Pumpkin Bourbon Pudding

What better way to spend a rainy day, than with some great food,friends and fun!Had a good time with my girlfriends yesterday.Our group is nicknamed
G-10(since there are ten of us) by the better half!It was our usual monthly potluck that we have been doing for quite sometime now.The theme was "Indian Appetizers".As you can guess there were mouth-watering dishes of all sorts.


I brought a Dessert item that I'm going to share.The flavor of the season being Pumpkin, I made a Pumpkin Bourbon Pudding.I know that doesn't tie in with the 'Theme", but when you have a dessert like this, who's complaining?Certainly not the G-10!I'm not going to take the credit for the recipe, since I got it from "Better Homes and Gardens" magazine.It figures in their list of Warm and Cozy Desserts for Autumn.


Its one of those decadent desserts that's not to be missed this season.Its very easy to make and pretty healthy as well.Its not loaded with butter or cream.The orange juice, brown sugar and raisins add the sweet element and the pumpkin pie spice adds the aromatic touch that fills the house with the festive feel of Thanksgiving!I used orange juice instead of Bourbon and with my obsession of serving warm with cold, I ended up serving it with a scoop of Vanilla Ice-cream.The G-10 gave their seal of approval, so I guess it was a pretty good combo.


So here is the recipe

Pumpkin Bourbon Pudding
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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
  
  
  
  

Process:
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.Enjoy!