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

Source: Midwest Living

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Recipe Summary

prep:
25 mins
cool:
1 hr
bake:
30 mins
total:
1 hr 55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan heat bourbon or orange juice and vanilla just until hot (do not boil). Add raisins; set aside to cool.

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  • 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

169 calories; fat 4g; cholesterol 35mg; saturated fat 2g; carbohydrates 30g; mono fat 1g; insoluble fiber 2g; sugars 21g; protein 4g; vitamin a 115.2IU; vitamin c 3mg; riboflavin 0.2mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 58mg; potassium 299mg; calcium 90.9mg; iron 1.4mg.
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