Pumpkin Pudding Drinkin' a Bourbon

• 2 tablespoons Bourbon
• 14 cup raisins
• nonstick cooking spray
• 1 egg white, slightly beaten
• 1 egg, slightly beaten
• 1 (15 ounce) can pumpkin
• 23 cup evaporated milk
• 12 cup brown sugar, packed
• 1 teaspoon pumpkin pie spice
• 13 cup quick-cooking rolled oats
• 2 tablespoons brown sugar
• 2 teaspoons butter, melted

1. In a small saucepan heat bourbon just until hot (do not boil).
2. Add raisins; set aside to cool.
3. Lightly coat eight 6-ounce souffle dishes or custard cups with nonstick cooking spray.
4. Place souffle dishes or custard cups in a shallow baking pan for ease of handling; set aside.
5. In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, and the pumpkin pie spice.
6. Stir in raisins and any liquid that is left in the saucepan.
7. Spoon pumpkin mixture into prepared dish(es).
8. In a small bowl stir together rolled oats and the 2 tablespoons brown sugar.
9. Stir in melted butter.
10. Sprinkle over pumpkin mixture.
11. Bake in a 375 degree F. oven about 30 minutes for souffle dishes or custard cups, or until a knife inserted near the center(s) comes out clean.
12. Transfer to wire rack; cool for 1 hour before serving.

bourbon, raisins, nonstick cooking spray, egg, egg, pumpkin, milk, brown sugar, pumpkin pie spice, oats, brown sugar, butter

Taken from www.food.com/recipe/pumpkin-pudding-drinkin-a-bourbon-328897 (may not work)