dandylin

Paul's Pumpkin Patch Pudding
Bird-in Hand Family Restaurant

7 1/2 cups graham cracker crumbs -- about 40 squares
1/3 cup sugar
1/2 cup butter -- melted
Cheesecake Layer
1 8 ounce cream cheese -- softened
3/4 cup sugar
2 large eggs
Pumpkin Filling
1 tablespoon unflavored gelatin
1/4 cup water
6 large egg yolk
3 cups canned pumpkin
1 1/4 cups sugar -- divided
1 cup milk
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup whipping cream
1 teaspoon vanilla extract

Combine first 3 ingedients and press into 13 x 9 pan, set aside. In a mixing bowl beat cream cheese, sugar and eggs until blended. Pour over crust. Bake at 350 for 15 mins or until set. Cool on a wire rack for 1 hour. Soften gelatin in water; set aside. In a small mixing 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 2 mins. Remove from heat, stir in softened gelatin. Set pan in ice water and stir until it comes to room temp (about 5 mins). In another mixing bowl beat cream until soft peaks form. Fold into pumpkin mixture. Pour over the cream cheese layer. Refrigerate at least 2 hours.

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Serving Ideas : Serve with Whipped Cream