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Pumpkin Patch Pudding

Updated: Oct 18, 2023

Makes a 9’13” pan.



1-1/2 Cups Graham Cracker Crumbs (about 40 squares)

1/3 Cup Granulated Sugar

½ Cup Unsalted Butter, melted

Cream Cheese Layer

1 Package (8 ounces) Cream Cheese, softened

¾ Cup Granulated Sugar

2 Large Eggs, room temperature

Pumpkin Filling

1 Tablespoon Unflavored Gelatin

¼ Cup Cold Water

6 Large Egg Yolks, room temperature

3 Cups Canned Pumpkin

1-1/4 Cups Granulated Sugar, divided

1 Cup 2-Percent Milk

1 Tablespoon Ground Cinnamon

1 Teaspoon Salt

1 Cup Heavy Whipping Cream

1 Teaspoon Vanilla Extract

Additional Whipped Cream, optional


  • Combine the first three ingredients. Then press into a 9x13” baking pan. Set aside.

  • In a bowl, beat cream cheese, granulated sugar and eggs until blended. Then pour over the crust.

  • Bake at 350 degrees for 15 minutes, or until set. Cool on a wire rack for one hour.

  • Soften the gelatin in cold water. Set aside.

  • Ina small bowl, beat the egg yolks until thick and lemon-colored. Set aside.

  • In saucepan, combine pumpkin, one cup granulated sugar, milk, cinnamon, and salt. Bring it to a boil for two minutes.

  • Stir one cup hot pumpkin mixture into the beaten egg yolks.

  • Then return all the the saucepan. Bring to a gentle boil, cooking and stirring the mixture for two minutes.

  • Remove from the heat, and stir in softened gelatin.

  • Set saucepan in ice water and stir until mixture reaches room temperature, about five minutes.

  • In another bowl, beat the whipping cream until soft peaks form.

  • Gradually add vanilla extract and remaining granulated sugar.

  • Beat whipping cream mixture until stiff peaks form.

  • Then fold the whipped cream into the pumpkin mixture, and pour it over the creamed cheese layer in the baking pan.

  • Refrigerate for two hours.

  • Serve with additional whipped cream, if desired.

Please Download the full recipe here

Pumpkin Pudding
Download DOCX • 144KB

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