Pumpkin-Bourbon Pudding



2 Tablespoons Bourbon Or 2 Tablespoons Orange Juice Plus 1 Teaspoon Vanilla

1/4 Cup Golden Raisins Or Dark Raisins

1 Slightly Beaten Egg White

1 Slightly Beaten Egg

1 Can Pumpkin (15-Ounce)

2/3 Cup Evaporated Milk (5-Ounce Can)

1/2 Cup Packed Brown Sugar

1 Teaspoon Pumpkin Pie Spice

1/3 Cup Quick-Cooking Rolled Oats

2 Tablespoons Brown Sugar

2  Teaspoons Butter Or Margarine, Melted


 In a small saucepan heat bourbon or orange juice and vanilla just until hot (do not boil). Add raisins; set aside to cool.

Lightly coat eight 6-ounce soufflé dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place soufflé dishes or custard cups in a shallow baking pan for ease of handling; set aside.

In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Spoon pumpkin mixture into prepared dish(es). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.

Bake in a 375 degree F. oven about 30 minutes for soufflé dishes or custard cups, 40 to 45 minutes for large dish, or until a knife inserted near the center comes out clean. Transfer to wire rack; cool for 1 hour before serving



8 servings


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