Pumpkin Bourbon Pudding

By Texaschef11

Ingredients

• 2 * 2 tablespoons bourbon or 2 tablespoons orange juice plus 1 teaspoon vanilla
• 1/4 * 1/4 cup golden raisins or dark raisins
• * Nonstick cooking spray
• 1 * 1 slightly beaten egg white
• 1 * 1 slightly beaten egg
• 1 * 1 15-ounce can pumpkin
• 1 * 1 5-ounce can (2/3 cup) evaporated milk
• 1/2 * 1/2 cup packed brown sugar
• 1 * 1 teaspoon pumpkin pie spice
• 1/3 * 1/3 cup quick-cooking rolled oats
• 2 * 2 tablespoons brown sugar
• 2 * 2 teaspoons butter or margarine, melted

Preparation

Step 1

n 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(s) comes out clean. Transfer to wire rack; cool for 1 hour before serving. Makes 8 servings
Nutrition Facts

* Calories169,
* Total Fat (g)4,
* Saturated Fat (g)2,
* Monounsaturated Fat (g)1,
* Cholesterol (mg)35,
* Sodium (mg)58,
* Carbohydrate (g)30,
* Total Sugar (g)21,
* Fiber (g)2,
* Protein (g)4,
* Vitamin C (DV%)5,
* Calcium (DV%)9,
* Iron (DV%)8,
* Other Carbohydrates (d.e.)2,
* Fat (d.e.).5,
* Percent Daily Values are based on a 2,000 calorie diet