Pumpkin - Apricot Pudding

Yield: Makes 6 servings

Ingredients

3/4 cups dried apricots, chopped

1/4 cup dried currants

1/2 cup amaretto, warmed

1 can (15 oz.) solid pack pumpkin

3 large eggs, beaten

1 cup flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon each nutmeg, allspice and salt

1 teaspoon baking soda

2/3 cup brown sugar

5 tablespoons butter

Directions:

Preheat oven to 400 F. Combine apricots and currants in smallbowl. Pour warm amaretto into bowl and cover with plastic; let cool. Stir in pumpkin and eggs. Combine flour, cinnamon, nutmeg, allspice, salt, baking soda and brown sugar. Cut in butter. Stir in pumpkin mixture. Divide among six mini-Bundt pans. Cover with aluminum foil. Place on rack set inside roasting pan. Fill pan two-thirds full with warm water. Bake 1 1/2 hours.

Please note that some ingredients and brands may not be available in every store.