baked pumpkin and sour cream puddings

INGREDIENTS

• 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