Pumpkin Patch Pudding
2 1/2 cups graham cracker crumbs (about 40 squares)
1/3 cup sugar
1/2 cup butter or margarine, melted
Cream Cheese Layer:
1 package (8 oz.) cream cheese, softened
3/4 cup sugar
2 eggs
Pumpkin Filling:
1 Tbls. unflavored gelatin
1/4 cup cold water
6 egg yolks
3 cups cooked or canned pumpkin
1 1/4 cups sugar, divided
1 cup milk
1 Tbls. ground cinnamon
1 tsp. salt
1 cup whipping cream
1 tspl vanilla extract
Additional whipped cream, optional

  Combine the first three ingred. Press into a 13x9 inch baking pan; set aside. In a  mixing bowl, beat cream cheese, sugar and eggs until blended; pour over crust. Bake at 350 degrees for 15 minutes or until set. Cool on a wire wrack for 1 hour. 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 1 cup hot pumpkin mixture into9 yolks; return all to  pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in softened gelatin. Set pan in ice water and stir until mixture reaches room temperature., about 5 minutes. In another mixing bow., beat cream until soft peaks form; gradually add vanilla and remaining sugar, beat until stiff peaks form. Fold into pumpkin mizxture. Pour over the cream cheese layer. Refrigerate for 2 hour. Serave with whipped cream if desired. Yeild: 12 to 15 servings.