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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
1. In a small saucepan heat bourbon or orange juice and vanilla just until hot (do not boil). Add raisins; set aside to cool.
2. 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.
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). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.
4. 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
- Servings Per Recipe 8,
- cal. (kcal) 169,
- Fat, total (g) 4,
- chol. (mg) 35,
- sat. fat (g) 2,
- carb. (g) 30,
- Monosaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 21,
- pro. (g) 4,
- vit. A (IU) 11516,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 58,
- Potassium (mg) 299,
- calcium (mg) 91,
- iron (mg) 1,
- Other Carb () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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