Anti-Inflammatory Paul’s Pumpkin Patch Pudding

Anti-Inflammatory Paul’s Pumpkin Patch Pudding is a perfect sweet dessert for autumn gatherings. It contains pumpkin puree, whipped cream, vanilla extract , graham cracker crumbs and chopped walnuts.  The texture of the dessert is smooth, and it has a crunchy graham crust. This is a healthy dessert for a vegetarian diet. We can store them in airtight containers in the fridge for 3–4 days or freeze them for up to 3 months. They contain 420 kcal, 39 g net carbs, and 4 g protein. They are full of cream and cheesy flavor. Anti-Inflammatory Paul’s Pumpkin Patch Pudding can be served with roasted turkey, sliced apples, and chopped walnuts on top.

STATS:

• Calories: 420 kcal
• Preparation time: 25 minutes
• Chilling time: 4 hours
• Cooking  time: 0 minutes
• Cuisine: American
• Total time: 4 hours 25 minutes
• Course: Dessert
• Diet: Vegetarian
• Servings: 10 servings

EQUIPMENT:

• Mixing bowls
• Measuring cups and spoons
• Food processor or rolling pin
• Electric hand mixer
• Whisk
• Rubber spatula
• Baking dish
• Refrigerator

INGREDIENTS:

GRAHAM CRACKER CRUST:

• 1 half  cups graham cracker crumbs
• Quarter cup granulated sugar
• Half cup melted  unsalted butter

PUMPKIN LAYER:

• Half cup sugar granulated
• 1 can (15 oz) pumpkin puree
• Half tsp  ground ginger
• Quarter tsp ground nutmeg
• Quarter tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp vanilla extract

CREAM CHEESE LAYER:

• 1 cup powdered sugar
• One tsp vanilla extract
• 8 oz cream cheese, softened
• 1 cup whipped topping

WHIPPED CREAM TOPPING:

• 1 half cups heavy whipping cream
• Quarter cup powdered sugar
• 1 tsp vanilla extract

INGREDIENT NOTES:

PUMPKIN PUREE:

• The pumpkin puree adds some extra flavor in the recipe. It also helps make the dessert extra soft. You can also use homemade pumpkin puree, as per your choice.

GRAHAM CRACKER CRUMBS:

• Graham cracker crumbs give a natural sweet biscuit taste to the pudding. They can also make the base of the dessert more crispy. You can also use digestive biscuit crumbs as an alternative.

VANILLA EXTRACT:

• This provides a pleasant smell to the pumpkin. Vanilla extract will add some extra flavor to the cream cheese layer and make the recipe look good. You can use vanilla bean paste instead, as per your choice; it works well to provide a good taste in the recipe.

CREAM CHEESE:

• Add the soft cream cheese to the filling to make it smooth and creamy. It will make the dish creamy. You can use a soft cheese for easy mixing. Mascarpone cheese can be used as per your preference in the recipe.

HEAVY WHIPPING CREAM:

• Heavy whipped cream creates a creamy topping. You can use cold whipping cream as it works well and provides a tasty flavor. You can use it as per your choice.

CHOPPED NUTS:

• Nuts will add a crunchy flavor to the dessert. You can use them on top for extra topping and taste. It will make the dessert look better and will give a better result.

INSTRUCTIONS:

CRUST:

1. Add some graham crumbs and a quarter cup of granulated sugar to a bowl.
2. Now pour in the melted butter and evenly mix the crumbs.
3. Then firmly press the mixture into the dish.
4. Lastly, place the dish in the fridge for 30 minutes so the crust will set perfectly.

PUMPKIN LAYER:

1. Then, after making the crust, add half a cup of granulated sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract into a bowl.
2. Mix them well until everything is combined evenly.
3. Now evenly spread the pumpkin mixture over the chilled crust.

CREAM CHEESE LAYER:

1. Take a bowl and beat the softened cream cheese until it is smooth.
2. Now add vanilla extract and powdered sugar to it.
3. Mix evenly until no lumps remain.
4. Then on the pumpkin layer evenly spread the mixture.

WHIPPED CREAM TOPPING:

1. Now pour the cold heavy whipping cream into a chilled bowl.
2. Add the powdered sugar and vanilla extract again.
3. Beat with the mixer, then spread the cream over the cream cheese layer.

CHILL & SERVE:

1. Cover the dish with a lid or plastic wrap.
2. Then cool it for 4 hours until the layers become firm.
3. Lastly, cut into small squares, then serve.

SERVING SUGGESTIONS:

FRESH FRUIT:

• Strawberries
• Raspberries
• Sliced apples

NUT TOPPINGS:

• Chopped walnuts
• Pecans
• Walnuts

HOLIDAY MEALS:

• Roasted turkey
• Baked chicken
• Holiday dinners

TIPS:

• You can use a plain pumpkin puree instead of pumpkin pie filling.
• Make the cream cheese soften before mixing.
• For a fluffy topping, you can use cold heavy cream.
• Firmly press the crust into a dish so it will hold together.
• Gently fold the topping to keep the layer of cream cheese light.
• Chill it for some time so the layer will become firm.
• You can add chopped nuts on top before serving.

STORAGE INFORMATION:

FRIDGE:

• You can store the pumpkin patch pudding in a container for 4 days so their texture will never get spoiled.

FREEZER:

• You can also keep it stored for a long time in a container so its taste will never get ruined.

FAQs:

Should I use homemade pumpkin puree in this recipe?

• Yes, you can use homemade pumpkin puree. It also works well to provide better results in the recipe.

Should digestive biscuits work well in the recipe?

• Yes, yes digestive biscuits are also a good substitute they work well in the recipe as per your preference.

Can I make this dessert without whipped topping?

• Yes, you can make this dessert without a whipped topping as per your choice.

Should I add nuts in the recipe?

• Yes, you can add chopped pecans or walnuts. They make a tasty topping and add a little crunch.

NUTRITIONAL INFORMATION:

Calories: 420 kcal

Net carbs: 39 g

Total carbs: 42 g

Fiber: 2.5 g

Calcium: 75 mg

Protein: 4 g

Serving size: 1 piece

Sodium: 220 mg

Serving: 10

Potassium: 180 mg