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baked pumpkin and sour cream puddings


baked pumpkin and sour cream puddings Recipe

Ingredients:
  • 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
Directions:
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