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These deconstructed pumpkin pie puddings go well with bitter coffee, which balances the sweet and creamy dessert. #pumpkinpie #pudding #thanksgiving

Deconstructed Pumpkin Pie Puddings

These deconstructed pumpkin pie puddings are a fun way to have your pumpkin pie, in non-pie form!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 ramekins
Calories 188 kcal

Ingredients

Puddings

  • 1 ¾ cups pumpkin puree
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup whole milk
  • ½ cup heavy cream
  • 2 large eggs lightly beaten
  • gingersnaps or graham crackers for serving

Sour Cream Topping

  • 1 cup sour cream
  • 1 tablespoon granulated sugar
  • ¼ teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk all of the pudding ingredients.
  2. Divide between seven to eight ovenproof 6-ounce ramekins on a baking sheet. Bake at 350F for 35 to 40 minutes, until puddings barely jiggle and a knife comes out clean. Cool completely.

  3. Combine the topping ingredients in a small bowl, then spread 2 tablespoons topping onto each pudding. Chill until ready to serve. Serve with gingersnaps or graham crackers.

Recipe Notes

From Smitten Kitchen.

You can use ramekins of a different size, but be prepared to change the baking time.

You can bake the sour cream topping for a few minutes, but I think it's creamier and tastier when left unbaked.