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Paul's Pumpkin Patch Pudding

 Paul's Pumpkin Patch Pudding
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
12-15 ServingsPrep: 45 min. + chilling Bake: 15 min. + cooling

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 McCormick® Pure 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

2 of 2

Paul's Pumpkin Patch Pudding (continued)

Directions (continued)

  • 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.