Baked Pumpkin Sour Cream Pudding with Pumpkin Spice Potcorn Brittle

If you’re craving dessert, this baked pumpkin and sour cream pudding hits all the right notes. Top it with our pumpkin spice Potcorn brittle for a festive treat that’s both sweet and savory.

Adapted from Smitten Kitchen. Recipe and photos by Stephany Gogobacchi from Flour Child Collective.

For the puddings:

• 1 ¾ cups pumpkin purée (from one 15 oz. can)
• ½ cup brown sugar
• ½ teaspoon kosher salt
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon cloves
• 1 cup whole milk
• ½ cup heavy cream
• 2 eggs, lightly beaten

For the sour cream topping:

• 1 cup sour cream
• 1 tablespoon sugar
• ½ teaspoon vanilla extract

Heat your oven to 350F.

Whisk together everything for the pudding in a medium bowl. Divide into 8 ovenproof 6 oz. ramekins or teacups (about ½ cup per pudding). Bake for 30-35 minutes, or until the puddings are just set and ever so slightly jiggly in the center.

In the meantime, whisk together sour cream, sugar and vanilla for the topping in a small bowl. Once the puddings are done, spread about 2 tablespoons of sour cream topping onto each pudding. Return to oven for another 5 minutes, then cool to room temperature for an hour or two. Chill puddings until ready to serve. Top with Pumpkin Spice Potcorn Brittle and enjoy!