Description
Paul’s Pumpkin Patch Pudding is a rich and creamy layered dessert featuring a crunchy graham cracker crust, a smooth cream cheese layer, and a luscious pumpkin filling infused with warm spices and topped with whipped cream. Perfect for cozy fall gatherings or holiday celebrations, this pudding combines classic autumn flavors in a chilled, custard-like treat.
Ingredients
Crust:
- 2-1/2 cups graham cracker crumbs (about 40 squares)
- 1/3 cup sugar
- 1/2 cup butter, melted
Cream Cheese Layer:
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
Pumpkin Filling:
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 6 large egg yolks
- 3 cups canned pumpkin
- 1-1/4 cups sugar, divided
- 1 cup 2% milk
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Optional Topping:
- Additional whipped cream
Instructions
- Prepare the Crust: Combine the graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl. Mix until the crumbs are evenly coated and press the mixture firmly and evenly into the bottom of a 13×9-inch baking pan. Set aside.
- Make the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese with 3/4 cup sugar and the eggs until smooth and well blended. Pour this mixture over the prepared crust in the baking pan. Bake at 350°F (175°C) for 15 minutes or until the layer is set. Remove from the oven and cool on a wire rack for 1 hour.
- Prepare the Pumpkin Filling: Soften the unflavored gelatin by sprinkling it over the cold water and let it sit. Meanwhile, in a small bowl, beat the egg yolks until they are thick and lemon-colored and set aside. In a saucepan, combine the canned pumpkin, 1 cup sugar, 2% milk, ground cinnamon, and salt. Bring this mixture to a boil over medium heat, then let it boil gently for 2 minutes. Gradually stir 1 cup of the hot pumpkin mixture into the egg yolks to temper them, then pour this mixture back into the saucepan with the remaining pumpkin mixture. Return to a gentle boil and cook, stirring constantly, for 2 more minutes. Remove the pan from the heat and stir in the softened gelatin until fully dissolved. Place the saucepan in an ice water bath and stir occasionally until the pumpkin mixture cools to room temperature, about 5 minutes.
- Fold in Whipped Cream: In another bowl, beat the heavy whipping cream until soft peaks form. Gradually add the vanilla extract and the remaining 1/4 cup sugar, then beat until stiff peaks form. Gently fold the whipped cream into the cooled pumpkin mixture until combined.
- Assemble and Chill: Pour the pumpkin filling evenly over the cooled cream cheese layer in the baking pan. Refrigerate the pudding for at least 2 hours until set and chilled.
- Serve: Cut into squares and serve chilled. Optionally, top each serving with additional whipped cream for garnish.
Notes
- Use room temperature eggs to ensure smooth mixing without curdling.
- Be careful when tempering the eggs by gradually adding hot pumpkin mixture to avoid scrambling.
- Chilling the pudding for at least 2 hours is essential to allow the gelatin to set properly.
- For a deeper spice flavor, you can add nutmeg or ginger to the pumpkin filling.
- This dessert can be made a day ahead and refrigerated for convenience.
- Use full-fat ingredients for best texture and flavor, but 2% milk works well to balance richness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
