Pumpkin and Sour Cream Puddings

Name: Pumpkin and Sour Cream Puddings Recipe
Yield: 8
Ingredients: Yield: 7 to 8 half-cup puddings; Pudding; 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; Topping; 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. Eat with a gingersnap.

Number of Servings: 8

Ingredients

Yield: 7 to 8 half-cup puddingsPudding1 3/4 cups (from a 15-ounce can, 415 grams) pumpkin puree (unsweetened; not pumpkin pie filling)1/2 cup (100 grams) granulated sugar1 teaspoon (2 grams) ground cinnamon1/2 teaspoon (3 grams) table salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 cup (237 ml) whole milk1/2 cup (118 ml) heavy cream2 large eggs, lightly beatenTopping1 cup (227 grams) sour cream1 tablespoon (13 grams) granulated sugar1/4 teaspoon (1 ml) vanilla extractPreheat 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. Eat with a gingersnap.

Directions

Serving Size: Makes 7-8 1/2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SHANLOVE12.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 223.5
Total Fat: 14.0 g
Cholesterol: 81.8 mg
Sodium: 202.3 mg
Total Carbs: 21.8 g
Dietary Fiber: 1.7 g
Protein: 4.4 g

More Recipes Like This

TIME16

CALS105

(775 ratings)

Soft-Serve Banana 'Ice Cream'

Frozen bananas rival soft serve when given a whirl in the food processor. No cholesterol and no added sugar, just creamy and sweet bananas!
Submitted by: STEPFANIER

CALORIES 105.4 FAT 0.4 PROTEIN 1.3 CARBS 27 FIBER 3.1

TIME15

CALS49

(134 ratings)

Broiled Cinnamon Peaches

Packed with flavor but not carbs, this dessert is sure to please!Submitted by: SLAPOJACKS

CALORIES 48.8 FAT 1.3 PROTEIN 0.4 CARBS 10.6 FIBER 2.5

TIME40

CALS127

(725 ratings)

Lightened-Up Apple Crisp

This healthy apple crisp recipe is sweet and simple to prepare but uses very little added sugar. Submitted by: JLCROMP

CALORIES 127.4 FAT 3.5 PROTEIN 1.5 CARBS 25.2 FIBER 2.5

TIME12

CALS89

(128 ratings)

Chocolate Fondue

By choosing a darker chocolate and fat-free evaporated milk, we've cut the calories of this chocolate dip in half! Submitted by: CHEF_MEG

CALORIES 88.8 FAT 3.5 PROTEIN 1.2 CARBS 14.7 FIBER 0.6

TIME0

CALS275

(264 ratings)

Banana Raisin Muffins

Bake these over the weekend, and enjoy throughout the week for breakfast or a snack.Submitted by:

CALORIES 274.9 FAT 9.5 PROTEIN 5.1 CARBS 46 FIBER 5

Member Reviews