Monday, October 3, 2016


Back in the 1990s (I have no idea if it is still there) there was a family restaurant in Bird-in-Hand, Pennsylvania that featured this delicious pudding The recipe is named in honor of the founder, Paul Smucker, who founded the restaurant in the 1970. They happily shared this recipe.

2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter or margarine, melted

Combine above ingredients and press into a 9 x 13-inch baking pan; set aside.

Preheat oven to 350 degrees.

Cream Cheese Layer:
1 pkg (8-oz) cream cheese, softened
3/4 cup sugar
2 eggs

In a mixing bowl, beat the cream cheese, sugar and eggs until blended; pour over the crust. Bake at 350 degrees for 15 minutes or until set. Cool on a wire rack for 1 hour.

Pumpkin Filling:
1 tbsp unflavored gelatin
1/4 cup cold water
6 egg yolks
3 cups cooked or canned pumpkin
1 1/2 cups sugar, divided
1 cup milk
1 tbsp ground cinnamon
1 tsp salt
1 cup whipping cream
Additional whipped cream, optional

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 in 1 cup of the hot pumpkin mixture into the yolks; return all to the saucepan. Bring to a gentle boil; cook, stirring, for 2 minutes. Remove from the heat; stir in the 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 the pumpkin mixture. Pour over the cream cheese layer. Refrigerate 2 hours. Serve with whipped cream, if desired.

Yield: 12-15 servings
Note: This is a file photo.

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