Heat bourbon or orange juice and vanilla in a small saucepan just until hot (do not boil). Add the raisins; set aside to cool.
Preheat oven to 375 degrees F. Lightly coat a 10-inch quiche dish with cooking oil; set aside.
Combine pumpkin, milk, egg white, egg, 1 cup brown sugar, 1 teaspoon cinnamon, the ginger, and nutmeg. Stir in raisins and any liquid that is left in the saucepan. Pour pumpkin mixture into prepared dish.
Stir together oats, 3 tablespoons brown sugar, pecans or peanuts, and 1/4 teaspoon ground cinnamon. Stir in 2 teaspoons melted butter or margarine. Sprinkle over pumpkin mixture.
Bake in preheated oven for 35 to 40 minutes or until a knife inserted near the edge comes out clean and top is golden. Remove to wire rack, and cool for 30 minutes before serving. Garnish with fat-free or reduced-fat sour cream, pomegranate seeds, and nutmeg, if desired. Makes 10 servings.