Name: Paul’s Pumpkin Patch Pudding
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs (about 10-12 full graham crackers); 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 1 can (15 oz) pumpkin puree; 1/2 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 teaspoon vanilla extract; 8 oz cream cheese, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup whipped topping (such as Cool Whip); 1 1/2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe·Print Recipe

Oh my gosh, you guys. I have to tell you about Paul’s Pumpkin Patch Pudding. It’s seriously the taste of fall in a dish, and it all started with my uncle Paul, who always went a little overboard with his Halloween decorations. Every year, his front yard was a literal pumpkin patch, and this creamy, spiced pudding was his signature treat for us kids. It’s not a pie, it’s something even better and easier—a dreamy, no-bake pumpkin layer nestled on a buttery graham cracker crust and topped with a cloud of whipped cream. The whole thing comes together in about 20 minutes of active time, but you’ve gotta let it chill for a couple of hours (the hardest part!). This recipe makes a big pan, enough for 8 happy people, and it’s basically a hug in dessert form. You’re going to love it.

Why You’ll Love Paul’s Pumpkin Patch Pudding

Listen, this isn’t just another pumpkin dessert—it’s THE pumpkin dessert. The one people ask you to bring to every fall gathering once they’ve tried it. Here’s why:

Creamy, dreamy layers: That graham cracker crust? Perfectly crunchy. The spiced pumpkin layer? Smooth as silk. The whipped cream on top? Basically edible happiness.
No fancy skills needed: If you can stir and spread, you can make this. No pastry chef degree required.
Tastes like autumn: Cinnamon, ginger, nutmeg—it’s like someone bottled up pumpkin spice latte season and turned it into something even better.
Crowd-pleaser magic: Kids go nuts for it, adults pretend to be civilized while sneaking second helpings.
Vegetarian-friendly: No gelatin or weird ingredients—just good, simple stuff.
Makes you look fancy: Layers = instant baking cred. No one needs to know how easy it was.

Seriously, this pudding solves problems. Need a Thanksgiving dessert? Done. Hosting book club? Perfect. Just really love pumpkin? Welcome home.

Ingredients You’ll Need for Paul’s Pumpkin Patch Pudding

Okay, time to raid your pantry—don’t worry, most of this stuff you probably already have! I’ve broken it down by layer so you won’t get lost in the pumpkin-scented woods. And pro tip: measure everything before you start. It’s like adult Legos—way more fun when all the pieces are ready.

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs (about 10-12 full sheets, smashed to bits—therapy in a zip-top bag)
¼ cup granulated sugar (because crust should be just a little sweet)
½ cup unsalted butter, melted (salted works too, but ease up on any extra salt)

For the Pumpkin Layer:

1 can (15 oz) pumpkin puree (NOT pie filling—check the label! Libby’s is my ride-or-die)
½ cup granulated sugar (adjust to taste if your sweet tooth is rebellious)
1 teaspoon ground cinnamon (the more the merrier, honestly)
½ teaspoon ground ginger (for that warm little kick)
¼ teaspoon ground nutmeg (freshly grated if you’re feeling fancy)
¼ teaspoon ground cloves (just a pinch—cloves are powerful little guys)
1 teaspoon vanilla extract (real stuff, not the sad imitation)

For the Cream Cheese Layer:

8 oz cream cheese, softened (leave it on the counter for 30 mins—no one likes lumpy cheese)
1 cup powdered sugar (sifted if you hate tiny sugar lumps)
1 teaspoon vanilla extract (yes, again—vanilla is life)
1 cup whipped topping (like Cool Whip, or go homemade if you’re ambitious)

For the Whipped Cream Topping:

1 ½ cups heavy whipping cream (cold, straight from the fridge—warm cream won’t whip)
¼ cup powdered sugar (because whipped cream deserves sweetness)
1 teaspoon vanilla extract (surprise! more vanilla)

See? Nothing scary. Now let’s turn this into magic.

Step-by-Step Instructions for Paul’s Pumpkin Patch Pudding

Ready to make pumpkin magic? Don’t worry—I’ve broken it down so even if you’ve never baked anything fancier than boxed brownies, you’ve got this. Just follow these steps like a treasure map to dessert heaven.

Preparing the Graham Cracker Crust

Preheat your oven to 350°F. (Trust me, you’ll forget if you don’t do it now.)
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. If it doesn’t hold together when you pinch it, add another tablespoon of butter.
Press the mixture firmly into the bottom of a 9x13-inch baking dish. Use the bottom of a measuring cup to really pack it down—no loose crumbs allowed!
Bake for 10 minutes, then let it cool completely. (This is a great time to lick the butter bowl. I won’t tell.)

Making the Pumpkin Layer

In a large bowl, beat pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and vanilla until smooth. Taste it—go ahead! Adjust spices if you want more kick.
Spread this over the cooled crust in an even layer. Pro tip: Use an offset spatula if you have one, but a butter knife works fine.

Creating the Cream Cheese Layer

In another bowl, beat softened cream cheese, powdered sugar, and vanilla until fluffy. No lumps! Scrape the bowl halfway through.
Gently fold in whipped topping with a rubber spatula. Don’t overmix—we want clouds, not soup.
Spread this over the pumpkin layer carefully. If they mix a little, it’s fine—flavor marries well!

Assembling and Chilling Paul’s Pumpkin Patch Pudding

In a chilled bowl (pop it in the freezer for 5 mins if you’re patient), whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Don’t walk away—cream turns to butter fast!
Spread whipped cream over the top like you’re frosting a cake. Swirl it prettily if you’re feeling fancy.
Chill for at least 2 hours, but overnight is even better. Cover with foil if your fridge smells like leftovers. (Resist sneaking spoonfuls—it’s worth the wait!)

See? Layers aren’t scary when you take them one step at a time. Now go wash those bowls while it chills—future you will be thrilled.

Variations for Paul’s Pumpkin Patch Pudding

Look, rules were made to be broken—especially dessert rules. Here are some fun twists to make this pudding yours:

Gluten-free? Swap graham crackers for gluten-free crumbs or crushed ginger snaps. Same buttery magic, zero gluten.
Extra decadent? Drizzle caramel sauce between layers or on top. Salty caramel + pumpkin = love story.
Health-ish hack: Use Greek yogurt instead of whipped topping in the cream cheese layer. Still creamy, slightly smug.
Chocolate lover? Mix mini chocolate chips into the crust or sprinkle on top. Pumpkin and chocolate are shockingly good together.
Boozy adult version: Add a tablespoon of bourbon or spiced rum to the pumpkin layer. Just enough to whisper "happy fall."

The point? Make it work for you. It’s pudding—it’s supposed to be fun!

Serving and Storage Tips for Paul’s Pumpkin Patch Pudding

Okay, here’s the deal—this pudding is best served cold, straight from the fridge. Those layers need time to set up and get all cozy together. Right before serving, I love dusting the top with a little extra cinnamon—it looks pretty and smells like autumn magic. If you’re feeling fancy, a sprinkle of crushed graham crackers or a few pumpkin-shaped candies (yes, I’ve done it) never hurt anyone.

Got leftovers? Cover ‘em tightly with plastic wrap or foil—they’ll keep happily in the fridge for up to 3 days. (Though let’s be real, it’ll disappear faster.) Don’t freeze it, though—the texture goes weird with all those creamy layers. Just eat it shamelessly over a couple days—I won’t judge!

Helpful Notes for Perfect Paul’s Pumpkin Patch Pudding

Alright, let’s talk pro tips—because little things make a big difference with this pudding. First, double-check that pumpkin can: you want pure pumpkin puree, NOT pie filling (which has sugar and spices already mixed in). Libby’s is my go-to—it’s consistently smooth and flavorful. Second, don’t skimp on chilling time. Those layers need at least 2 hours to set properly, but overnight is even better—it’s like the flavors throw a party while you sleep. And hey, if you’re watching sugar, you can reduce the powdered sugar in the cream cheese layer by a quarter cup—it’ll still taste amazing. Last thing: always top with a dusting of cinnamon right before serving. It’s like the dessert version of a cozy sweater. Happy pudding-making!

Frequently Asked Questions About Paul’s Pumpkin Patch Pudding

I get it—you’ve got questions, I’ve got answers. Here are the ones I hear most about this pumpkin wonder:

Can I make this ahead of time?
Absolutely! It actually tastes better after chilling overnight. Just add the whipped cream topping the day you serve it.
Can I use fresh pumpkin instead of canned?
You can, but it’s tricky—fresh pumpkin has more water, so you’ll need to roast and drain it well. Canned is way easier and just as tasty!
Is this recipe freezer-friendly?
Nope, freezing messes with the creamy layers. But it keeps for 3 days in the fridge—plenty of time to devour it.
Can I use low-fat cream cheese?
Sure, but full-fat gives the creamiest texture. Low-fat might make the layer a bit softer.
My whipped cream deflated—help!
Make sure your bowl and cream are ice-cold, and don’t overbeat. If it fails, fold in a little store-bought whipped topping to rescue it.

Still stumped? Just ask—I’ve made every mistake so you don’t have to!

Final Thoughts on Paul’s Pumpkin Patch Pudding

Listen, if there’s one dessert that screams "fall" while also whispering "you’ve got this," it’s Paul’s Pumpkin Patch Pudding. Those layers—crunchy, creamy, fluffy—are basically a love letter to autumn, and the best part? It’s so easy you'll feel like you're cheating. Whether you’re bringing it to Thanksgiving (instant hero status) or just treating yourself on a Tuesday (no judgment here), this pudding is guaranteed to disappear fast. So grab that can of pumpkin, channel your inner Paul, and get ready for the compliments to roll in. Trust me, once you try it, this’ll be your new seasonal obsession. Happy spooning!

Paul’s Pumpkin Patch Pudding

Why You’ll Love Paul’s Pumpkin Patch Pudding