Paul’S Pumpkin Patch Pudding Recipe

Name: Paul’S Pumpkin Patch Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups graham cracker crumbs (about 40 squares); 1/3 cup sugar; 1/2 cup butter, melted; 1 package (8 ounces) cream cheese, softened; 3/4 cup sugar; 2 eggs; 1 tablespoon unflavored gelatin; 1/4 cup cold water; 6 egg yolks; 3 cups canned pumpkin; 1-1/4 cups sugar, divided; 1 cup milk; 1 tablespoon ground cinnamon; 1 teaspoon salt; 1 cup heavy whipping cream; 1 teaspoon vanilla extract; Additional whipped cream, optional

Servings: persons

2-1/2 cups graham cracker crumbs (about 40 squares)
1/3 cup sugar
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 eggs
1 tablespoon unflavored gelatin
1/4 cup cold water
6 egg yolks
3 cups canned pumpkin
1-1/4 cups sugar, divided
1 cup milk
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup heavy whipping cream
1 teaspoon vanilla extract
Additional whipped cream, optional

1
Combine the first three ingredients; press into a 13-in. x 9-in. baking pan; set aside.
2
In a bowl, beat cream cheese, sugar and eggs until blended; pour over crust. Bake at 350u00b0 for 15 minutes or until set. Cool on a wire rack for 1 hour.
3
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.

1304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2-1/2 cups graham cracker crumbs (about 40 squares), 1/3 cup sugar, 1/2 cup butter, melted, 1 package (8 ounces) cream cheese, softened, and more.

Yes, Paul’S Pumpkin Patch Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paul’S Pumpkin Patch Pudding

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