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Sep 20, 2018

Pumpkin Pudding with Sour Cream Vanilla Topping

These Pumpkin Puddings with Sour Cream Vanilla Topping are like little individual crustless pumpkin pies. These puddings are baked in little individual custard cups or ramekins, and then topped with the sweetened sour cream topping and baked for five minutes more.

This post is sponsored in conjunction with PumpkinWeek. I received product from sponsor companies. All opinions are mine alone. 

Pumpkin Pudding

These pumpkin puddings are creamy and silky. To get a thicker and even creamier pudding, you cook the pumpkin puree with the sugar and spices until some of the water in the pumpkin has evaporated. This concentrates the pumpkin flavor.

These pumpkin puddings are a great make-ahead dessert. Just chill them in the refrigerator before serving. These were easy to make, tasty, and I loved breaking out the old fashioned custard cups. You can also use ramekins or any other oven proof individually-sized dishes.

Pumpkin week logo

Welcome back to Pumpkin Week, where you will find dozens of recipes, both sweet and savory, that include pumpkin! You also have a chance to win one of three fabulous prize packages from our sponsors.

How do I win?

I was able to use all of our sponsors' products in this recipe, including Dixie Crystals sugar (shout out to them for including an Instant Pot in their prize package!), Cabot Creamery sour cream, and Eggland's Best eggs. Many thanks to our sponsors for providing such nice gift packages for the give-away. 

After the recipe, be sure to check out the rest of the #PumpkinWeek recipes.

Pudding, pumpkin, dessert
Yield: 7 to 8 servings

Pumpkin Pudding with Sour Cream Vanilla Topping


Pumpkin Pudding
  • 415 grams (about 1 3/4 cups) canned pumpkin puree
  • 100 grams (1/2 cup) granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 large eggs, whisked together
Sour Cream Topping
  • 1 cup sour cream
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon vanilla extract


Heat the oven to 350 degrees F.
  1. Combine the pumpkin, sugar, spices, and salt in a food processor and mix for 30 seconds. Transfer the mixture to a saucepan and cook over medium high heat until it is simmering. Reduce the heat to medium and cook for 5 minutes, stirring regularly. Reduce the heat a bit more, and whisk in the milk and cream. Transfer the mixture to a heat proof bowl or large measuring cup, and cool slightly. Slowly whisk in the eggs. 
  2. Divide the mixture among 7 to 8 heatproof custard cups and place them on a baking sheet. Bake the puddings for 35 to 40 minutes, until a knife comes out clean. 
  3. While baking, mix together the sour cream, sugar, and vanilla. 
  4. When the puddings are done, remove them from the oven, leaving the oven on. divide the topping among the ramekins, spreading it quickly with the back of a spoon. Return the baking sheet with the puddings back into the oven for 5 minutes. 
  5. Cool completely on a wire rack at room temperature, and then refrigerate. 
Recipe slightly adapted from Smitten Kitchen

Here are today's #PumpkinWeek Recipes:


Pumpkin Hot Chocolate from Sweet Beginnings


Pumpkin Joes from A Day in the Life on the Farm
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Roasted Pumpkin Queso from Culinary Adventures with Camilla
Spicy Pumpkin Soup from Cindy's Recipes and Writings

Baked Goods & Desserts:

No Churn Pumpkin Pie Ice Cream from Daily Dish Recipes
Pumpkin Cake Roll with Cookie Butter Filling from Strawberry Blondie Kitchen
Pumpkin Cheddar Biscuits from A Kitchen Hoor's Adventures
Pumpkin Crumb Bread from The Nifty Foodie
Pumpkin Pudding with Sour Cream Vanilla Topping from Karen's Kitchen Stories
Pumpkin Whoopie Pie Recipe from April Golightly

Pumpkin Pudding with Sour Cream Vanilla Topping #pudding #pumpkin

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Would you like to comment?

  1. Pudding is such a comfort food to me. This version sounds lovely.

  2. It's that time of the year! Love these custards, and the topping makes them even more special...


    1. Thanks Sally. I'm looking forward to making some savory dishes with pumpkin too for a change.

  3. Love this! I looked high and low and the ONLY Cabot products I could get locally were cheese.

  4. What a fun, pumpkin treat! Our kids will love making and eating this!


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