Yield: 10 Servings
|8 ounces||Unsweetened crushed pineapple, (1 can) undrained|
|½ cup||Golden raisins|
|½ cup||Firmly packed brown sugar|
|2 tablespoons||Chilled stick margarine|
|\N \N||Cut into small pieces|
|1 \N||Egg white|
|1 cup||Mashed cooked pumpkin|
|1 cup||All-purpose flour|
|½ cup||Soft fresh breadcrumbs|
|1 teaspoon||Baking powder|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Ground allspice|
|½ teaspoon||Ground nutmeg|
|¼ cup||Chopped pecans|
|\N \N||Vegetable cooking spray|
|\N \N||Whiskey Sauce|
|½ cup||Apple juice|
|¼ cup||Firmly packed brown sugar|
|¼ cup||Bourbon whiskey|
|⅛ teaspoon||Ground cinnamon|
Drain pineapple, reserving ¼ 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 1-½ 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 2-½ tablespoons Whiskey Sauce. Yield: 10 servings.
INSTRUCTIONS FOR WHISKEY SAUCE: 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, and add to apple juice mixture. Bring to a boil, and cook for 1 minute, stirring constantly.
Yield: 1-½ cups (serving size: about 2-½ tablespoons).
Serving Ideas : Serve sauce warm.
NOTES : If you don't have a steamed-pudding mold, try a ring mold covered with foil.