Description

Paul’s Pumpkin Patch Pudding is a layered dessert featuring a crunchy graham cracker crust, a smooth baked cream cheese layer, and a rich, spiced pumpkin filling topped with whipped cream. This luscious fall-inspired pudding combines the comforting flavors of cinnamon and pumpkin with a creamy texture, perfect for holiday gatherings or cozy evenings.

Ingredients

Scale

Crust

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

Optional

Additional whipped cream for serving

Instructions

Prepare the crust: Combine the graham cracker crumbs, 1/3 cup sugar, and melted butter. Press this mixture firmly into the bottom of a 13×9-inch baking pan to form the crust. Set aside while preparing the next layers.
Make the cream cheese layer: In a mixing bowl, beat the softened cream cheese, 3/4 cup sugar, and eggs until thoroughly blended and smooth. Pour this mixture evenly over the prepared crust. Bake in a preheated oven at 350°F (175°C) for 15 minutes or until the cream cheese layer is set. Remove from the oven and cool on a wire rack for about 1 hour.
Prepare the pumpkin filling: Soften the gelatin in 1/4 cup cold water and set aside. In a small bowl, beat the egg yolks until thick and lemon-colored; set aside. In a saucepan, combine canned pumpkin, 1 cup of sugar (from the divided amount), milk, ground cinnamon, and salt. Heat this mixture to a boil and continue boiling for 2 minutes while stirring.
Temper the egg yolks: Stir 1 cup of the hot pumpkin mixture into the beaten egg yolks gradually to warm them. Then return this yolk mixture back to the saucepan with the remaining pumpkin mixture. Bring it gently to a boil again and cook while stirring for another 2 minutes. Remove from heat and stir in the softened gelatin until fully dissolved.
Cool the filling: Place the saucepan in an ice water bath and stir the pumpkin mixture until it reaches room temperature, approximately 5 minutes.
Whip the cream: In a separate bowl, beat the heavy whipping cream until soft peaks form. Gradually add the remaining 1/4 cup sugar and vanilla extract, then continue beating until stiff peaks form.
Combine and chill: Gently fold the whipped cream into the cooled pumpkin mixture until well incorporated. Pour this pumpkin filling evenly over the cooled cream cheese layer in the baking pan. Refrigerate the assembled pudding for at least 2 hours to set completely.
Serve: Optionally, serve the pudding with additional whipped cream dolloped on top for extra richness and presentation.

Notes

Ensure eggs are at room temperature for best blending results in cream cheese layer and pumpkin filling.
Be careful not to cook the egg yolks too quickly to avoid scrambling; tempering with hot pumpkin mixture protects against this.
Use full 2% milk to maintain creaminess and balance in pumpkin filling.
Let the gelatin fully soften before adding to prevent lumps in the filling.
Refrigerate for at least 2 hours to allow layers to fully set for optimal texture.
This dessert can be prepared a day ahead and stored in the refrigerator.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin pudding, cream cheese dessert, fall dessert, pumpkin dessert, layered pudding, holiday dessert