, this no-bake dessert is sure to impress at your next gathering. Whether you’re preparing for a holiday or just indulging in a cozy evening, this recipe will quickly become a favorite. Plus, it’s a make-ahead treat, which means less stress and more time to enjoy the festivities!