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Baked Pumpkin and Sour Cream Puddings
http://smittenkitchen.com/blog/2011/11/baked-pumpkin-and-sour-crea...
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Photo © Deb Perelman
Ingredients
categorized
original
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
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
A 15-ounce can, 415 grams) pumpkin puree, unsweetened
(
1 3/4
cups
)
Ginger, ground
(
1/2
teaspoon
)
Cooking & Baking
Cinnamon, ground
(
1
teaspoon
)
Cloves, ground
(
1/4
teaspoon
)
Granulated sugar
(
9/16
cup
)
Table salt
(
1/2
teaspoon
)
Vanilla extract
(
1/4
teaspoon
)
Dairy
Heavy cream
(
1/2
cup
)
Sour cream
(
1
cup
)
Whole milk
(
1
cup
)
Refrigerated
Eggs, large
(
2
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
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Social Stats
96.8
Rating
1-100
160
Tweets
1,797
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Shares
11,078
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Views
2,169
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Recipe Stats
Published November 16, 2011 (1 year ago).
421 people saved this recipe.
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