Title: Pumpkin pudding with whiskey sauce
 Categories: Desserts
      Yield: 10 Servings
 
      8 oz Unsweetened crushed
           -pineapple, (1 can)
           -undrained
    1/2 c  Golden raisins
    1/2 c  Firmly packed brown sugar
      2 tb Chilled stick margarine
           Cut into small pieces
      2    Eggs
      1    Egg white
      1 c  Mashed cooked pumpkin
      1 c  All-purpose flour
    1/2 c  Soft fresh breadcrumbs
      1 ts Baking powder
      1 ts Ground cinnamon
    1/2 ts Ground allspice
    1/2 ts Ground nutmeg
    1/4 ts Salt
    1/4 c  Chopped pecans
           Vegetable cooking spray
           Whiskey Sauce

MMMMM-----------------------WHISKEY SAUCE----------------------------
    1/2 c  Apple juice
    1/4 c  Firmly packed brown sugar
    1/4 c  Bourbon whiskey
      2 tb Margarine
    1/8 ts Ground cinnamon
    2/3 c  Water
  2 1/2 ts Cornstarch
 
  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. 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: 1-1/2 cups (serving size: about 2-1/2 tablespoons).
  
  Serving Ideas : Serve sauce warm.
  
  NOTES : If you don't have a steamed-pudding mold, try a ring mold
  covered with foil.