Pumpkin and Sour Cream Puddings

Remember the pumpkin recipe roundup I did a few days ago?  This is one of the recipes off my pumpkin to try list.  My mom is the type that eats all the filling of a pie and leaves the crust intact (I know! The crust is the best part), so she’s the one who asked me to make this recipe.  It’s very similar to a pumpkin pie filling, enhanced by the addition of a tangy baked sour cream topping.  This is a great gluten-free dessert to make during this autumn baking season for anyone to enjoy, and for anyone who needs to get their crust fix (like me), you could add some crushed graham cracker or digestive biscuits mixed with a little bit of melted butter to the bottom of each ramekin before baking and you’d get the equivalent of little mini pumpkin pies.  Enjoy!

Baked Pumpkin and Sour Cream Puddings adapted from Smitten Kitchen

Yield: 7 to 8 half-cup puddings

1 3/4 cups (from a 15-ounce can, 415 grams) pumpkin puree (unsweetened; not pumpkin pie filling)
1/2 cup (100 grams) granulated sugar
1 teaspoon (2 grams) ground cinnamon
1/2 teaspoon (3 grams) table salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup (237 ml) whole milk
1/2 cup (118 ml) heavy cream
2 large eggs, lightly beaten

1 cup (227 grams) sour cream
1 tablespoon (13 grams) granulated sugar
1/4 teaspoon (1 ml) vanilla extract

Preheat oven to 350°F (175 C)

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. (I did this, takes only a little more effort and results in a more uniform texture) 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. Try not to overbake.

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 puddings to oven for 5 more minutes, then cool completely at room temperature, about 1 to 2 hours. Chill until ready to serve. Eat with a gingersnap.  I’d also sprinkle some crushed gingersnap crumbs on top next time for an extra kick.



Filed under Desserts

2 responses to “Pumpkin and Sour Cream Puddings

  1. A nice change from pumpkin pie for dessert. Thanks for sharing.

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