Dessert

Paul’s Pumpkin Patch Pudding Recipe

ByElara Stone October 28, 2025October 28, 2025

Introduction

Paul’s Pumpkin Patch Pudding is a creamy, spiced dessert perfect for showcasing the flavors of fall. With a crunchy graham cracker crust, a smooth cream cheese layer, and a luscious pumpkin filling, this pudding is both comforting and elegant.

A close-up of a rectangular black baking pan holding a three-layer dessert; the bottom layer is a crumbly brown crust, the middle layer is a thick, smooth orange pumpkin filling, and the top layer is a thick, swirled white whipped cream spread unevenly over the pumpkin layer. A corner of the dessert is missing, revealing all three layers, and the pan is placed on a white marbled surface with a striped black and white cloth underneath. In the background, a white bowl with biscuits is partially visible. Photo taken with an iphone --ar 4:5 --v 7

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 (for serving)

Instructions

Step 1: Combine the graham cracker crumbs, 1/3 cup sugar, and melted butter. Press the mixture firmly into a 13×9-inch baking pan to form the crust. Set aside.
Step 2: In a bowl, beat the softened cream cheese, 3/4 cup sugar, and eggs until well blended. Pour this mixture evenly over the crust. Bake in a preheated 350°F oven for 15 minutes or until the cream cheese layer is set. Remove and cool on a wire rack for 1 hour.
Step 3: Soften the gelatin in cold water and set aside. In a small bowl, beat the egg yolks until thick and lemon-colored; set aside. In a saucepan, combine the pumpkin, 1 cup of sugar, milk, cinnamon, and salt. Bring to a boil and cook for 2 minutes. Slowly stir about 1 cup of the hot pumpkin mixture into the egg yolks to temper them, then return all to the saucepan.
Step 4: Bring the combined mixture to a gentle boil and cook, stirring, for 2 minutes. Remove from heat and stir in the softened gelatin. Place the pan in ice water and stir until the mixture cools to room temperature, about 5 minutes.
Step 5: In a separate bowl, beat the heavy cream until soft peaks form. Gradually add the vanilla and the remaining 1/4 cup of sugar, then beat until stiff peaks form. Gently fold the whipped cream into the cooled pumpkin mixture.
Step 6: Pour the pumpkin filling over the cooled cream cheese layer. Refrigerate the pudding for at least 2 hours to set. Serve with additional whipped cream if desired.

Tips & Variations

Use full-fat cream cheese and milk for the richest texture and flavor.
If you prefer a more spiced pudding, add a pinch of nutmeg or cloves to the pumpkin filling.
To speed up cooling, place the pudding pan in a shallow ice bath while stirring.
For a gluten-free option, substitute gluten-free graham cracker crumbs for the crust.

Storage

Store the pumpkin patch pudding covered in the refrigerator for up to 3 days. Keep it well-covered to prevent it from absorbing other odors. When ready to serve again, simply scoop portions chilled; reheating is not recommended as it may affect the texture.

How to Serve

A rectangular black baking pan holds a dessert with three visible layers: the bottom layer is crumbly and brown like a graham cracker crust, the middle layer is creamy white, and the top layer is smooth and orange, likely a pumpkin layer. On top of this is a thick, fluffy layer of white whipped cream spread unevenly, covering most of the orange layer. A large portion has been scooped out from one corner, showing the crust and creamy layers inside. The pan sits on a white marbled surface with a striped cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Roast and puree the pumpkin before measuring 3 cups. Keep in mind fresh pumpkin may have more moisture, so adjust the consistency if needed.

Is it safe to use raw egg yolks in this recipe?

The egg yolks are cooked carefully in the hot pumpkin mixture until thickened and the mixture reaches a gentle boil, which ensures they are safe to eat.