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Bert's Bites Pumpkin Puddings

We are thankful for so many things over here at Bert's Bites, and this Thanksgiving wanted to share a favorite pumpkin recipe with you. Our Pumpkin Puddings with a sour cream topping and finished with the crunch of our favorite, Crunchy Almond Snack crumbs. I love adding these crumbs into pretty much every dessert in the autumn and winter, and it really perfects these puddings! Try the recipe below, it's like pumpkin pie, without the crust! 


Bert's Pumpkin Puddings
1 15-ounce can pumpkin puree
1/2 cup (100 grams) granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon 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 granulated sugar
1/4 teaspoon vanilla extract
1/4 cup Bert's Bites Crumbs

Preheat oven to 350°F.

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 bubbling and simmering in the pot, cook for another 5 minutes, stirring frequently. The mixture will thicken and get a bit darker. Reduce heat and whisk in milk and cream. Off the heat, slowly whisk in eggs.

Divide between about 7 ramekins or ovenproof 6-ounce pudding cups on a baking sheet. Bake for 35 to 40 minutes, until puddings barely jiggle when shimmied 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, remove from oven and spoon 2 tablespoons of sour cream mixture onto first pudding and use a small offset spatula to spread evenly and sprinkle Bert's Bites Crumbs over the top, as generously as you wish. 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.
Serves 6-8 



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