Baked Pumpkin and Sour Cream Pudding is a traditional American recipe for a classic Thanksgiving dessert of pumpkin custard that's oven baked, finished with a sour cream topping and baked again and which is chilled before serving. The full recipe is presented here and I hope you enjoy this classic American version of: Baked Pumpkin and Sour Cream Pudding.
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Here is a classic American Thanksgiving dessert that also makes a rather wonderful treat for Halloween. These are great for family get-togethers, as they can be prepared well in advance and then allowed to chill in the refrigerator until they are needed.
Ingredients:
For the Pudding:
300g pumpkin purée (if using tinned, ensure that it's unsweetened)
100g granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground allspice
240ml whole milk
120ml double cream
2 large eggs, lightly beaten
For the Topping:
250ml sour cream
1 tbsp granulated sugar
1/4 tsp vanilla extract
Method:
Combine the pumpkin, sugar, salt and spices in a bowl and beat with an electric whisk for 30 seconds. Scrape the mixture into a saucepan and place over medium-high heat. Cook, stirring occasionally, until bubbles rise to the surface reduce the heat slightly and cook for 5 minutes more, stirring constantly (the mixture should thicken and darken in colour).
Reduce the heat a little more, then carefully whisk in the milk and cream. Take the pan off the heat. Beat together the eggs in a bowl, add to the pumpkin mixture and whisk again to combine.
Allow to cool slightly, then divide between 6 to 8 ovenproof ramekins (there should be enough mixture for eight 200g ramekins). Sit these on a baking tray then transfer to an oven pre-heated to 170°C and bake for about 35 minutes, or until the top of the puddings are golden brown and they are just barely set in the centre (they should still just wiggle very slightly when jiggled) and a knife tip inserted into the centre emerges cleanly.
In the meantime, prepare the topping. Combine all the topping ingredients in small bowl and whisk lightly to combine. As soon as the puddings emerge from the oven spoon 2 tbsp of the sour cream mixture onto the first pudding then use a small spatula or round-ended knife to spread the sour cream mix evenly. Repeat with the remaining puddings.
Return the puddings to the oven and finish cooking for 5 minutes more. Remove from the oven and set aside to chill completely to room temperature. Transfer to the refrigerator and chill for at least 2 hours before serving.
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