Name: Paul's Pumpkin Patch Pudding
Prep time: 45 min
Cook time: 45 min
Yield: 1
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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Paul's Pumpkin Patch Pudding

1. 2-1/2 cups graham cracker crumbs (about 40 squares) -

2. 1/3 cup sugar -

3. 1/2 cup butter, melted -

4. CREAM CHEESE LAYER: -

5. 1 package (8 ounces) cream cheese, softened -

6. 3/4 cup sugar -

7. 2 large eggs, room temperature -

8. Pumpkin filling: -

9. 1 tablespoon unflavored gelatin -

10. 1/4 cup cold water -

11. 6 large egg yolks -

12. 3 cups canned pumpkin -

13. 1-1/4 cups sugar, divided -

14. 1 cup 2% milk -

15. 1 tablespoon ground cinnamon -

16. 1 teaspoon salt -

17. 1 cup heavy whipping cream -

18. 1 teaspoon vanilla extract -

19. Additional whipped cream, optional -

How to cook deliciously - Paul's Pumpkin Patch Pudding

1. Stage

Combine the first 3 ingredients. Press into a 13x9-in. baking pan; set aside.

2. Stage

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. Stage

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. Stage

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.