Pumpkin-Bourbon Pudding

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  • Makes: 10 servings
  • Prep: 20 mins
  • Cool: 30 mins
  • Bake: 40 mins 375°F

Pumpkin-Bourbon Pudding

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Directions

  1. Heat bourbon or orange juice and vanilla in a small saucepan just until hot (do not boil). Add the raisins; set aside to cool.
  2. Preheat oven to 375 degrees F. Lightly coat a 10-inch quiche dish with cooking oil; set aside.
  3. 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.
  4. 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.
  5. 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.
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Nutrition Facts (Pumpkin-Bourbon Pudding)

  • Per serving:
  • 190 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 50 mg sodium ,
  • 37 g carb. ,
  • 2 g fiber ,
  • 3 g pro.
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