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!