🎃 Paul’s Pumpkin Patch Pudding

Ingredients

Graham Cracker Crust

• 1½ cups graham cracker crumbs (about 10–12 full graham crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

Pumpkin Layer

• 1 can (15 oz) pumpkin puree
• ½ cup granulated sugar
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup cold milk

Cream Cheese Layer

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping or whipped cream

Topping

• 2 cups whipped topping or whipped cream
• ½ cup crushed graham crackers
• A little pumpkin pie spice or cinnamon, for sprinkling

👩‍🍳 Instructions

1. Make the crust:
   Mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of a 9×13-inch dish. Chill for about 15 minutes.
2. Make the pumpkin layer:
   Whisk together pumpkin puree, sugar, pumpkin pie spice, cinnamon, salt, vanilla, pudding mix, and cold milk until smooth and thick.
3. Make the cream-cheese layer:
   Beat softened cream cheese with powdered sugar and vanilla until smooth. Fold in 1 cup whipped topping until light and fluffy.
4. Assemble:
   Spread the cream-cheese mixture over the chilled crust. Carefully spread the pumpkin mixture over the cream-cheese layer.
5. Add the topping:
   Spread the remaining whipped topping over the pumpkin layer. Sprinkle crushed graham crackers and a little cinnamon or pumpkin pie spice over the top.
6. Chill:
   Cover and refrigerate for at least 4 hours, preferably overnight, so the layers can set properly.
7. Serve:
   Cut into squares and serve chilled. 🎃

Tip: For clean slices, chill it overnight and use a sharp knife wiped clean between cuts.