Pumpkin-Bourbon Pudding

Ingredients

2 tablespoons bourbon or 2 tablespoons orange juice plus 1 teaspoon

vanilla

1/4 cup golden raisins or dark raisins

Nonstick cooking spray

1 slightly beaten egg white

1 slightly beaten egg

1 15-ounce can pumpkin

1 5-ounce can (2/3 cup) evaporated milk

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

Directions

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 souffle dishes or custard cups or one 1-quart

casserole with nonstick cooking spray. Place souffle 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 souffle dishes or

custard cups, 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. Makes 8 servings