One Thanksgiving in the mid-1990s, Larry “Bubbles” Pollock’s mother whipped up a three-layer dessert topped with whipped cream. Bubbles loved it and asked for the recipe to serve in his restaurant, The Pub (1348 E. Division St.).
Fifteen years later, the sweet dessert, known as the Pumpkin Delight, still is a perennial favorite for Pub-goers. On a foundation of buttery-sweet graham crackers rests a dense, velvety cream cheese. The title layer is spongy with flecks of dark brown throughout the giveaway orange pumpkin. A spicy, almost liquor-like flavor adds a dimension to the bite. When topped with whipped cream, the overall effect of the chilled dessert is light.
In the fall, The Pub sells around 70 whole-sized pans of Pumpkin Delight ($4 a slice) for customers to take home to their families, but it’s available year-round. “It’s just yummy,” Bubbles says. “It doesn’t make any difference what time of year it is.” Below, he shares the recipe with readers.
1 1/2 cup graham cracker crumbs
1/3 cup sugar
1/2 cup butter
Mix these ingredients and spread in a 9×13” pan for crust.
3/4 cup sugar
8 ounces Philadelphia cream cheese
1/2 cup milk
Mix these and pour over the crust. Bake for 20 minutes at 350 degrees.
2 cups pumpkin
3 egg yolks
1/2 cup sugar
1/2 cup milk
1/2 teaspoon salt
1/2 tablespoon cinnamon
Cook these until thickened.
1 envelope plain gelatin
1/4 cup cold water
Dissolve the gelatin. Beat three egg whites with 1/2 cup of sugar until they’re fluffy. Add gelatin to pumpkin. Add pumpkin to egg whites and fold. Spread on top of cream cheese mixture and refrigerate.