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Paul's Pumpkin Patch Pudding Recipe

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

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Paul's Pumpkin Patch Pudding Recipe

Prep: 45 min. + chilling Bake: 15 min. + cooling

Yield: 12-15 Servings

45 15 60

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 eggs
PUMPKIN FILLING:
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

Directions

Combine the first three ingredients; press into a 13-in. x 9-in. baking pan; set aside.
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.
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.
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. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 each) equals 398 calories, 22 g fat (12 g saturated fat), 170 mg cholesterol, 376 mg sodium, 46 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Paul's Pumpkin Patch Pudding in Taste of Home October/November 1999, p51