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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Bourbon Pudding Recipe

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This recipe for Pumpkin Bourbon Pudding is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T bourbon or 2 T orange juice + 1 tsp vanilla
1/4 C golden raisins or dark raisins
Nonstick cooking spray
1 slightly beaten egg white
1 slightly beaten egg
1 15 oz. can pumpkin
1 5 oz. can (2/3 cup) evaporated milk
1/2 C packed brown sugar
1 tsp pumpkin pie spice
1/3 C quick-cooking rolled oats
2 T brown sugar
2 tsp butter or margarine, melted
Directions:
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.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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