Pumpkin Pudding with Sour Cream Topping

Dear Turkey,

I'm not a sour

Cream girl, but it goes really

Well with the pumpkin

Pumpkin Pudding with Sour Cream Topping

(makes 6-8 puddings, adapted from smitten kitchen)

Ingredients:

- 1 can pumpkin

- 1/2 c sugar

- 1 t cinnamon

- 1/2 t salt

- 1/2 t ground ginger

- 1/4 t ground cloves or allspice

- 1 c whole milk

- 1/2 c heavy cream

- 2 eggs

- For the topping: 1 c sour cream, 1 T sugar, 1/2 t vanilla

Instructions:

- In the food processor, blend the pumpkin, sugar, salt, and spices for about 30 seconds. You can skip this step, but I think it's probably worth it. 

- In a heavy-bottomed pot, heat the pumpkin mixture over medium heat, stirring often, and cook for 5 minutes. It may get thicker and darker, but this will depend on what brand of pumpkin you used and its water content. 

- Reduce heat and stir in milk and cream. Remove from heat and quickly stir/beat/whisk in eggs (if you aren't lazy and you beat them first you probably don't have to be as quick as I had to be). 

- Divide the mixture into 6-8 ramekins (about 1/2 c will go into each) and arrange them on a baking sheet. Bake at 350 F for 35-40 minutes or until a knife comes out clean and they don't jiggle much. If you're not sure, they're done. 

- Meanwhile, mix the topping ingredients. When the puddings are done, take them out of the oven and divide/spread the topping over the puddings (it will start to melt, so be quick). Bake 5-10 more minutes until the topping starts to firm up a bit. Cool and serve at room temperature.

Enjoy,

Tofu