It’s been so long since I’ve visited Not My Mother’s Kitchen, I was afraid we wouldn’t recognize each other. Luckily, the old gal is forgiving. So here I am. I don’t have anything wildly inventive or unique to share, I just felt like re-connecting.
I’m still cooking, but no longer freelancing, which means it has been a while since I’ve had time to creatively labor over a recipe or a meal. I have about 15 recipes in my “must make this” file, yet am struggling to find the time to attend to those.
Somehow it’s already fall and Halloween is tomorrow. Truth be told, I was never very good at Halloween. It was my mother’s least favorite holiday and that rubbed off on her offspring. I was afraid of kids in superhero costumes for god’s sake and I still can’t watch a scary movie without nightmares or anxiety. When you marry someone who loves Halloween, you have no choice but to get into the spirit. Now we’ve got decorations, $40 worth of pumpkins from Linvilla Orchards, Halloween lights (something no one did when I was little), and a special Monster Mash mix for tomorrow’s trick or treating festivities. But I will not be watching The Shining or Halloween Part XI.
I figured pumpkin was a good place to start over and frankly I’d take a good pudding over Halloween candy any day (even though I can plow through that with the best of them). Plus when I say, “I’ve made dessert” pudding is usually the dish that is met with the least amount of fear from my trusting, hungry, and kind husband. He has endured his fair share of bad cakes, muffins, and cobblers over the past eight years. But pudding? Pudding he loves and even I can’t screw that up too much.
I consulted one of my very favorite food blogs – Smitten Kitchen – for a unique spin on Pumpkin Pudding. Enjoy. Thanks for checking back in with me.
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.
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 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.