🎃 Paul’s Pumpkin Patch Pudding 🎃
Ingredients
For the Crust
1½ cups graham cracker crumbs (about 10–12 full sheets, finely crushed)
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Spiced Pumpkin Layer
1 (15 oz) can pure pumpkin purée (not pumpkin pie filling)
½ cup granulated sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp pure vanilla extract
For the Cream Cheese Layer
8 oz full-fat cream cheese, softened to room temperature
1 cup powdered sugar, sifted
1 tsp pure vanilla extract
1 cup whipped topping (e.g., Cool Whip), thawed
For the Whipped Cream Topping
1½ cups heavy whipping cream, chilled
¼ cup powdered sugar
1 tsp pure vanilla extract
Instructions
Make the crust: In a medium bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom of a 9×13-inch dish to form a compact, even layer. Chill in the refrigerator while preparing the next layers.
Prepare the pumpkin layer: In a separate bowl, whisk pumpkin purée, sugar, cinnamon, ginger, nutmeg, cloves, and vanilla until smooth and fully blended. Set aside.
Whip up the cream cheese layer: Using a hand mixer or stand mixer, beat softened cream cheese, powdered sugar, and vanilla until light and creamy—about 1–2 minutes. Gently fold in the whipped topping until just combined. Spread evenly over the chilled crust.
Layer the pumpkin mixture: Carefully spread the spiced pumpkin mixture over the cream cheese layer, using an offset spatula for a smooth, even surface.
Top with fresh whipped cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla to stiff peaks. Gently spread over the pumpkin layer, covering it completely.
Chill and serve: Cover the dish with plastic wrap (avoiding contact with the cream) and refrigerate for at least 2 hours—or overnight for best results. Before serving, consider a light dusting of cinnamon or a drizzle of caramel for added flair.
#fblifestyle