Paul’s Pumpkin Patch Pudding
Ingredients:
- 1 1/2 cups graham cracker crumbs (about 10-12 full graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (such as Cool Whip)
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Directions:
1. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well until crumbs are evenly coated.
2. Press the crumb mixture firmly into the bottom of a 9-inch square or similar sized dish to form the crust. Refrigerate while preparing the filling.
3. In a large bowl, combine pumpkin puree, 1/2 cup granulated sugar, cinnamon, ginger, nutmeg, cloves, and 1 teaspoon vanilla extract. Mix until smooth.
4. In a separate bowl, beat softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until creamy and smooth.
5. Fold the cream cheese mixture into the pumpkin mixture until fully incorporated.
6. Gently fold in the whipped topping until the mixture is light and fluffy.
7. Spread the pumpkin filling evenly over the chilled graham cracker crust.
8. In a chilled bowl, whip heavy cream with powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
9. Spread the whipped cream over the pumpkin layer as the final topping.
10. Refrigerate for at least 4 hours or overnight to allow the pudding to set and flavors to meld.
11. Serve chilled and enjoy!
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes (includes chilling) | Kcal: Approximately 320 kcal per serving | Servings: 8 servings
Tips:
Use full-fat pumpkin puree for the best texture and flavor in the filling.
Chill the heavy cream and bowl before whipping to achieve stiff peaks more easily.