Pumpkin Pudding with Whiskey Sauce
You will need a
Steam Pudding Mold 
or a ring mold for
this recipe.
1 8oz. can crushed pineapple,
undrained
1/2 cup golden raisins
1/2 cup brown sugar, packed
2 tbsp. butter, chilled, cut into small pieces
2 eggs
1 egg white
1 cup mashed, cooked pumpkin
1 cup flour
1/2 cup soft, fresh breadcrumbs
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 cup chopped pecans
Vegetable cooking spray
Whiskey Sauce (recipe to follow)
Drain pineapple, reserving 1/4 cup
pineapple liquid. Set pineapple aside. Combine
pineapple liquid and raisins in a small glass bowl, microwave on high for 1
minute
and 15 seconds, or until raisins are plumped. Set aside.
Place sugar and next 3 ingredients
in food processor and process 1 minute or until
well blended. Add pumpkin and process until smooth. Add flour and
the next 6 ingredients,
pulse 7 times or until ingredients are blended. Add pineapple and pecans,
pulse 4 times.
Spoon into steamed pudding mold coated with cooking spray. Cover tightly
with lid
or aluminum foil.
Place mold on rack in a stockpot.
Add boiling water to halfway up the sides of the mold.
Cover and steam over medium low heat 1 1/2 hours or until wooden pick inserted
in the
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 with Whiskey
sauce.
Whiskey Sauce
1/2 cup apple juice
1/4 cup brown sugar, firmly packed
1/4 cup bourbon (Maker's Mark is a good type)
2 tbsp. butter
1/8 tsp. ground cinnamon
2/3 cup water
2 1/2 tsp. cornstarch
Combine 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, add to the apple juice mixture.
Bring to
a boil and cook for one minute, stirring constantly. Serve Warm.
