Paul’s Pumpkin Patch Pudding

Total Time Prep: 45 min. + chilling Bake: 15 min. + cooling
Yield 15 servings
Test Kitchen Approved
This recipe originated with Donna Esh, whose husband, John, is the manager at the restaurant my brother Jim and I operate. I reworked it slightly and named it after our dad.—John Smucker, Bird-in-Hand, Pennsylvania

Ingredients

  • 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
  • Additional whipped cream, optional

Directions

  1. Combine first 3 ingredients. Press into a 13x9-in. baking pan; set aside.
  2. In a bowl, beat cream cheese, sugar and eggs until blended; pour over crust. Bake at 350° for 15 minutes or until set. Cool on a wire rack for 1 hour.
  3. For filling, soften gelatin in cold water; set aside. In a small bowl, beat egg yolks until thick and lemon-colored. Set aside. In a saucepan, combine pumpkin, 1 cup sugar, milk, cinnamon and salt; bring to a boil. Boil for 2 minutes. Stir 1 cup hot pumpkin mixture into yolks. Return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in softened gelatin. Set pan in ice water and stir until mixture reaches room temperature, about 5 minutes.
  4. In another bowl, beat cream until soft peaks form; gradually add vanilla and remaining sugar. Beat until stiff peaks form. Fold into pumpkin mixture. Pour over the cream cheese layer. Refrigerate for 2 hours. Serve with whipped cream if desired.

Nutrition Facts

1 each: 398 calories, 22g fat (12g saturated fat), 170mg cholesterol, 376mg sodium, 46g carbohydrate (36g sugars, 1g fiber), 6g protein.

This recipe originated with Donna Esh, whose husband, John, is the manager at the restaurant my brother Jim and I operate. I reworked it slightly and named it after our dad. —John Smucker, Bird-in-Hand, Pennsylvania
Recipe Creator

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