Baked Pumpkin and Sour Cream Puddings

I made these the last weekend I was in Rochester with pumpkin leftover from my pumpkin butterscotch scones. I didn't have any sour cream, so instead I used my egg whites left over from the chocolate cream pie I made for Valentine's and used the meringue from my lemon meringue pie recipe to top off the ramekins. So delicious! Why do we never have pumpkin meringue pie? Seriously! Maybe next time I make a lemon pie, I will try topping it with the sour cream.

From Smitten Kitchen:

http://smittenkitchen.com/2011/11/baked-pumpkin-and-sour-cream-puddings/

Ingredients:

For the pudding:

1 3/4 C. pumpkin puree

1/2 C. granulated sugar

1 tsp. ground cinnamon

1/2 tsp. table salt

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 C. whole milk

1/2 C. heavy cream

2 large eggs, lightly beaten

For the topping:

1 C. sour cream

1 T. granulated sugar

1/4 tsp. vanilla extract

Directions:

1. Preheat oven to 350°F. The quickest method: In a medium bowl, whisk together all of the pudding ingredients.

2. 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. (This is the method that I used)

3. Both methods: Divide between 7 to 8 (I used 7) 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 overbake.

4. 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.

5. Return puddings to oven for 5 more minutes, then cool completely at room temperature, about 1 to 2 hours. Chill until ready to serve. Serve with gingersnaps.

Yield: 7-8 6 oz. puddings.