Pumpkin-Bourbon Pudding


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This dessert is especially popular around Thanksgiving, Christmas, and New Year’s. And quite tasty too.

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  • 2 Tbs. bourbon or 2 Tbs. orange juice plus 1 tsp. vanilla
  • 1/4 C. golden raisins or dark raisins
  • Nonstick cooking spray
  • 1 slightly beaten egg white
  • 1 slightly beaten egg
  • 1 (15 oz.) can pumpkin
  • 1 (5 oz. can) evaporated milk, or 2/3 C.
  • 1/2 C. packed brown sugar
  • 1 tsp. pumpkin pie spice
  • 1/3 C. quick cooking rolled oats
  • 2 Tbs. brown sugar
  • 2 tsp. butter or margarine, melted

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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 oz. soufflé dishes, custard cups, or one 1-quart casserole with nonstick cooking spray. Place soufflé dishes or custard C. 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 C. brown sugar, and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Spoon pumpkin mixture into prepared dishes. In a small bowl stir together rolled oats and the 2 Tbs. brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture. Bake in a 375-degree oven about 30 minutes for soufflé dishes or custard C., 40 to 45 minutes for large dish, or until a knife inserted near the center(s) comes out clean. Transfer to wire rack; cool for 1 hour before serving.

Yield: 8 servings

Nutritional Info: Per serving: Calories: 169, Total Fat: 4 grams, Sat Fat: 2 grams, Cholesterol: 35 mg, Sodium: 58 mg, Carbohydrate: 30 grams, Sugars: 21 grams, Dietary Fiber: 2 grams, Protein: 4 grams Dietary Exchange: 2 (other) Carbohydrate, 1/2 Fat

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