Pumpkin Pudding with Whiskey Sauce
Source: Cooking Light, October 1994, page 95
 

Instructions:
8 ounces crushed pineapple -- (1 can) un-drained
1/2 cup golden raisins
1/2 cup firmly packed brown sugar
2 tablespoons chilled stick margarine, cut into pieces
2 eggs
1 egg white
1 cup canned pumpkin
1 cup all-purpose flour
1/2 cup soft fresh breadcrumbs
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup chopped pecans
 

Whiskey Sauce Ingredients:
1/2 cup apple juice
1/4 cup firmly packed brown sugar
1/4 cup bourbon whiskey
2 tablespoons margarine
1/8 teaspoon ground cinnamon
2/3 cup water
2 1/2 teaspoons cornstarch

 

Instructions:
Drain pineapple, reserving 1/4 cup pineapple liquid; set pineapple aside. Combine pineapple liquid and raisins in a small glass bowl; microwave at high 1 minute and 15 seconds or until raisins are plump, and set aside. Place sugar and next 3 ingredients in food processor; process 1 minute or until well blended.
Add pumpkin; process until smooth. Add flour and next 6 ingredients; pulse 7 times or until ingredients are blended. Add pineapple and pecans; pulse 4 times. Add plumped raisin mixture, and pulse 2 times. Spoon into a 6-cup steamed-pudding mold coated with cooking spray, and cover tightly with lid or aluminum foil. Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold.
Cover and steam over medium-low heat 1-1/2 hours or until a wooden pick inserted in center comes out almost clean, adding additional water as needed. Let cool on a wire rack 10 minutes. Invert mold onto a serving platter; slice and serve warm. Top each slice with about 2-1/2 tablespoons Whiskey Sauce.

Whiskey Sauce Instructions:

apple juice and next 4 ingredients in a small saucepan. Cook over medium heat, stirring frequently until sugar dissolves. Combine the water and cornstarch; stir well, and add to apple juice mixture. Bring to a boil, and cook for 1 minute, stirring constantly.

Yield: 1-1/2 cups
NOTES : If you don't have a steamed-pudding mold, try a ring mold covered with foil.