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Almond Pumpkin Charlotte

30 single ladyfingers
2 envelopes unflavored gelatin
2/3 cup milk
1/3 cup dark rum
4 eggs, separated or 1 cup Eggbeaters with 8 tablespoons Just Whites
2/3 cup brown sugar
2 cups pumpkin puree
1 teaspoon grated orange peel
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup whipping cream, whipped with 3 tablespoons sugar
1/2 cup toasted chopped almonds
additional whipped cream for topping

Trim off tip end of the ladyfingers to fit the height of an 8-inch
springform pan. Stand ladyfingers in the pan with curved side
against the side of pan. Set aside. In a large saucepan, combine
gelatin, milk, rum, egg yolks (reserve whites for later) and 1/3
cup of sugar. Stir over low heat to make a soft custard, 5 to 10
minutes. Remove from heat. Stir in pumpkin, orange peel and spices.
Set aside. In another bowl, beat egg white until soft peaks form.
Gradually beat in remaining sugar. Gently fold egg white mixture
and whipped cream alternatively into pumpkin mixture. Fold in
almonds. Turn into the prepared Ladyfinger-lined pan. Cover with
plastic wrap and chill for 6 hours or up to 3 days. When ready to
serve, remove springform. Pipe rosettes of whipped cream around
edges of dessert.


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