Pumpkin-Bourbon Pudding

This fancy baked pudding dessert is special enough for company. Serve it in individual dishes or in a family-size casserole.

Pumpkin-Bourbon Pudding Enlarge Image
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25 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
25 mins
Cool:
1 hr
Bake:
30 mins 375°F
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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

  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

Nutrition Facts

(Pumpkin-Bourbon Pudding)
    Per serving:
  • 169 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 1 g monounsatured fat),
  • 35 mg chol.,
  • 58 mg sodium,
  • 30 g carb.,
  • 2 g fiber,
  • 21 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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