Paul’s Pumpkin Patch Pudding

Why You’ll Love This Recipe

I love how this dessert blends texture and flavor so beautifully. The graham cracker crust adds a light crunch, the cream cheese layer brings tangy richness, and the pumpkin and whipped cream layers keep it smooth and airy. It’s completely no-bake, which means I can prep it ahead of time and let the fridge do the work. And because it’s served chilled, it makes a great contrast to all the warm, baked fall treats on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust

• 1½ cups graham cracker crumbs (about 10–12 full graham crackers)

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Pumpkin Layer

• 1 can (15 oz) pumpkin puree

• ½ cup granulated sugar

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• 1 teaspoon vanilla extract

For the Cream Cheese Layer

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup whipped topping (such as Cool Whip)

For the Whipped Cream Layer

• 1½ cups heavy whipping cream

• ¼ cup powdered sugar

• 1 teaspoon vanilla extract

Directions

1. Prepare the Crust: I mix the graham cracker crumbs with sugar and melted butter until it resembles wet sand. Then I press it evenly into a 9×13-inch dish and chill it in the fridge while I prep the layers.

2. Make the Pumpkin Layer: In a bowl, I stir together pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and vanilla until smooth. I set it aside while working on the next layer.

3. Make the Cream Cheese Layer: I beat softened cream cheese with powdered sugar and vanilla until smooth and fluffy, then gently fold in the whipped topping. I spread this over the chilled crust, smoothing it out evenly.

4. Add the Pumpkin Layer: I spoon the spiced pumpkin mixture over the cream cheese layer and spread it into an even layer.

5. Make the Whipped Cream Layer: I whip the heavy cream, powdered sugar, and vanilla until stiff peaks form, then spread it over the pumpkin layer.

6. Chill and Serve: I cover the dish with plastic wrap and refrigerate for at least 2 hours to let the layers firm up. Before serving, I sometimes garnish it with a sprinkle of cinnamon, crushed graham crackers, or a drizzle of caramel.

Servings and timing

This recipe makes 8–10 servings and takes 2 hours and 20 minutes total—including chilling time. The hands-on prep takes about 20 minutes.

Variations

• Swap the crust: I’ve used crushed gingersnaps or shortbread cookies instead of graham crackers for a different base.

• Add crunch: Chopped pecans or walnuts can be sprinkled over the whipped cream layer for texture.

• Use maple: I sometimes add a tablespoon of maple syrup to the whipped cream for a fall twist.

• Make it in cups: For individual servings, I layer everything in small dessert jars or cups for a fun party presentation.

Storage/Reheating

I store leftovers covered in the fridge for up to 3 days. The layers hold up well and the flavor continues to deepen as it sits. I don’t freeze this dessert because the texture of the whipped cream and cream cheese layers can change after thawing.

FAQs

Can I make this a day ahead?

Yes, and I often do. It tastes even better after resting overnight in the fridge, and it makes holiday prep so much easier.

Can I use store-bought whipped cream?

I like using freshly whipped cream for the top layer, but I’ve used extra Cool Whip in a pinch and it still turns out great.

Do I have to use all the spices listed?

You can adjust the spices to taste or use pumpkin pie spice as a shortcut. I usually follow the full list for the most balanced flavor.

Can I make this gluten-free?

Yes, just use gluten-free graham crackers for the crust. The rest of the ingredients are naturally gluten-free.

Is canned pumpkin the same as pumpkin pie filling?

No, I always use plain pumpkin puree. Pumpkin pie filling already has sugar and spices added, which would throw off the flavor and consistency.

Conclusion

Paul’s Pumpkin Patch Pudding is one of those no-fuss, no-bake desserts that feels like a warm hug in every bite. It’s creamy, spiced just right, and perfect for fall gatherings or quiet evenings when I want something sweet and seasonal. I love how easy it is to assemble, how beautifully it layers, and how crowd-pleasing it always turns out to be.

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