Paul's Pumpkin Patch Pudding |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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 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:
1. Combine the first three ingredients; press into a 13-in. x 9-in. baking pan; set aside.
2. 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.
3. 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.
4. 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.
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