PMP: Paul's Pumpkin Patch Pudding Pie
Source of Recipe
Bird-in-Hand Family Restaurant
* Exported from MasterCook *
Paul's Pumpkin Patch Pudding Pie
Recipe By : John Smucker
Serving Size : 12 Preparation Time :0:00
Categories : Holiday, Pies, Restaurant
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups graham cracker crumbs
-- (about 40 squares)
1/3 cup sugar
1/2 cup butter or margarine -- melted
CREAM CHEESE LAYER:
1 package cream cheese (8 oz) -- softened
3/4 cup sugar
2 eggs
PUMPKIN FILLING:
1 tablespoon unflavored gelatin
1/4 cup cold water
6 egg yolks
3 cups cooked or 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
whipped cream -- for serving
Combine the first three ingredients; press into a 13 x 9-inch baking pan; set aside.
In a mixing bowl, beat cream cheese, sugar, and eggs until blended; pour over crust. Bake at 350 degrees for 15 minutes or until set. Cool on a wire rack for 1 hour. Soften gelatin in cold 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 for 2 minutes. Stir 1 cup hot pumpkin mixture into yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in softened gelatin. Set pan in ice water and stir until mixture reaches room temperature, about 5 minutes.
In another mixing bowl, beat cream until soft peaks form. Fold into pumpkin mixture. Pour over the cream cheese layer. Refrigerate for 2 hours. Serve with whipped cream if desired.
Source:
"Bird-in-Hand Family Restaurant"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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