PAUL'S PUMPKIN PATCH PUDDING

Paul's Pumpkin Patch Pudding image

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

Provided by Taste of Home

Time 1h

Yield 15 servings.

Number Of Ingredients 17

Ingredients

2-1/2 cups graham cracker crumbs (about 40 squares)
1/3 cup sugar
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 eggs
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

Steps:

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.

Nutrition Facts : Calories 398 calories, Fat 22g fat (12g saturated fat), Cholesterol 170mg cholesterol, Sodium 376mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 1g fiber), Protein 6g protein.