These Baked Pumpkin and Sour Cream Puddings are one of my favorite fall seasonal desserts! Like little personal pumpkin pies, without the crust but with a yummy sour cream topping.
Baked Pumpkin and Sour Cream Puddings
Cooking time
40
minutesIngredients
- Pudding
1 3/4 cup of pure pumpkin puree (not pie filling)
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon table salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup whole milk
1/2 cup heavy cream
2 large eggs, slightly beaten
- Topping
1 cup sour cream
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
Directions
- Preheat oven to 350°F.
- The quickest method: In a medium bowl, whisk together all of the pudding ingredients.
- For creamier, silkier pudding: Combine pumpkin, sugar, salt and spices in a food processor and blend for 30 seconds. Transfer to a saucepan and heat over medium-high. Once glurping and simmering in the pot, cook for another 5 minutes, stirring frequently. The mixture will thicken and get a bit darker. Reduce heat slightly and whisk in milk and cream. Off the heat, slowly whisk in eggs.
- Both methods: Divide between 7 to 8 (I had just shy of enough to make eight 1/2-cup puddings) ovenproof 6-ounce pudding cups or ramekins on a baking sheet. Bake for 35 to 40 minutes, until puddings barely jiggle when shimmied and/or a knife tip inserted into the center of puddings comes out clean. Try not to over bake
- While they bake, combine topping ingredients in a small bowl. When the puddings are cooked through, transfer to a cooling rack on the counter and leave oven on. Spoon 2 tablespoons of sour cream mixture onto first pudding and use a small offset spatula, butter knife or spoon to quickly (it will get melty fast) spread it over the top of the first pudding. Repeat with remaining puddings.
- Return pumpkin puddings to oven for 5 more minutes, then cool completely at room temperature, about 1 to 2 hours. Chill until ready to serve.
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