Pumpkin Pudding Drinkin' a Bourbon |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 14 |
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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 Ingredients:
2 tablespoons bourbon |
1/4 cup raisins |
nonstick cooking spray |
1 egg white, slightly beaten |
1 egg, slightly beaten |
1 (15 ounce) can pumpkin |
2/3 cup evaporated milk |
1/2 cup brown sugar, packed |
1 teaspoon pumpkin pie spice |
1/3 cup quick-cooking rolled oats |
2 tablespoons brown sugar |
2 teaspoons butter, melted |
Directions:
1. In a small saucepan heat bourbon just until hot (do not boil). Add raisins; set aside to cool.
2. Lightly coat eight 6-ounce soufflé dishes or custard cups with nonstick cooking spray. Place soufflé dishes or custard cups in a shallow baking pan for ease of handling; set aside.
3. 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).
4. In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.
5. Bake in a 375 degree F. oven about 30 minutes for soufflé dishes or custard cups, or until a knife inserted near the center(s) comes out clean. Transfer to wire rack; cool for 1 hour before serving.
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