I was scrolling through my postings a few nights ago and noticed that last year on Thanksgiving I posted a bunch of traditional dishes. With a smile, I thought back to the previous holiday I spent in warm Arizona, enjoying the dry heat, spectacular sunsets, and beautiful cacti of my dad’s hometown and my grandmother’s home. This year, my grandmother flew up to New York City and we celebrated my first New York Thanksgiving. We planned on walking downtown at night to watch the inflating of the Macy’s Thanksgiving Day Parade balloons. From what I’ve heard, locals crowd the area and hang out all afternoon/evening. This is preferred over infiltrating the crowded parade madness on Thanksgiving Day.
Unfortunately, due to a history essay due online at 11pm, I had to stay home on Thanksgiving Eve and learn about the 4th Amendment’s implication in vehicular searches (btw I love constitutional law and would highly reccomend). However, when I finished the essay, my brother and I (he’s in college and also had homework), were able to spend the night making this unique and delicious Thanksgiving pudding. My mom found the recipe on the Smitten Kitchen website, and I have been dying to make it since. My brother and I, since we were talking back and forth incessantly (as always), took FOREVER to make this relatively simple pudding. Since he’s away at school for the majority of the year, and we haven’t cooked together in months/possibly years, this night was incredibly special.
I’m not sure if it was bias because my brother and I made it together, but this pudding might have been the best dessert that I have ever made. We added extra spices, because we tend to like holiday flavors better when they are more ‘dimensional’. The sour cream topping may sound weird, but it was absolutely perfect. The sweet pudding and the sour cream complimented each other perfectly, making for a not-too-sweet and flavorful dessert. ENJOY!
1 3/4 cups pumpkin puree (homemake if possible!)
1/2 cup granulated sugar
1 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup whole milk
1/2 cup heavy cream
2 large eggs
SOUR CREAM TOPPING
1 cup sour cream
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
- Preheat the oven to 350 degrees F
- Combine the pumpkin, sugar, salt, and spices in a mixing bowl or a automatic mixer. Blend for 2 minutes until completely blended.
- Transfer to a large saucepan and heat to medium-high heat.
- Cook for around 6 minutes, stirring frequently. The mixture should thicken as it cooks.
- Reduce heat to medium heat and whisk in milk and cream. After around 30 seconds, turn off the heat.
- In a small bowl, whisk the eggs lightly. Whisk them into the saucepan off of the heat.
- Divide the mixture between around 6-7 ramekins or pudding cups. Bake in the preheated oven for 35-40 minutes. The puddings should be barely jiggle when shaken and a inserted knife should come out clean. DO NOT OVER BAKE.
- While they are baking, make the topping:
- Combine all of the ingredients in a small bowl with a whisk or spoon. No need to use mixer.
- Once the puddings are done leave the heat on and spoon around 2 tablespoon of the sour cream topping onto the top of one pudding. Quickly, the sour cream will melt fast, spread it evenly around the top of the pudding.
- Repeat with every pudding.
- When finished, put the puddings back into the heated oven for 5 minutes. Remove from oven and cool on counter until completely cool (around 90 minutes)
- After cooled, chill until ready to serve.
- We used an additional sour cream topping for the top of the pudding: Whip 1 cup of heavy whipping cream until thick. Stir in 1/2 additional cup of soup cream and 2 tablespoons sugar. Spoon onto the pudding and top with a sprinkle of cinnamon. (see pictures)