Paul’s Pumpkin Patch Pudding
A creamy pumpkin pudding with a graham cracker crust and whipped cream topping. Perfect for fall desserts.
Equipment
- Mixing bowl
- Whisk
- Hand mixer
- 9x9 inch baking dish
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs about 10-12 full graham crackers
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Pumpkin Filling
- 1 can pumpkin puree 15 oz
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
For the Whipped Topping
- 1 cup whipped topping such as Cool Whip
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9x9 inch baking dish to form the crust.
- In a large bowl, mix pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract until well combined.
- In a separate bowl, beat softened cream cheese and powdered sugar until smooth. Add the pumpkin mixture and mix until fully incorporated.
- Spread the pumpkin filling evenly over the graham cracker crust.
- In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the whipped topping.
- Spread the whipped topping over the pumpkin filling. Chill in the refrigerator for at least 2 hours before serving.
Notes
For a nuttier crust, replace half of the graham cracker crumbs with finely chopped pecans or walnuts.