Dive into the cozy flavors of the season with this delightful Pumpkin Pie Charlotte
Dive into the cozy flavors of the season with this delightful Pumpkin Pie Charlotte! 
Ingredients:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 (15-ounce) can pumpkin puree
• 1 (14-ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cups heavy cream
• 2 tbls powdered sugar
• 1 teaspoon vanilla extract
• 24-28 ladyfinger cookies
Directions:
. Preheat your oven to 350°F (175°C).
. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
. In another bowl, mix together pumpkin puree, condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth. Pour over the cooled crust.
. Arrange ladyfinger cookies around the edge of the pan, standing up with the rounded side facing outwards.
. Bake for 30-35 minutes, or until the center is set. Let it cool completely.
. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the cooled pie, dust with pinch of cinnamon.
. Refrigerate for at least 4 hours or overnight. Serve chilled.