Pumpkin-bourbon pudding

Prep: 25 minutes
Bake: 30 minutes
Cool: 1 hour

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
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 soufflé dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place soufflé 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 soufflé 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
Calories 169, Total Fat (g) 4, Saturated Fat (g) 2, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 35, Sodium (mg) 58, Carbohydrate (g) 30, Total Sugar (g) 21, Fiber (g) 2, Protein (g) 4, Vitamin A (DV%) 0, Vitamin C (DV%) 5, Calcium (DV%) 9, Iron (DV%) 8, Other Carbohydrates (d.e.) 2, Fat (d.e.) .5, Percent Daily Values are based on a 2,000 calorie diet