baked pumpkin and sour cream puddings

Sunday night, I emailed off 497 pages containing 80,392 words to my editor (846 photos had been sent over before the weekend), went to bed at 2 a.m., woke up at 6 a.m. and a few hours later came home to a completely empty apartment and two entire hours to myself — two hours to nap or just stare slack-jawed at the ceiling fan and think about nothing for a while — and decided instead that I’d had enough of this pumpkin-free November I’d been having and went back into the kitchen to make pudding. That’s normal right? That’s what normal people do, right? Wait, don’t tell me.

baked pumpkin and sour cream puddings

So, a manuscript has officially been delivered, a whole 6 hours in advance of its deadline. I am the eternal college student, apparently, though if you’d asked me 18 months ago when I was going to finish my book I could have probably told you right then “Five minutes before it is due.” I’m classy like that. I would hardly say that the cookbook process is finished — we’re still ironing out some kinks, there’s copyediting (I can’t be the only one who pities the copyeditor who must deal with the madness I pass off as grammar, right?), some reshoots, they’ve been kind enough to offer me design input though they’ll probably regret it when they see what bad taste I have… I won’t bore you with the details. But for the most part? I’m back! Whee! And there’s no place else I’d rather be.

baked pumpkin and sour cream puddings
baked pumpkin and sour cream puddings

And yet, this recipe is a cop-out. I’m sorry. I’ve been wanting to tell you about pumpkin pudding for years but I always punk out because at its base, it’s such a generic recipe. But at my base, you see, I am obsessed with fall and Thanksgiving — the toasty ochre leaves, the cranberries, the mulled cider, the stuffing and the pumpkin, oh, the pumpkin. The fourth Thursday of November is way too long for anyone to have to wait for pumpkin pie, but it always feels like opening Christmas presents in October if I make it sooner. Enter pumpkin pudding which is more or less pumpkin pie filling, a little creamier, a little less sweet and butter crust free. This, by the way, gives you permission to delight your inner two year-old and eat it for lunch. I’ve played around with it over the years, trying to make it feel more like the standalone dessert it should be and this — this pudding with a sweetened sour cream topping baked on at the end — is my favorite approach namely because, forget whipped cream, sour cream is the peanut butter to pumpkin’s jelly. It just is.

baked pumpkin and sour cream puddings

You should serve this with a gingersnap, and drunk — I mean, utterly plastered — on the freedom from cooking according to an agenda, to chapter outlines, to retests, to Really? I didn’t write down how many biscuits this made and I have to make them all over again? I went ahead and made gingersnaps too. I swear, I was just rubbing it into week-ago me. Do you want the recipe? I can share it next time. I sort of figure by now that most people who love gingersnaps have a favorite recipe and don’t need this one. But I did. I mean, I do. Yes.

[Update: Got your gingersnaps right here…]

baked pumpkin and sour cream puddings

One year ago: Upside Down Cranberry Cake and Sweet Potatoes with Pecans and Goat Cheese
Two years ago: Moroccan-Spiced Spaghetti Squash, Raisin-Studded Apple Bread Pudding, Swiss Chard and Sweet Potato Gratin and Sweet Potato Buttermilk Pie
Three years ago: Leite’s Consummate Chocolate Chip Cookie, Cauliflower Salad with Green Olives and Capers, Onion Tart with Mustard and Fennel, Silky Smooth Pumpkin Pie, Home Fries, Apple Pancakes and Fennel, Proscuitto and Pomegranate Salad
Four years ago: Lemon Ricotta Pancakes with Sauteed Apples, Roasted Stuffed Onions, Simplest Apple Tart, Black Bean Pumpkin Soup, Apricot and Walnut Vareniki, Chicken with Chanterelles and Pearl Onions and Pumpkin Waffles
Five years ago: Indian Spiced Vegetable Fritters, Dreamy Cream Scones, Chocolate Stout Cake and Couscous and Feta-Stuffed Peppers

Pumpkin and Sour Cream Puddings

I told you about how I ran back to the kitchen as soon as I could? Yeah, it didn’t go so well. That would have been too happy an ending, right? I found my first pudding a little too wet and coarse and I remembered writing about silky smooth pumpkin pie a few years ago (and mocking the fussiness of adding so many steps to a simple pie, that was, until I tried it) and decided to make it again with a couple of Cooks Illustrated’s suggestions, namely pureeing the squash in a food processor and cooking some of the water of of the squash on the stove before baking. I really liked the second version better, but since I always made it the lazy way before (and without complaint), I’ll explain where you can skip extra steps. But seriously, the extra steps really amp up the dreamy pudding-ness of the whole affair, and don’t take terribly long.

Yield: 7 to 8 half-cup puddings

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

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.

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435 comments on baked pumpkin and sour cream puddings

  1. The second version looks pretty darn perfect to me. However, I’m making this with the three kabocha squash sitting on my counter. My husband has gone on strike and refuses to eat any more of them this season. Through trial and error I have learned if I add milk, eggs and sugar to any fruit or vegetable, he will eat it. I feel a little like Jessica Seinfeld by doing this, but he really leaves me no choice. Kabocha pudding, ho!

  2. Congratulations on delivering your manuscript! I’m so excited about the finished book :)

    And most definitely welcome back to the kitchen with these. The colours are just perfect for this time of year and I love anything with sour cream as a base!

  3. I know I’m not the only one who is so stinkin’ excited for your book to come out! And I’m absolutely the the same way with deadlines. I made something like this a few years ago, and it was so good! Can’t wait to try your version!

  4. I especially like the direction “eat with a gingersnap.” It’s that kind of attention to detail that makes smitten kitchen rock and makes me super excited for your book. Also, I just got ramekins and am psyched to try these puddings!

  5. Laura

    Congratulations on submitting the manuscript! I’ve had your book on my “Wish list” desktop sticky note forever, and i cannot wait to remove that line (and many others) from my list!

    And welcome back, I missed you and you’re just in time for my Thanksgiving inspiration blog-combing

  6. Congratulations on the manuscript! I know it’ll just be flying off the shelves and they ‘ll barely have time to restock. You rockstar you. In other news, I was wondering if this freezes well. I’m leaving the boy-man for two weeks and I have been stuffing the freezer for him. So far, no desserts. And we have sour cream and pumpkin in the apartment.

  7. Jaye

    Congrats! I cannot wait until your book is available! and this pudding looks amazing.
    Lol….that could be a great selling point – “one free smitten kitchen dessert with each purchase”!!

  8. Brent

    Hi Deb. Congrats on finishing the book. Does this have more the consistency of a mousse? I like the flavor of Pumpkin Pie, but usually the filling if so thick it’s almost rubbery. This looks delicious!

  9. OMG Congratulations!! I can’t wait to get my hands on one of those books as well. This pudding looks sooo good. I’m thinking it would be nice to crumble up some graham crackers or ginger snaps on top too.

  10. Amy

    Congratulations! I’d love to make these–love pumpkin pie, but the crust just seems totally unnecessary. And the sour cream topping was always my favorite part of my mom’s cheesecake. Now get some rest!

  11. Sigrid

    Yeah, the book! I know the feeling when the manuscript is off to the editor.

    But one quick question: You wrote here

    1 teaspoon (2 grams) ground cinnamon
    1/2 teaspoon (3 grams) table salt

    Couldn’t be right, could it?

  12. WOW that pudding looks so so smooth and creamy! And I THINK my husband can EAT THIS dessert as well! WIN/WIN recipe for me! Congrats on the book – tour dates to follow?

  13. Turning things in right down to the wire? I was always that girl… And I probably still am. So congratulations! I can’t wait to pick up a copy.

    I was looking for a great gluten free dessert for Thanksgiving (so my cousin has something delicious to nosh on too) and I think this could be it! Unless I’m missing something this should be gluten free, correct? I’m new to the GF game. Thanks!

  14. Sally

    Welcome back! LOVE your pudding recipe. My sister has claimed pumpkin pie (dairy free, g-d forbid) but maybe I’ll make this later this month…

    I would *love* your gingersnap recipe. My daughter and I just made gingerbread women and men (and stars) from a KAF recipe. Very easy, and great for cooking with kids.

    Congrats on your book! Please do a book tour and swing by Boston :)

  15. This pudding seems to solve my main two gripes about pumpkin desserts: 1) dislike of crust and 2) too much oil and sugar. I’ve tried pumpkin custard before with limited success, but I bet the sour cream topping cuts the sweetness extremely well, and there is also much less sugar here than in most pie recipes. I can’t wait to try it!

  16. Lori

    I know you are basically de-pie-ing pumpkin pie here but what if you are a crust fiend? Would a gingersnap crumb crust underneath get too wet?

    1. Christina

      Dear crust fiend, I too share the love of a good crust. How about if we bake our pie dough separately? Cut dough into pie crust cookies with fall themed cutters and bake on a cookie sheet until lightly browned and crisp. Then use those cookies as garnish.

  17. Alexa

    Yay! You’re back! And I’m super duper excited about your book. And I’ll be making this as soon as I go on break from school. for some reason I’ve never been a Fan of pumpkin pie (crazy, right?!- I’m breaking all of my families values) because the crust is too doughy on the bottom and i jist eat the filling….So I think this is what I’ve been looking for my entire life

  18. So funny! Just last night I made some pumpkin; down here we don’t have it in a can, but in gourd-form in the produce area. I had put chunks of it in chicken soup before, but decided to try it by itself as a side dish, a la butternut squash or something similar. It turned out to be pretty dense as a stand-alone item, so I whipped it up with some milk and butter and let the kids sprinkle on some cinnamon. Still a no-go with them. My 6-year-old then says he wants some of the cream-cheesy stuff we had bought the day before to try. It’s called requeijão and, we discovered, is a lighter, fluffier cream cheese. He proceeded to put a whoppin’ spoonful on his plate next to the pumpkin, and proceeded to clean his plate!

  19. There’s nothing generic about this. Who doesn’t love pumpkin and pudding?

    And, being in grad school, I can appreciate the sense of liberation you felt after turning in the cookbook (by the way, congratulations!). It feels good, doesn’t it?

  20. Jill

    Question: if you don’t have seven or eight little ramekins, can you bake it all in one dish? And if so, what kind of dish would be best for that?

  21. Hilary

    Congrats on delivering your manuscript!!!! I cannot WAIT to read your book!! This looks like a perfect recipe for one of the seven cans of pureed pumpkin I bought… :) Happy Thanksgiving!!!

  22. Maggie

    Congratulations! I am all over your book when it comes out :)

    And I’m all over this recipe when I can get to the store for some pumpkin. Because, well, AWESOME.

    My favorite gingersnap recipe is from Gale Gand’s Just a Bite, but with substantially more ginger and cayenne pepper. They’re spicy and wonderful. But I’d love to see your recipe, too!

  23. JanetP

    Congratulations! That’s a lot of words — and a lot of photos too! Can’t wait to read it.

    And yummy. This sounds good! Maybe for Thanksgiving instead of pumpkin pie I’ll make these babies? Gingersnap recipe next, please!

  24. Anna

    Yay — manuscript done! Yay — return of Deb! Yay — pumpkin pudding! Glad to have you back, and very much looking forward to the day I can own my very own Smitten Kitchen Cookbook!

  25. Alex

    Wish your cookbook would be out soon enough to give/get this xmas! Can’t wait to give these adorable little pumpkin puddins a try! Happy Holidays!

  26. Kristin

    I think you deserve more than just 2 hours to stare blankly at the ceiling fan!! I can hardly wait for your book and am thrilled to know it is that much closer to publication. Yay for you! Pumpkin custard with a sour cream topping is pure genius, and will be whipped up in my kitchen forthwith. Thank you, thank you, thank you.

  27. Congratulations on finishing your manuscript!And these pumpkin puddings? Blowing my mind. I’ve been looking for a different sort of pumpkin recipe; this seems to be the one! You are amazing.

  28. I just experienced a very real moment of agony when I realized your book was coming out in Fall 2012 not 2011. What am I going to put on my Christmas list!? Anyway, this recipe looks fantastic. I know what I’m bringing to Friendsgiving this weekend…!

  29. Congratulations on turning in your manuscript, and thanks so much for all your gorgeous photos, charming prose and winning recipes. Can’t wait to try this one!

  30. Annie

    Congrats on getting your book in! And yes, I would very much like a gingersnap recipe – if they are chewy, softer cookies, that is. I don’t like hard gingersnaps. I’ve experimented over the years, and most recipes I’ve found tend to make the cookies too molasses-y and not gingery enough. I’ve always loved just about every single one of your recipes I’ve tried so far, so I bet I can count on you to steer me straight on the gingersnaps too!

  31. Congrats on the book! Can’t wait to get a copy. :)

    Glad to hear there will be regular SK posts again. I’m definitely going to try this pudding! My husband loves pumpkin. Our first pumpkin pie of the season is for his birthday in October. It bridges the gap between fall and Thanksgiving. :)

  32. Megan B

    Congrats! And I am SO HAPPY to have you back! I don’t know how I’ve survived without a steady Smitten Kitchen fix. But it’ll all be worth it when I can devour the book. :)

  33. Congratulations! This time must be so exciting for you, not quite done but so close!
    Your puddings look delicious. I’m a fan of pumpkin pie, but sometimes it’s a bit too thick and custardy for me, so I’m sure I’d love this. Looks fantastic!

  34. Amy

    I don’t know what I’m happier about–that this turning in the manuscript means it’s closer to your book coming out or that it means you’re back for good here!

    These look great and a perfect way to use up the leftover pumpkin puree in my fridge… thanks for posting and welcome back to the no-pressure kitchen world. :)

  35. Yayyy you are back! Many congratulations on submitting your manuscript, and on having free time! Enjoy it please :) Do you think this recipe could actually be used as pumpkin pie filling and still have the sour cream on top? Like..on a whole pie…potentially with a gingersnap crust? Or is it too pudding-y for that?

  36. Brenna

    I’m so glad you’re back and with a pumpkin recipe no less! I was planning on making pumpkin cheesecake for Thanksgiving but seeing as how much my family has been devouring the Sara Lee one, the 12-month magical wait is gone. I think I might serve this instead. You had me at the PB&J analogy.

  37. Margie

    Congratulations on the manuscript submission! And welcome back – I’ve really missed those frequent postings. By the way, cooking off as much water as you can from the pureed pumpkin (or other squash) is absolutely worth doing. I grow butternut squash which I sub for pumpkin and freeze the puree, then cook it down when defrosted.

  38. Tamara Morgan


    I may add this recipe to the pie tasting me and a young CIA-attending friend are having over her Thanksgiving break…..

  39. Allison

    “(I can’t be the only one who pities the copyeditor who must deal with the madness I pass off as grammar, right?)”

    I’m a copyeditor, and part of the reason I love your blog is because you have terrific grammar! But I would hate to copyedit your book nonetheless, as I would undoubtedly be stopping every two minutes to mop up drool from the pages in hopes that the Production Editor wouldn’t notice… Your recipes are om nom nom.

  40. Joy

    This sounds perfect. I am so happy for you that you got everything done and all. I am a college student…and I know exactly what you are talking about (granted it already manifested in me in high school but let’s not go there). This looks amazing!

  41. If you post the gingersnap recipe In plenty of time for next Thursday and all my planning for it I could add these to the dessert plans. I am currently toying with the idea of purchasing dessert for the big day because I still need to make my house fit a million people for dinner (okay, 13 people and one yellow lab in a house that is less then 1000 sq ft).


  42. jenny

    deb! congrats!!! I’ve been in a manuscript tunnel myself and so know the agonies and ecstasies. pumpkin pudding looks like the perfect way to unwind (especially since–gasp–I hate pie crust). glad you’re back!

  43. You are the most amazing, inspirational person. I don’t know how you do it. If I ever meet you, I’ll give you my Super girl T shirt. I dont deserve it anymore for sitting on my ass and watching tv all day long!!! :)

  44. Jeannie

    Deb! So glad you’re back — you’ve been missed! Can’t wait for the book.
    Quick question: What are you thoughts on adding a little bourbon or dark/spiced rum to the sour cream, a la romanoff sauce (or whatever passed for romanoff sauce according to my mother)? Do you think it would overwhelm the pumpkiny pumpkiness of the dish?

    1. deb

      Jeannie — The original recipe I wrote up included a teaspoon of bourbon. But, I didn’t end up using it (wanted the kid to be able to enjoy them, and no, the bourbon will not bake out in 5 minutes!) so I hadn’t tested how strong it would be. I’d say go for it, though.

  45. Karen

    This looks delicious and I’ll make it for this weekend. Do you think the recipe would work as well if I used Greek yogurt instead of sour cream?

  46. Ada

    Oh man, I can’t wait for the book! These puddings look delicious. I’ve been undecided what to do with the pumpkin I have hanging around from my CSA box, so maybe I’ll give them a try!

  47. I love all things pumpkin and spice too. I just can’t get enough! I’ve been thinking about making pumpkin pudding for awhile now, but never found a recipe to satisfy that craving… until now! Thanks and congrats on finishing up the manuscript!

  48. emily

    oh my goodness, deb, congrats! you can bet i’ll be preordering the book as soon as i can. i can’t wait to see it in all its glossy, hardcover glory.
    anyway, if stress-relief pudding is abnormal, then i don’t want to be normal. these look fantastic.

  49. Jennifer

    Yes, yes, yes to the gingersnap recipe. My fiancee just asked two days ago for gingersnaps and I’ve been on the hunt for a good one.
    Can’t wait for the book!! Glad to have you back!

  50. Jennie

    Congratulations on finishing the cookbook. Now, I can hardly wait until I can get my hands on a copy. My son would love this pumpkin dessert – he never eats the pie crust. This is on the agenda for tonight! Thanks Deb!!

  51. I sort of want to make out with those. I cannot wait to see/own/devour your book. It’s going to be ridiculously awesome, I am sure. Also, sour cream is so prevalent in my baking and cooking, I am worried i might start to seep.

  52. Pattyk

    I don’t know if anyone else mentioned this, but I discovered the deliciousness of a strawberry dipped into sour cream and then brown sugar. I thought the brown sugar and sour cream might be good in the topping for your pumpkin pudding. I think I’ll give it a try.
    I would like to see the gingersnap recipe too.

  53. Angela

    Gratuliere! I bet that was/is a mind-numbing relief. I’m 1,500 words into my 100,000 word dissertation and can only imagine how great it feels to have submitted your manuscript!

    This sounds somewhat like a no-hassle pumpkin cheesecake (what with the sour cream and all) and seems just as decadent (but really, comparatively healthy, right?!). I’ve got to make this, STAT. Too bad pumpkin is next-to-impossible to get here… but luckily I’ll be in the States come Christmas-time! One more thing to look forward to!

  54. Cat S.

    Congrats! That’s so exciting! I love pumpkin pie filling, but not crust so this will be great! Do you think you could sub in Greek yogurt for the sour cream? Sour cream is hard on my stomach, so we don’t usually keep it around…

  55. Anne

    Congrats on finishing your book. Now the hard work is on our shoulders–waiting until we can get our hands on it!

    Can’t wait for the gingersnap recipe–no rest for the weary!

  56. Congratulations on getting your book done(ish)! I can’t wait to read it and this looks like a delicious dessert that could only be made better by gingersnaps! (I want that recipe!)

  57. CONGRATS on sending off the manuscript!!!! That is SUCH a huge accomplishment!!!!!! Girl, after following you for four years, I will absolutely be signing up early for my hot-off-the-printer first release.

    You are my cooking Bible.

  58. Erin

    Congratulations! I was just wondering the other day if your cookbook would be out in time for a Christmas gift … naive little me. But it will be next year! I’m thrilled to see it.

  59. Totally going to have to try this. Pumpkin desserts are one of the best things about the holidays in my family. *I* make them year round because I love pumpkin, but there’s something especially comforting about pumpkin in the fall.

  60. Sarah

    I’m trying to learn how to lighten up recipes, and I was hoping to get suggestions from someone for this one. I currently have 2% milk that needs to be used, but I’m worried if I omit heavy cream the texture will be wrong. Could I add some corn starch maybe to thicken it up? How much? Any suggestions would be appreciated!

  61. Shari

    Deb, I am so happy that you have finally finished your cookbook, (for your sake as well as mine!), and can now get back to ‘abby normal’. Sorry, that’s a reference to ‘Young Frankenstein’ that I overuse. Sooooooo looking forward to purchasing your cookbook. Several of your recipes have become my all time favorites, (ceasar dressing, roasted mushrooms, to name just a couple) and I know that your book will deliver more favorites. Rest up before your cookbook tour! Many blessings to you and your family. (I can’t wait to see new pictures of the LITTLE BOY!)

  62. Samantha

    Yay!!! I’m so happy that you’re done with the book (a few of us have been eagerly awaiting it!) and can return to your normal self. Congrats! This pumpkin pudding looks wonderful. My husband loves anything to do with pumpkin and will be delighted when I tell him about this recipe. He may run to the store that instant and get all the ingredients, if I’m not careful.

  63. Nancy from South Central PA

    A Hearty Congratulations!!! I can’t wait to see the cookbook. Now, get back to enjoying every second in your kitchen.

  64. MH

    This looks incredible!! Question: do you think it would be possible to substitute partial-fat greek yogurt for the sour cream? I want to make these immediately and amazingly happen to have all the ingredients on hand…with the exception of sour cream. I’d love to know if you think this could work, or if it’s just not worth the risk.

  65. Laura

    Congratulations! So glad you’re back!

    Please, PLEASE post the gingersnaps. People who love them do NOT necessarily have a favorite recipe. Some people who love them try every dang recipe out there and each comes up short.

  66. Welcome back Deb and congratulations on sending off the manuscript! Do we have you all to ourselves now? :)
    I’ve never had such a pudding before. It doesn’t sound generic to me at all!
    Of course I need a gingersnap biscuit recipe. I haven’t found the “one” yet. Do share!

    P.S. I’m sorry Jacob has been under the weather lately… his cute little tummy will come back, I’m sure!

  67. I have been thinking about making pumpkin puddings instead of a pie myself. If only there was space in my refrigerator currently for either. I might need to go there tonight.

    Yes please to the gingersnap recipe. I am always curious about new ones.

  68. Kerry

    I’ve never written before but have been a fan since I just had to chime in to say CONGRATULATIONS on finishing you book! Can’t wait to get a copy.

  69. Katherine

    Oooooh! I haven’t had pumpkin yet, either! So excited! And congratulations on the cookbook! BTW: what recipe out of Cooks Illustrated did you use? My favorite pumpkin pie recipe is from that magazine in 2007, I believe. Just curious!

  70. Kim

    Congrats!! I have to say our house loves pumpkin too!! Can’t wait to try your pudding. Have you ever tried pumpkin donuts? They are delicious!

  71. auryane

    Does anyone know if this would work with a whole-milk greek yogurt instead of the milk & cream? Or would the yogurt separate in the baking process?

  72. Victoria

    I too am super excited about your cookbook and wondering if there will be any “Nathan” pics in it? I have downloaded so many of your recipes–and changed them to fit my no sugar, no cream, no butter diet, yet STILL have thoroughly enjoyed every bite. At the age of 60 with hypertension and a need to stay slim (it happens to us all) I still crave flavor and delicious-ness. Your food photos make me hungry and your Nathan pictures make me smile. Missed you while you were gone, and congrats on getting your manuscript in.

  73. This looks awesome, and I have no problem with a second pumpkin dessert for Thanksgiving (I made pumpking cheesecake and pumpkin marble cake last weekend, so we were rolling in the pumpkin desserts).

  74. oh yeah welcome back! I do loooooovvvveeeee pumpkin. Can you do a pumpkin chicken enchilada? I once made that and it was yummy or maybe I was just pumpkin obsessed… hard to tell.

  75. Just wanted to add my “huzzah” to the many already posted—congrats on delivering your manuscript! You must be elated. I love my pumpkin pudding (I call it custard) with a dollop of gingered creme fraiche and some candied pumpkin seeds for crunch, but I would love to have your gingersnap recipe!

  76. CONGRATULATIONS, Deb! I am sure you submitted an absolutely outstanding manuscript. I am so excited about your book! Also – love this agendless cooking of yours. Can’t wait to try it when the semester ends (unless I start procrastinating by baking these now…)

  77. So excited! I hope you’ll keep us posted on the publishing updates. :)

    You mean you’ve been making these puddings all along and never let on to us faithful readers? For shame! Because, hello, these look amazing! And it’s not *that* simple of a recipe. It’s not like guacamole or roasting garlic where I roll my eyes and say “Really? That’s your post?”

    And now I’m craving pumpkin pudding and gingersnap cookies like a crazy person!

  78. Adam

    I’m thinking of substituting goat milk for the milk, and goat milk kefir for the heavy cream, as we have dairy-sensitive guts in our house. I’ve had great luck subbing with goat milk in most of your recipes (gotta love that goat milk chocolate pudding!). What do you think? Worth a try? Should I change the amounts?

  79. Nina

    SHUT THE FRONT DOOR! I have spent the last two weeks creating my own pumpkin pudding recipe because I could not find ONE actual pumpkin pudding recipe in any book or magazine or website and now HERE IT IS! I mean, REALLY! My recipe is “meh” so I’ll try yours.

  80. Arti

    Welcome back! I cannot wait for your book.
    I am sad to say that after many many years of college and work, I am still a procrastinator..I never learn. Can I ask where you bought your teeny bowls? And please do post the gingersnap recipe. I found the store bought ones either too spicy or too dull.

  81. E’owyn

    Congratulations!!!! I can’t wait to go out and buy your cookbook once it hits the stands! Welcome back, we have missed you! My mother decided to cook down a real pumpkin and found that she had enough for 4 pies! I’m sure she’ll love having this option.

  82. Have had you on my RSS feed and thoroughly enjoy both the pix and narratives of your recipes. Both tell us what kind of person you are and I think you are nice and warm and loving. The over the top clincher for me has been your answers in the comments section. It’s rare to see one so committed to their work, art, gifting, whatever and it is a joy to see all of these operating within you. It’s been a pleasure to get to know you this way, follow your recipes and family and now I know I will be getting another cook book. At 77 I really don’t need one but I couldn’t miss this one for all the world! Thanks….. and thanks again.

  83. Congrats on handing in the manuscript! I think its wonderful that you went right back into the kitchen. Cooking is your art and release! Speaking of pumpkin, I recommend your Black Bean-Pumpkin Soup recipe to anyone who asks me for good pumpkin recipes.

  84. Brett

    Ha, I did a double-take because I recently made something very similar in LOOKS only — canned pure pumpkin and *cough*butterscotch pudding*cough* with whipping cream on top. This sounds much more classy and much less sweet — will try it with the pumpkin puree in my freezer. P.S. Can’t wait for the cookbook!

  85. In your chance to finally get some rest, the fact that you made some pudding instead of going out to eat at a restaurant really speaks to your love for food. I am never too tired to make something sweet and tasty, so I do not think you’re crazy at all! or… maybe we both are? :P

  86. Laura

    Deb, I’m a copy editor (in Canada, for a cooking magazine) and I can say truthfully that I think your copy editor is going to have a blast if it’s anything like your blog! Can’t wait to pick it up!!

  87. Andrea

    How can I have a go-to gingersnap recipe if you haven’t posted one? :) I, for one, would be happy if you would. I’m glad you’ll have more time for blogging, because your posts are the next best thing to making {and then eating) delicious food.

  88. G runs

    I got a torch for my birthday and I do not torch enough things. I wonder if I could brulee these, as my only other choice is the dog (not recommended).

  89. Kai

    Congrats on sending in your manuscript! WHAT an accomplishment. And I’m so glad you’re back – reading your blog is one of the things that consistently adds delight to my grad school day, and I’ve missed your humor/photography/food/pictures of Jacob of late. I’ve been keeping myself amused with the “Surprise Me!” button, but still, glad to know that there will be new posts rolling in again soon.

  90. Alyssa

    HUGE congratulations on getting in the MS!! I spent the day proofing my first book (ooh, yes, that fun extra step *after* copyediting) and I totally understand why you went into the kitchen and started cooking instead of staring into space. One can’t come to a full stop, you need a gentle glide into bed after all that feverish work. These look like the absolutely perfect way to get there. Wishing you plenty of whiskey and staring in the days to come…(Before the copyediting and all the rest of the madness begins, anyway)

    P.S. My annual Thanksgiving compatriots have already requested that I make your salty caramel sauce. Last year I delivered it on top of dark spicy gingerbread, but I don’t think they care what I put underneath it.

  91. As a few others have suggested, your only solution is to start celebrating Canadian Thanksgiving. I’ll celebrate American Thanksgiving in exchange this weekend by making this pudding! Glad to have you back, and can’t wait for the book!!!!!!

  92. Congrats on submitting the manuscript! I love pumpkin anything, so will definitely be making this. Also – one can never have too many gingersnap recipes….

  93. Cait

    Congratulations on the book! I can’t wait to buy it. If I wanted to bake the pudding in one large dish (a pie without a crust) do you have any tips for making sure it cooks adequately?

  94. Sarah

    I know it’s been said, but I’ll say it again, can’t wait to for a new cookbook!

    I was wondering if I could swap out the milk/cream for canned coconut milk?

  95. JS

    AAAAAAA YOU ARE THE QUEEN. I was trying to think of what to make for my gluten-free cousin (a whole gluten-free pie? a ramekin with some gluten-free graham crackers pressed into a “crust” and some of the filling from the non-GF pie I’m making?) and this is the PERFECT SOLUTION because I can make it for everyone, and people who might not deign to eat something that’s officially “GLUTEN FREE” will probably eat this! YES.

  96. Congratulations!! So happy you made your deadline. I’m very much looking forward to the book, your blog is a delight so I have complete faith that the book will be too. Now go sleep and enjoy yourself!

  97. Jacqueline

    In case you do not publish a gingersnap recipe, the November/December 2011 edition of Cook’s Illustrated had a recipe for gingersnaps with real snap titled “Creating Crisp Gingersnaps” pages 22-23. They suggest in the article to brown the butter, cut back on the sugar, turn down the oven and stagger the baking. As always, Cook’s delivers! Really snappy!

  98. YUM! I feel exactly the same way you do about pumpkin pie in October, you put it into perfect words. This pudding sounds fantastic – I have 7 cups of pumpkin puree in my freezer just waiting for a recipe like this to use it on! Thank you so much for this recipe!

    Also, congratulations on the manuscript!

  99. Congratulations! I can’t imagine the feeling you had when you came home from dropping it off. Elation, exhaustion, free. This recipe has my name written all over it. I love pumpkin pie but I secretly really only like the filling. I rarely eat the crust. I just scoop out the inside bite by bite. For some reason this just feels right so seeing your recipe for pumpkin pudding has me dying to make this as soon as possible. I always have whipped cream with mine but sour cream sounds like a perfect counterpart that I must try. Tomorrow. Yes, definitely tomorrow!

  100. yj

    @ #1 Molly–I’ve actually made rough pumpkin pie filling with kabocha before! and it’s delish!!! (I was in Japan, didn’t have access to an american pumpkin, wanted pumpkin pie, but butter was too expensive to make crust, so I made pumpkin pie, without the crust)

  101. Mel T

    Hi! First time commenting, but 100-odd-th time trying a recipe. AND THEY ARE ALL AMAZING. So, big congrats on the manuscript. That’s fantastic news!

    For the first time ever, I have a question about the recipe. I’ve just made them, and while I’m not a novice to baking or pumpkin pie, I *am* a pudding novice. Call it a negative reaction to too many packed lunches with pre-packaged gross pudding in elementary school.

    Anyway, my question revolves around this instruction: “until puddings barely jiggle when shimmied and/or a knife tip inserted into the center of puddings comes out clean. Try not to overbake.”

    After 35 minutes, my puddings didn’t jiggle, but a knife really didn’t come out clean. AT ALL. So, I baked them for what amounted to 15 minutes more, in 5 minute segments. The knife still wasn’t what I’d call “clean”, but I opted to sour cream them and get on with it at that point. (I may have been a bit light on the pumpkin, and I used frozen, so that might have had something to do with it.)

    Here’s my question (finally!): given the “and/or”, is there a side you’d recommend erring on? The jiggle, or the knife? And, what would over-baked look/taste like? Scrabbled-eggy, or something else?

    Thanks! :)

  102. Megan

    I’ve missed you . . . but I figured it was that manuscript holding you hostage. Congratulations! This looks fabulous and I think I need to give it a test round at my next literary/foodie luncheon.

  103. Congratulations on finishing the manuscript!
    I have to tell you I’ve been thinking about pumpkin pudding for the last week and a half. I’ve been wondering why I haven’t seen the recipe anywhere and I opened your page today and here it is! I’m thinking the pudding must even be better than the pie. Thanks!

  104. I can’t believe your little wonder is TWO already! I remember reading the post after he was born and have been following about a year longer than that! (Although not nearly as much as i do now!) He’s so adorable! Congrats on the book I can’t wait to buy it!!

  105. Samantha

    Thank you this will be my pumpkin pie filling & topping this year! How far ahead to you think I can make the filling so that I can just throw it in my pie crust and bake it up thanksgiving morning? Or will making it ahead not work at all?

  106. FragrantWitch

    I have lurked here for a while now, drooling over and happily consuming your recipes so I thought it was time to say hello! Huge congratulations on finishing your manuscript! I cannot wait for your cookbook- if it isn’t released right away here in the UK, I am setting my family in the US right on it. In addition to the sheer fabulousness of your recipes, they also remind me of home ( I was born and grew up in NH but then met and married an Englishman and have lived in England for nearly 12 years). They let me celebrate the seasons as I remember them and help me create some similar memories for my daughters. Thank you!

  107. katarina

    yay! can’t wait for your book!!! :o) one question though: can we count on metric stuff in recipes? please please please!!! BIG hug from europe

    1. deb

      Book questions — Everything will be in cups/teaspoons and weights/metrics (ounces/grams/ml). I took all of the photos; they’ll be the same style that you see here because, uh, I’m in the same kitchen and didn’t beam myself to a airy/light/expansive one for the book, sadly. The book is not available for preorder yet (it would be super early since it won’t be out until next September) however, if people really want to give it for gifts this year (and wow, seriously, thank you) they’re going to look into quietly getting it up sooner. I answered more questions over here:

      Baking the pudding in one dish — Yes, I think a 1-quart gratin would work.

      Canned versus freshly roasted pumpkin — You know, I went back and forth about this for years. As bakers/home cooks it is our instinct to want to make things from scratch whenever we can. But I find it really difficult to get pumpkin as consistently good in flavor and texture as I do from the can. Usually it’s more watery (cooking off the water on the stove can help this, but that’s yet another step to add), more grainy (some squash, I’m thinking kabocha and/or butternut are less so; I also run mine through the food processor to help this but it’s nothing like the machines they have where they package pumpkin and again, yet another step to add) and the flavor is less reliable (some pumpkins taste great, others are really eh and what a bummer to go through that effort to have mediocre pie). If I am making a savory dish, I will always roast my own. For baking, I rarely bother anymore and I’m surprisingly at peace with this. Nevertheless, I know for some people that using a canned ingredient would be a dealbreaker and that’s totally cool. We all pick our own battles in the kitchen. I save my nuttiness for many, many other things…

      Mel T — I think that both things will probably happen at the same time. That said, it might get a bit more firm if it overbakes but it won’t taste bad. Mostly, overbaked pumpkin pies weep. Joe Pastry had a great post about this here.

      Using yogurt or creme fraiche or low fat sour cream — I have only tried this with full fat sour cream, so I can’t say for sure if the others would work. Creme fraiche, probably. Yogurt and low-fat dairy are a little iffier when baked. You can always try it on a single pudding and if it bakes up smoothly, do it on the rest. This way, you won’t ruin (if such a thing could happen) the whole batch if the experiment fails.

  108. So glad you are back. I figured you were doing the deadline thing…a girl after my own heart…I’m the same way…I need a deadline to really buckle down…that’s why I’ve given myself a challenge to do 10 Thanksgiving recipes in 10 days over on FoodFix. Madness. Yes. I think it comes with the blogger territory. Or maybe blogging is a symptom of it…:-)

  109. Rachelle

    Deb, I have been a fan of your site for quite awhile, and all I can say is THANK YOU for the grams/ml proportions. I’m a young American girl living in London at the moment w/ my hubby (although the States will have us back by January :-)) and I’ve had the hardest time following different American food blogs (yours being one of my absolute favorite) since the measurements here are different. You’re a GEM! And my pumpkin obsession may be just as strong – can’t wait to make these; they look divine!!!!

    Congrats on the cookbook; I can’t wait to grab one of my own!!! xx.Rachelle

  110. I have a whole bunch of leftover pumpkin in my fridge and now I know what I’m going to do with it. That looks GREAT.

    Congrats on the manuscript! I’m looking forward to seeing the cookbook.

  111. Beth

    Congratulations!!!! Have been such a fan of you and your site for years (and had twins shortly after you had Jacob so it’s been even more fun reading for the last two years!he’s one of the cutest kids i’ve ever seen by the way!). I can’t wait to see your cookbook in print and hope you’ll come to Philadelphia to do a signing! Have a happy pumpkin-filled Thanksgiving!!

  112. Karen

    Can’t wait to give this a try. My grandmother’s cheesecake recipe has a similar topping, and I imagine it has something of the same effect in this application (the pumpkin layer is a lot like cheesecake, in a way).

    Congratulations on the book submission. Can’t wait to see it in print.

    And you do not have terrible taste in design – your photographs are wonderful and expressive!

  113. kimberly

    Congrats on the manuscript! I’ve been reading the blog for a while and am looking forward to the book. As an American student currently in London the Thanksgiving cheer and grams are much appreciated. Please do the gingersnaps, I’m still searching for the perfect recipe!

  114. I’m looking forward to getting a copy of your cookbook!
    This pumpkin and sour cream combo is just what I’m craving. Like the first poster, I normally start with fresh squash (kabocha in particular) and would try to interpret this accordingly. But my main weakness as a baker is that I have a hard time getting the texture of simmered or baked squash to come out right in a dessert (not to mention, they all have different textures to start with, so you have to figure it out separately for each variety). I would love any advice now, or in the future, on how to do that. Happy deadline relief!

  115. Susan

    Congrats on finishing the manuscript, finally. I am eagerly awaiting the book! I’ve missed your banter and more-than-once-a-week posting. I recall Novembers past that had you posting daily! I imagine those days seemed like nothin, now, compared to compiling original recipes for a cook book…and with a toddler, yet!

    I’m one of those who hold-backs on making pumpkin desserts before Thanksgiving. I want to look forward to the pumpkin pie and just can’t if I’ve had anything too creamy, pumpkin-y before the Big Day. I will make this, though, as soon as we’re beyond TG. I love your addition of the sour cream topping and have thought about adding it to a pumpkin pie. I recently made a brown sugar sweetened apple kuchen that used a very similar sour cream topping baked over the apples. It complemented the the butterscotchy-apple flavor so well that it’s not a stretch to know that it would be wonderful on pumpkin.

  116. jonquil

    congrats on delivering the manuscript :)
    define ‘normal’ & explain why anyone would want to be considered same.
    copyeditor = OCD that pays.

  117. Sarah

    I want to make this a new Thanksgiving dessert in my home. I am a lover of pumpkin pie but not the crust. I always leave it on the plate. This looks like something right up my ally. I can’t wait to try it

  118. Tim

    Deb, you are amazing. This is amazing. It reminds me of my days in high school when I experimented with splenda-skim-milk-(even one of them was all egg-whites)-crustless-pumpkin pies. Good thing I haven’t done that in a while!

  119. Kim in MD

    Congrats on your book and welcome back, Deb! This looks delicious- I am obsessed with pumpkin, too!

    The photo of Jacob is adorable as usual! I hope he is feeling better!

  120. I seriously can’t wait for that book! Would you hurry up already…
    Glad to have you back. I always look forward to new posts. This pumpkin perfection is going to thrill my 5 yo. We will have to give it a go this weekend.

  121. Kudos to you on the submission of the manuscript. And great for us you are scooping out delicious recipes for your readers once again! I used to make pumpkin pudding with my kindergarten classes, and plan to try your–I love crust but really, all the flavor of pumpkin pie is, well, in the pumpkin! Sounds yummy. A gingersnap recipe would be useful! :-)

  122. Finishing a book; not sure there is any better feeling than that (well, finishing exams and Phds come close); well done and enjoy that slice of peace before everything else crowds in soon enough…


  123. Yay for being finished with the bulk of the work! I can’t imagine how tiring the process of writing a cookbook is.

    The puddings look great. My favorite part of a cheesecake is the sour cream topping, so that’s what stood out to me the most. I think I’d rather have this over pie.

  124. Congratulations on finishing up that manuscript!! I don’t think these puddings are generic at all – in fact, I think they’re pretty refreshing amongst all the pies and tart recipes going around right now :) Definitely on my my must-try list.

  125. Mary Moss

    Oh Deb, that is so sweet to hear about your manuscript! I think it’s wonderful how you are taking your time to do it just the way you want it.
    Congratulations, it’s the major milestone of the project. I am so looking forward to gazing at all the choices you’ve made from art direction to the recipes.
    Also so glad to have you back!
    I miss you terribly when you don’t write for a week. How i have come to rely on you for inspiration and short lived entertainment….
    Pumpkin pudding bound!

  126. to echo what the 233 commenters ahead of me have said – congrats! i cannot wait to buy your cookbook. you have been a constant source of admiration and inspiration for me for years! i am sure the book will be just as amazing as the blog, kudos.

    i was looking for something to bake in these new staub ramekins i got as a wedding gift for dessert that wasnt a brulee or individual crumble – cha ching!!!!!! these look divine and not too sweet. awesome. thank you!

  127. Marcia

    “And, has thou slain the Jabberwock?
    Come to my arms, my beamish boy!
    O frabjous day! Callooh! Callay!’
    She chortled in her joy.”
    Congratulations on your victory over the manuscript!
    A toast with Pudding and gingersnaps for all!

  128. Jane

    I’m so excited! I’ve been waiting with baited breath for you to let us know that you’ve submitted your manuscript and are free! (to cook/bake more, of course). Although we’ve never met, of course, we’ve all come to know and love you, and have been rooting for you from our respective computer screens/kitchen counters.

    Congratulations on submitting! I can’t wait to have a copy of your book.

    As for these little puddings, I will be taking time away from my school books to bake these this weekend. I have been looking for a recipe like this for years, after having a pumpkin trifle my mother made 15-ish years ago. It was absolute heaven, and of course, she doesn’t recall the recipe or even having made it. I have a feeling that this will be a great replacement.

  129. Cindi

    I don’t think I’ve written a comment yet, but have been following your blog for about two years and just had to tell how much I love it. I check every other day to see if you’ve posted, even though I get an email when you do. I’m very excited about the book coming out next year and especially excited about you having more time to post your terrific recipes. I just wanted to say thank you. As a side note, your son is absolutely adorable and I don’t know what I look forward to more . . .your recipes or a snapship of Jacob.

  130. Molly

    Can’t wait for the cookbook to replace all the reams of printed-off recipes that I use over and over. Congratulations on finally getting free of the deadlines! And yes please, I’d love to have your gingersnap recipe. A person can’t have too many.

  131. Lisa

    Congrats on the book! CANNOT wait!!

    This recipe looks amazing, and I would love to make it as is, but I too have a dairy-sensitive someone at home. Do you have any thoughts about making things dairy-free? Substitutions, etc? Do you think it’s possible to make substitutions with soy creamers and soy milk?

  132. Lingmind

    When i read “497 pages containing 80,392 words,” what i really want to know is how many RECIPES is that?? And i applaud you for the 6 hours early; when i turned in my master’s thesis, it was literally 10 minutes before the graduate school office closed on the last possible day. And it was not nearly that long!

  133. Alldeb

    Congrats on the finished manuscript! I cannot wait to put this on my wish list for my husband or son to get for me next year! This pudding looks wonderful! And that two year old is as delicious as your recipe! How adorable is he????

  134. RzDrms

    can you ask them, please, why they’d want you to reshoot what works *wonderfully* on your blog?! and fyi, your grammar is just fine (i see no problems, and, believe me, i’d see problems!). lastly, i don’t really have a lastly…. except i’ve never heard nor read of such a drawn-out editing process. (haven’t they read your blog?!) (it rocks as is.)

    1. deb

      RzDrms — I want to reshoot some photos that didn’t work out great the first time. It happens! The book is 85 to 90% new recipes so the photos are being taken for the first time.

      Book tour — We’re definitely hoping for one. And signings!

      Yuval — Roast it until soft (I’d cut it into large sections or halves, so it dries a bit too) then puree the pulp. And thank you!

  135. Nicole

    Cannot WAIT for your book! And congratulations!

    So this week has been hell here- me sick, toddler sick, and meetings day and night. Literally, in meetings every night until 9:00 all week. But today! I finally had one hour and knew I *must* make this pudding that had been plaguing me since you posted pics of it on flickr. So I put it all together, and weird, it’s only in four little cups for me. I bake it and add the sour cream and take it out and rush out to yet another obligation (though, thankfully, NOT a meeting), and two hours later, I hit myself on the forehead because DUH. I totally forgot to add the milk, cream and eggs. Nice PUDDING, Nicole. But you know what? I just ate one and it’s still pretty good :) But I’ll make the real version tomorrow.

  136. lis

    i am equally as excited about making this pumpkin pudding and your manuscript…. that is, very excited! since i found your blog about 6 months ago i have a whole stash of bookmarked recipes, everyone ive made is delicious and i cant wait to get my hands on your cook book! AND, i just found out my breast fed son is allergic, atleast temporarily, to wheat. HUGE BUMMER, to say the least, as fresh bread and cookies are mainstays in my kitchen. but good for me to take a break. and what a break it is … off the wheat and onto custards, puddings, and cheesecake for the holidays :)

  137. neecie

    Congratulations Deb on sending in your manuscript! I’m looking forward to buying your book in 2012. I realize it’s way, way too early to ask, perhaps there will be book signings?

  138. Ellen

    Hi Deb! You’re one of my favorite blogs and I’m looking forward to your book. I wish you the very best and I’m sure the publisher will have to rush to reprint again and again.

  139. ElaineL

    Congratulations on finishing the manuscript.
    I had sworn off new cookbooks a while back due to space constraints and especially disappointments. A book with just a handful of recipes I would actually make is a waste of valuable NYC shelf space. But for YOUR book, space will be made!
    These pumpkin puddings are calling my name–think it would be okay in one big baking dish?

  140. Congrats, Deb! What a huge weight off your shoulders just in time for Thanksgiving!! This pudding looks amazing. I like that it features sour cream, the tanginess must pair so well with the pumpkin.

  141. Kate

    Made this last night and used the 1 quart gratin. It took a little of 1 hour to cook. I would suggest going with the process for the creamier, silkier pudding as I did the quick method and found it to be a little lumpy. Overall the flavors are very good and the sour cream topping really adds to it.

  142. Robyn

    I am so happy you finished your book! I can’t wait to see the finished product. I would love your gingersnap recipe. I usually use the Joy of Cooking recipe, but I am certain you would put that recipe to shame.

  143. JS


    I’m thinking of making this for my 9 month old, but I’d like to take out the sugar entirely and sub in a banana. I know you obviously can’t tell me for sure whether this will work or not, but I’m new to puddings–is this a Bad Idea? Anything else I can sub in?

  144. Mazal Tof on the manuscript! After it’ll make a best-seller (tfu tfu tfu), don’t forget to make sure it’ll get international and translated into Hebrew…

    Anyway, as pumpkin puree is not something on the shelf here, I don’t really have an option… how would you recommend to make it? First cook it in water then roast it? Maybe just roast it in the oven?

    Thanks and good luck!

  145. the magic baker

    i totally get it, deb. last saturday night i chaired a gala for our local children’s hospital. we had over 750 guests, made a ton of money for the hospital, and it was a huge success after taking almost a year to plan. what is the first thing i did when i woke up sunday morning? made your chocolate chip coffee cake and raspberry bars to take to the hospital staff that helped with the execution of the gala. there was nothing i would rather have been doing!

  146. Congratulations!
    I am sure it’s relieving to know that the book is done even though there is still work ahead. Now I have two books to look forward to: Luisa of the wednesday chef also has her book due in September but I am sure you knew that already.

  147. Harold

    Hi, I am making the silky smooth pumpkin pie for a group of friends, one of which can’t have gluten. Does the recipe make any extra filling? Would it be possible to use that filling to make one serving of this pudding?


  148. Roz

    @harold Speaking as a gluten intolerant person, I’m always struggling with mixed feelings when I’m dining at someone else’s house — I don’t want to be a bother, but I also want to not feel left out! If they can all eat nuts, try making a pecan or almond crust instead. 1.5 – 2 cups worth of ground nuts, 1/4 tsp salt, 1/4 cup melted butter, 2 – 4 tbsp brown sugar (I like my pie crust fairly sweet, while my Mom prefers it less so) — combine the whole thing in the food processor and give it a whirl until crumbly like wet sand. Don’t go overboard or you’ll wind up with nut butter! Follow Deb’s instructions for pressing out cookie crumb crust on the cappuccino cheesecake recipe. Should be pressed out in greased 9″ pie pan, then parbaked in a 350 oven for 10 – 12 minutes, let cool and fill / bake as usual after that. The parbaking will help the nut crust to not get mushy. That way everyone gets equal treatment, and no one’s asking why that other person got a unique dessert. It is a joy it is to be able to dine from the communal pot…er… pie pan!

  149. Piperspice


    This is precisely why I love you Deb. You make up words. I can imaging *exactly* the sound/form the pumpkin/sugar/salt/spice would make when heated in a pot.

    I’m off to get a leaf cookie cutter to use with the gingersnap I intend to garnish these with. :)

  150. Carol

    I have been making a crustless pumpkin pie for years and it is so much better than having that soggy crust underneath the yummy pumpkin custard. Will have to try this recipe – am especially intrigued by the sour cream topping!

  151. Sarah

    Congrats! I am picky about cookbooks but I really love your recipes and food style and I am now eagerly waiting to purchase the book!

    With regard to yogurt topping: I would try a full fat greek yogurt- I make lowcal cheesecakes with it and they come out very silky. One could also drain regular yogurt, but not too dry as that will poorly affect the texture when it bakes.

  152. Tahnthawan

    These are absolutely delicious!! I made some and ate one the night they came out of the oven, and one the next day at room temp. I actually liked them at room temperature better… So tasty.

  153. Daniela

    How would this pudding fare if I made it ahead of time and refrigerated it? I’d like to make it on Monday for our Thanksgiving meal on Thursday.
    Thank you for the consistently delightful recipes+banter and mazel tov on the book!

  154. Ann

    When I’m bored, I always either bake or go on a internet recipe crawl.Thanks for choosing to bake something for us when you could have had a lovely peaceful rest!

    We don’t have canned pumpkin in Australia, which I always thought was a good thing (until I saw this recipe) ;-)

  155. I, for one, could eat pumpking pie EVERY SINGLE DAY of the year. I mean really, all 365. Without even thinking anything of it. This pumpkin pudding looks delicious! Just absolutely mouth-watering. I want to stock pile a ton of cans to make this all year round. If no one else feels up to eating pumpkin in February, May or July, then FINE. More for me.

  156. Catherine

    These, by the way, are fantastic. I dropped the oven temp to 300 and baked these in a water bath (because I cannot help myself). I’d venture to guess this made them even creamier, as they were dreamily so for me. Also, I added plenty of Jack Daniel’s and more vanilla to the sour cream topping- highly recommended for the non-kiddie set.

  157. Sarah S.

    I am a hugh fan of Pumpkin pie but NOT a fan of the crust, so I always left it on the plate. I can’t wait to try this one for Thanksgiving its right up my ally. I am also anxiously awaiting the cook book. Your stuff has been such a big hit with my friends and family.

  158. MN Maya

    Phew – book done. A big CONGATULATIONS.
    I look forward to seeing if the book has a meat, chicken or fish section. Very curious. I am happy with veggies, salads, and baked goods, but there are some serious carnivores in my family.
    Welcome Back!

  159. Lindie

    Another good pumpkin recipe I tried last week was the one on Homesick Texan’s blog. The one with the roasted stuffed pumpkin. Very spicy and delicious. I plan on making a lot of pumpkin recipes this winter! I roast and puree my own little pie pumpkins. ;)

  160. These look so good! I made a pumpkin brulee recently in tiny pumpkins. I wonder if this would work in pumpkins as well? I love baked puddings, I have a favorite chocolate version I only make for my annual Christmas Open House. I may have to add this as a new addition. Time to go buy more tiny ramekins…..

  161. Collette

    Hi Deb!!

    This pudding looks so delish and I would absolutely love to make this for my boyfriend because he loves pumpkin. But I would love to have some as well and I’m not to keen on the sour cream. Does the sour cream flavor still come through even after you put in sugar and vanilla? If so, do you have any substitutes in mind? :)

  162. first off, i’d like to say that i’ve been dreaming about these for a week now, and finally got round to making them tonight. i am slurping on leftover batter right now and things are lickin’ good so far (no canned pumpkins in israel so i just cooked some chunks of pumpkin for a homemade puree).

    second, i know it’s a little early, but is there any way to get a personally signed copy of the book? i will happily mail you a suitcase full of dollar bills and cookie dough, because i probably won’t make it to the book signings and i live on the other side of the world. pretty please with sprinkes?

  163. Adam

    Made these for a pre-Thanksgiving feast last Saturday (along with your bittersweet pear/chocolate cake, which was IN-CRED-IBLE!). I subbed goat milk for the milk, and goat milk kefir for the heavy cream. Maybe not the best choice, but they came out really delicious, if not a tad sour, which we like. The texture wasn’t so smooth and silky, but so what? And I kept the sour cream on top, keeping with the sour theme. Thanks, Deb!

  164. Stephanie

    Deb! Congrats on the book; I can hardly wait to get my hands on a copy! I had a whole Smitten Kitchen themed Sunday dinner at my house- We had the Homesick Texan carnitas and the Pumpkin Puddings- Everything was so good! For the carnitas I used 3lbs of pork shoulder and 3lbs of pork loin and it was the perfect texture and amount of fat for the crisping part of the recipe. Thanks for all of your wonderful recipes and photographs!

  165. AM

    Thank you so much. I made these and they were delicious, even though I was afraid of how the sour cream would taste, but it turned out to be a very nice addition. My husband who hates pumpkin and cinnamon, ate 6 spoons of it twice. He said the taste was ok at the beginning then got wired for him. But this is as close as I got him to eating pumpkin pie.

  166. HAHA! I am not a procrastinator but most of my friends in college were and I would be done with papers days before it was due. With that being said, if I were in your position, I don’t think I’d have finished until the last possible second. I’d just reread every word I’d written and nitpicked each sentence.

    On that note… CONGRATULATIONS!!!

  167. Okay – I’ve pulled this page up approximately 6000 times at work in the last couple of days and decided (multiple times) that this is one of the most delicious desserts I’ve ever seen. I am unabashedly OBSESSED with all things Thanksgiving/Fall-food related and can’t wait to make these for Thanksgiving tomorrow! (well, tonight, but will be swiftly devoured tomorrow).

    As a side note, if anyone is monitoring my computer they’re probably wondering why I don’t weigh a million pounds.

  168. Kelly

    Congratulations on the book! I am excited for you and looking forward to it. Question..if I don’t have oven proof ramekins…I do, but not enough…what else can I bake this in? Could I bake it in a shallow pyrex and scoop out for folks? Not as nice of presentation, I know.

    And, because of you, I pull out my scale and weigh when you post measurements and my first grader LOVES helping me b/c she using her new math skills..and learning fractions as we go along. Very fun.


  169. B.A.

    I thank you for introducing me to sweetened sour cream, but now I want to eat it like yogurt. That can’t possibly be good for a person.

  170. YUM! I made these today and made some substitutions because my family is on a special diet for food allergies. I used coconut milk in place of the whole milk and whole milk yogurt in place of the cream (milk and cream are difficult for us to digest). Then I used my homemade yogurt cream (cream cultured with a yogurt starter to make it more digestible) and whipped it up, placing it on top like whipping cream. These were delicious and we all really enjoyed eating them…thank you!

    I wrote out my substitutions here:

  171. YUM! I made these today and made some substitutions because my family is on a special diet for food allergies. I used coconut milk in place of the whole milk and whole milk yogurt in place of the cream (milk and cream are difficult for us to digest). Then I used my homemade yogurt cream (cream cultured with a yogurt starter to make it more digestible) and whipped it up, placing it on top like whipping cream. These were delicious and we all really enjoyed eating them…thank you!

    I wrote out my substitutions here:

  172. Erin

    Pudding in the oven now – was a totally last minute decision to make it. Smells great. Needs about 6 more minutes… I didn’t have small ramekins so they are in a big casserole and needed a bit more time to firm up. Thanks!

  173. Pamela

    I made this and it turned out fantastic! I was too chicken to try anything low fat in the pudding itself, but I did use low fat sour cream with no problems. Thanks for the recipe!

  174. kumalavula

    all the yummy pumpkin pie flavor, none of the crust that sometimes gets pushed to the edges of people’s plates. these were a hit! i also made some substitutions: vegan sour cream and soy creamer instead of cream. the flavors were divine.

  175. Helen

    Is there any way to substitute for the sugar? I have truvia (a stevia preparation) at home and this substitution would take out most of the carbs. I’m just not sure of how to cook with it.

  176. Rachel

    I really want to make this since I have a bunch of leftover pumpkin but I don’t have any pudding cups or ramekins. Anyone have any success using just a baking dish?

  177. jennybookworm

    I loved this recipe – I made the gingersnaps too, what a fantastic combination! Thought I would report that I replaced the sugar in both the pudding and the topping with maple syrup and was very happy with the results. Also, I have discovered that the cookies bake up very nicely from frozen balls of dough! Thank you so much for the inspiration – I’m new to your blog and really enjoying it…

  178. Andoriah

    I am not a fan of most things Pumpkin, but every so often something just looks so good I have to try it, and your recipe is one of those things. I’m doing a “Primal” lifestyle so I made some substitutions; palm sugar for regular sugar, and coconut milk for whole milk. I thought about substituting coconut cream for the heavy cream then decided it might be too much coconut, and since heavy cream is ok in the “Primal” diet I figured it’d be fine (though for those who have asked about doing the recipe dairy free, it’s an option). Finished product – YUM! And you’re right, the sour cream topping is the absolute right compliment to the pudding. Thank you for this recipe! I will be adding it to our annual traditional desserts from here on out.

  179. courtney

    so these were the pumpkin pie dessert for thanksgiving and they were AMAZING. perfect for my family since so many are gluten free, they had all of the wonderful pumpkin-y goodness of a pie, but none of the crust that i don’t ever eat anyway. delicious, as always. congrats on the book…i will buy it as soon as it’s available. :)

  180. Pangolin

    I just make the pumpkin pie filling on the side of the can, use 1/2 cup less sugar, add 1/2 cup tapioca flour and pour into a large (14 inch?) cast iron pan heated and brushed with butter. Cook as normal and you have pumpkin pudding that you can cut up and serve.

    The stovetop stuff looks really good too. I’m going to try it soon.

  181. I am eating ginger-molasses cookies and pumpkin ice cream right now…winning! Addicted! I was anti-tradition this turkey day and went for a similar pumpkin style dessert… but the roasted butternut squash was insanely delicious while the “pie pumpkins” that I wayyy overplanted this year, were totally weak in the flavor dept. So they were butternut puddings. with a lot of fresh ginger and homemade creme fraiche. Killer flavor combo, thanks!

  182. I thought I had commented about this already but I guess not in the holiday excitement…I made this as a pie for my Thanksgiving and it was absolutely delicious and got eaten up in no time. Thanks so much for the recipe! The gingersnap crust was delicious with it.

  183. I was the poster way up this list who first asked about using fresh squash. I am the baker, and my partner is the culinarian. When I asked HIM about this, he nonchalantly replied “to get that texture you just need to pass it through a tamis.” Of course, he’s right. I’m not sure why he doesn’t do this when he makes pumpkin pie, but I sure will from here on out. Pumpkin pudding, here I come!

  184. Mary

    Oh my. So very tasty! I used natural peanut butter, used half whole wheat pastry flour (also increased the flour a smidgen) and put only 1/2 c. sugar into the mixing bowl. I was going for something along the lines of a traditional peanut butter cookie so no chip were added. The indenting with the fork was very very light (which caused the cookies to separate just enough without falling apart). They were done in about 81/2 minutes in my ancient oven.

  185. Robin

    Could you post your suggested list of best kitchen tools again, please?
    I meant to copy last year, but time got the best of me.

    Thank you!

  186. Samantha

    Thank Deb for the clarification on the egg impact. I made them on Thursday and they were so delicious! I used Grade A Dark Amber Maple Syrup and the taste still came through. This looks like another one of your recipes to add to my recipe binder.

  187. tayuri

    Had to tinkle with baking temp/time a bit to get something that didn’t weep, but, after a few tries, it finally worked out. Amazing recipe, thank you for sharing it with us. I never thought of pairing sour cream with pumpkin, but you are right–it goes so well.

  188. Chloe

    I am attempting to make these for the first time. I’ve had the puddings in the oven for over an hour now, and they are still nowhere close to being set. They are still exactly in the same condition as when they went into the oven, just slightly warmer. The only thing I did differently is use extra-large eggs, since I had no large-sized eggs and couldn’t get any today, since it’s Christmas Day and everything is closed. I planned on serving these for dessert tonight, but I don’t think I’ll be able to now. This is the first time I’ve ever had a problem with a recipe from your blog.

  189. Chloe

    Well, crisis averted: In the end, I had to up the baking temperature to 400F, and bake them another 10 minutes after the hour they’d been in there, but that finally did the trick! Now they’re set and topped with sour cream. I can’t wait to dig in later tonight!

  190. I just made these! They were lovely — but if I were to do it again I’d add a pinch more salt and up all the spices. But that’s because I love things spiced very, very well. :)

  191. This is super yum. I just used 1 1/2 cups half and half. Also, I cut the sugar in the pumpkin mixture to 1/3 cup, then put 2 tablespoons in the topping– I wanted a less sweet base but then a punch of sugary cream on top. Worked wonderfully. I made the stovetop version :)

    I think I may prefer a whipped cream topping, for the contrast of light to dense, but this was certainly great.

  192. Sarah

    Just made these tonight using the food processor/ cook down method and they were great! We are watching our waistlines so I used all skim milk and while maybe not quite as luscious as the recipe they were very tasty. Thanks for sharing another great recipe.

  193. Marilla

    I had the afternoon off, and went in search of a pumpkin pudding recipe–needless to say, your cheery post and amazing recipe, have me ordering your book soon! Thanks so much!

  194. Angie

    Loved this recipe! Pumpkin pie without the crust. We did not have pudding dishes so used 4 oz jelly jars instead. We will definitely make this during the holidays.

  195. Phyllis

    Dear Deb ,
    I am a big fan of smitten kitchen and was so happy to stumble on it – what 4 years ago?? I was so sorry hto miss the NYC opening – just honestly was so busy cooking for everyone after Sandy (I’m in manhattan) that I must have missed the post about the reschedule of your book tour…:( ok onto this recipe- I made half a batch and felt like the custard was too heavy so the next batch I used an additional egg white and whipped the egg whites with a whisk- these were much lighter like a mousse!!! The topping was perfect ! My sister who is also a great cook and SK devotee said wow you tested and tweaked a SK recipe!!! She thinks you and I should be friends …I’m looking forward to cooking from your cookbook. Thanks for your great blog!

  196. Quick question: If I use Kabocha squash from my garden, do I need to cook it first somehow, before I add it to the other ingredients to make the pudding? I see that there is some cooking/baking involved, so I don’t want to cook it twice if that’s not how things work with using pumpkin puree.


    1. deb

      To make a homemade pumpkin puree, you’ll want to roast it (tons of directions for this if you Google), cool it and puree it. Then you can use it in place of the canned pumpkin puree.

  197. Ellen

    My family makes a pumpkin pudding for Thanksgiving every year — the recipe is similar — in a caramelized dish — no milk, just cream, and with a couple tablespoons of Courvoisier. I can’t eat pumpkin pie as a result. Just saw this and like the idea of making them smaller.

  198. Heather

    I love pumpkin and eat it all year! It’s been fall like temps on the east coast and my pumpkin cravings are outta control. So, although it’s August, I made these today. I halved the recipe and used 2% milk. At 35 minutes they needed 5 more so I put the topping on and put back in. Turned out great! Cannot wait to have another for breakfast!

  199. Heather

    I’m back. My 4 year old asked me to make this again. I had a couple cups of heavy cream left so I made the full recipe using all heavy cream. I baked in a 1.5 qt round casserole. It took 1 hr 10 mins then the additional 5 for the topping. Turned out great again!

  200. I noticed in the pictures that you used brown sugar but called for white in the recipe. Also, I used honey in the sour cream mixture. Worked great. I made this for football Saturday, and my friends LOVED it. Thanks for the recipe.

  201. deb

    Wow, good catch. I think I did that in one of the testing rounds and while it tasted good, the color of the pudding was kind of dingy brown. I didn’t find it needed brown sugar to taste good (it’s got the pumpkin and spices for that) so I skipped it in the end.

  202. Abby

    Speaking of things pumpkin, a fellow guest at this year’s Thanksgiving feast brought the most scrumptious pumpkin mousse pie. The contents are apparently whipped, producing a dreamily light and creamy result. I’m told that the inspiration was a pie by that name that the Two Little Red Hens bakery on the upper east side used to make (but discontinued, alas.) Any chance that you would consider reproducing and offering to your grateful readers??

  203. leigh ann

    Love this! I’ve actually been eating a slightly modified version for breakfast for weeks now. I skipped the sour cream topping (slightly too decadent for weekday breakfast for me) and I serve with granola instead of gingersnaps.

  204. Allison

    Made this over the weekend for a family “Thanksgiving in March” meal when I was too lazy to make a piecrust. I baked it in a large dish (just took a couple of extra minutes) and served it with the sour cream stabilized whipped cream from the strawberries and cream recipe (but made with white sugar instead of brown). So wonderful! I may never make another regular pumpkin pie again.

  205. Catherine

    I’m not sure what’s going on with my FF and IE browsers, but they show “Preheat oven to 350&#176F.” Is it 350? I definitely want to give this recipe a try. While I love pumpkin pie, I’ve always thought it would be better as a custard sort of thing. And gingersnap? Brilliant!

  206. mary bowman

    I love all your divine recipes, adaptations and ideas. Even better, I adore the fact that your commenters are unanimously civil, pleasant and respectful. Maybe you’re tossing out the troll vitriol, but even if that’s the case, it is SO magnificently refreshing to peruse a hate-free site. Thank you! And now I need to make this pudding!

    1. deb

      mary — I feel pretty lucky, but people are about 99.99% nice here. It’s very rare that I toss out a comment so rude that it would just be a distraction to the conversation. (Thank you.)

  207. Jennifer

    Fabulous! My house smells wonderful, and it is so wonderful to try a new and different pumpkin recipe. I have never used sour cream as a sweet ingredient before, so that’s a plus for me as well. Really delicious! Thank you!

  208. kim

    I used cushaw squash and brown sugar. It was delicious! I was only able to get 5 5 oz. ramekins though. Since I didn’t have any sour cream, I used whipped cream. Will definitely make again.

    1. deb

      saphire — I recently did a “what’s in my cabinets” video with Slate and began getting all these creepy emails and Tweets along the lines of “oooh, I want to see what’s in HER cabinets, heh heh,” etc. and asked my husband, a little embarrassed, if cabinets meant something else sometimes? He said, “anyone can make anything sound dirty” and I kind of put that in this category. Unless it’s most peoples first association with the word. (I mean, is it? I certainly hadn’t heard of this before. I might be getting old and dotty, though.)

  209. saphire

    Deb – I’m a baby boomer and not familiar with many words used nowadays which is why I google them so I won’t end up embarrassing myself. Obviously you should do what works for you. Please feel free to delete my comments – it was really meant for you personally and I don’t want to encourage others toward a different meaning.

    My family has bought multiple copies of your book for ourselves and for friends. Your site is our very first choice when we are looking for a recipe -even before our well used Ottolenghi books. Thank you for the joy and laughter you bring with every recipe. Our world needs more of this!

  210. EB

    Just want you to know I make this repeatedly every single winter starting on thanksgiving, baked up in a single dish. I make it for myself and I eat it myself. (Not all at once.) Sometimes my boyfriend gets some, and sometimes I lighten up the recipe a bit or use coconut milk instead of milk/cream or something but the one thing that never changes is that I love it and it feels like my own personal special winter indulgence. Thank you lovely deb

  211. Jeannette

    Why bake the sour cream topping? Does it give it a different texture? I love sweetened sour cream topping but the idea of baking it makes me nervous.

  212. Jen

    Hi Deb!

    Quick question – I don’t actually have enough mini ramekins for this, but would it be ok if I baked it in a 9-inch round pan? Should I line it so that it doesn’t get any of that metallic taste?

    Thank you so, so much! Cheers, Jen

  213. Karen

    I had a seven year deadline for my PhD. I’m proud to say I turned it in 24 hours before the deadline. At that time 24 hour delivery from Idaho took 36 hours or I’d have sent it later…. I can’t wait for your new book!

  214. Jennie

    Just made this, seemed a perfect choice with our first snow day here in Scotland yesterday. I didn’t have ramekins so used a pie dish, cooked it for slightly longer (maybe 10 minutes) and given I only had small eggs threw an extra in for good measure. Out of sheer convenience at what I had to hand in a post dinner ‘I need something sweet now moment’, I used ready-mixed pumpkin pie spice mix (instead of the individual spices) and vanilla pod seeds rather than essence. It baked up perfectly, smells divine, and I am now wishing it to cool down quickly so I can EAT! Thanks for the recipe.

  215. We somehow ended up with too much pumpkin pie filling (probably bc we used your tip from other recipes to beat eggs for a long time to make it light and fluffy – maybe that is only for cakes!) and I came to your site to find a solution – this was perfect!

  216. Waffler

    I made this recipe for an informal buffet party and used jelly glasses filled halfway since I didn’t have enough ramekins. So, smaller portions and slightly less cooking time. They were gobbled up! I made a second batch substituting coconut milk for some dairy-free friends , and while this would not be my preference, they were also very good.

  217. Jane

    Made these using leftover sweet potatoes from Thanksgiving. Those were sliced, roasted and tossed with brown butter, sage and maple syrup. Puréed them up and added the rest of the ingredients. Needed a little more milk to get the right texture but they came out very well. Thanks for a great idea.

  218. Jennifer Roe

    I looked at 8 zillion pumpkin recipes for Thanksgiving this year and here’s why I opted for these:
    1) SK’s puddings/custards have served me well – they’re so creamy and very easy. Shout out to her vanilla pudding with roasted blueberries.

    2) They’re portion controlled. I’m all for indulging but my kids will head back to college, leaving us with a house full of food. I’m to pace myself as the Season of Eating begins and individual puddings are a nice way to limit the sweets at our house.

    The smell of the spiced pumpkin cooking was DElightful! (I scooped out a spoonful of that dark, dense, spicy pumpkin to stir into oatmeal). I skipped the food processor, opting to use my immersion blender directly in the pan. I scaled all of the ingredients back some (it’s a forgiving recipe) and cut it in half +a smidge for 4 servings. Used half and half for cream because that’s what I had. SOSO good!

    This recipe is a winner!!! Happy Thanksgiving!

  219. Joy in DC

    This is a nice quick dessert when you don’t want to mess with a crust! I made this in an 8×8 LeCruset baking dish, and I believe it took 50min in the oven. Using small cups or ramekins certainly is prettier, but I was trying to be quick and simple. Also, I used 1 cup of heavy cream and 1/2 cup of 2% milk as that is what I had (I used more cream to compensate for only 2% milk). I skipped the sour cream topping (I didn’t have any!) and served with some fresh whipped cream on the side.

  220. LouiseL

    Delicious and will make again! I made these following the extra step, which was no bother at all. I baked the puddings (I got 7 generous ramekins worth) for 30 minutes and was glad I pulled them then (I do have an oven thermometer and use it, but things still seem to cook a bit faster). Next time I will not put the puddings back in after adding the topping; I didn’t care for the firm texture of the topping. And the only change I made was to halve the ground cloves and substitute an equal amount of ground cardamom, and then add 1/8 tsp of ground cardamom to the sour cream topping. I gave three puddings to a neighbor who said her family inhaled them, even the finicky teenager! AND no bain-marie needed, which was nice.

  221. Mary

    Just made this for my son that was craving pumpkin pie. He never eats the crust of traditional pies, so this recipe was perfect. It was delicious and pretty easy. Thank you!

  222. Sharon Edelson Eubanks

    I am really not a fan of cloves (something left over from virtually every other college student in 1970s smoking them in enclosed spaces). May I remove the cloves from the recipe entirely or sub something else without negatively affecting the pudding’s flavor?

  223. Sharon

    This is fine to bake without the topping, yes? Thanksgiving is just 4 of us this year, and I’m the only pumpkin fan. This looks perfect for my own private pumpkin fix.

  224. Cathy Dellinger

    Oh Deb, once again I’m all worked up over another one of your recipes. Given the state of affairs promoting this year’s pared down Thanksgiving, this dessert if beyond perfect. Might have to do it with molasses cookies that I’ve baking for years, prep and freeze most of the dough for holiday cookies, baking a taste to go with this. On to the question…can these be frozen? Just the two of us here, but really don’t want to cut back the recipe. 🤞🏻🤞🏻

  225. Andrea S

    These were easy, quick, and good. I felt like it was a bit healthier without a crust or crumble, although I like those parts of pies so I missed their texture here. I didn’t have any gingersnaps (currently quarantined due to covid contact), and maybe a ginger dunker would have put this into the outstanding category.

  226. Irene+Nicola

    OMG. I just made a pumpkin pie today so I have all the ingredients. I will make this in the morning and report back. It sounds amazing.

  227. M Walsh

    I made these the long way. I thought the flavor and consistency were ok. I’m not a person who likes super sweet desserts, but especially with the sour cream topping, this was not even sweet enough for me.

  228. Irene+Nicola

    I made this! My husband was sooooo happy. I followed the recipe exactly. But perhaps my containers were different. I filled seven mini porcelain pie containers.
    I baked them for only 20 minutes. Then the additional 5 minutes with the sour cream topping. They came out perfect.
    Thank you for the recipe. I am always willing to try something new.

  229. Alexis

    Has anyone made this in one pan? I was thinking in my souffle dish? I’d like to serve for Thanksgiving, and have found that making dessert in one dish doesn’t make some people feel like they have to eat the whole thing after an enormous dinner. Thanks in advance!

    1. Diane

      I found this pumpkin pudding recipe recently when looking for a gingersnap cookie recipe. I ended up making both and used the cookies to scoop the pudding out of the ramekins. DELISH!! To your question though, Alexis: Yes, I have made the pudding in a larger pan, in addition to the ramekins. I made it with a gingersnap crust in a pie pan, as well as a gingersnap crust in a springform pan. I cut the temperature back to 325 F about halfway through because I wanted to make sure that it would set, but I am not certain it was necessary. A soufflé pan should be fine. As Deb wrote, the pudding will “jiggle” when it is done, but you should not see sliding/folding/ shifting of the center when you shake the pan. It will firm up as it cools.
      -For the topping, I used Fage nonfat yoghurt thinned with half and half instead of sour cream to cut back on the fat. Thought it worked well.
      -I have also served the pudding without the baked on topping, but a bowl of vanilla yoghurt cut with plain yogurt to spoon over the pudding. Folks liked that as well.
      -I have made this 3x in the past 3 weeks with a dozen willing guinea pigs to try out my experimental versions prior to the holidays. One friend had a ramekin of pudding with the baked topping and said “it is the best pumpkin pie I have ever had”. Everyone appreciates that it is not overly sweet and really smooth, and like Deb, really enjoy the gingersnap flavor with the pudding.
      My thanks to Deb for a new tradition to the household.
      Happy Holidays!

  230. Made this tonight – the day before Thanksgiving!

    Gonna roll out some of the leftover dough from the Extra Flaky Pie Dough recipe from March 2019. That stuff is virtually indestructible!! I’ll combine it with sugar, cinnamon, and some ginger.

    Bake that up, serve it with this delight of an easy pumpkin dessert, and it will be a great second option with the apple pie!

  231. Cathy Dellinger

    Silly me posting a question on whether or not they can be frozen. Made them last night, the longer version. Totally awesome to say the least. The two of us will take care of this in total today, latest tomorrow. Total keeper! Thanks Deb!!

  232. Allie

    These are hands-down one of the best SK desserts I’ve ever made – and that’s saying something! I found the recipe to be very forgiving to adjustments (I made with 1c cream instead of 1c milk + .5c cream). I also made with half puree of honeynut squash/half pumpkin puree, so I think that upped the sweetness that others may have found lacking.

  233. Lisa

    I am a big fan of yours. I have your cookbooks and cook from your online recipes all the time. I like to print them out. I’m really sad that I no longer see a print icon. I would prefer not to download the app and sign up for anything. Can you please change this back?

    1. deb

      I’m sorry — it sounds like something has changed but I’m not seeing it. Can you tell me what browser you’re using? Is it just an ad blocking where it usually was?

      1. Lisa Rucinski

        I’m using Firefox. There used to be a print icon with the other icons. Now the only way I can print is by adding the extension.

  234. JP

    I made this yesterday afternoon and used the longer method. Made it just like you suggested except I only had 6 pudding cups and so mine each had a bit more pudding in them so took about 10 minutes longer to bake. I cut down the amount of topping to 3/4 cup sour cream, etc. and it turned out really well. We each ate one last night, not chilled but tonight we will try them chilled. Such a nice way to enjoy the flavors of pumpkin pie without having to make a crust! Thank you, Deb and Happy Thanksgiving!

  235. Cindy Dutton

    Hi Deb,

    I’m confused by the picture showing all the ingredients being in the food processor. The directions just have the pumpkin, sugar, salt and spices being processed. Am I missing something?

  236. Hi Deb,
    I was craving pumpkin pie and came across your recipe for pumpkin sour cream puddings. So glad that I did! I just tossed everything into a bowl and whisked the mixture quite well. I poured the pudding into 9 small glass yogurt jars that I have and baked them 30 minutes , then topped with the sweetened sour cream and baked another 5 minutes .I know you are supposed to cool them at room temperature and then chill but I couldn’t wait and ate one while it was still quite warm. Fantastic! Can’t wait to have another one when it has chilled down later. Thanks for a wonderful recipe…….

  237. Emily

    Hi Deb! Do leftovers (should they exist) keep well in the fridge for a day or too or do you think the topping will get weepy? Or, alternatively, do you think halving this recipe would adversely effect the outcome? I come from a family of 3 and I wouldn’t want to see any extra puddings go to waste if they’re best consumed the same day.