INGREDIENTS

INSTRUCTIONS

WHISKEY SAUCE
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.
Posted to MM-Recipes Digest V4 #305 by BobbieB1@aol.com on Nov 24, 1997

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