Pumpkin Pudding

Source: Angela Lowry

250° oven, 13x9x2 dish

8 eggs

3 cups sugar

2 sticks margarine, room temperature

1 cup gluten and casein free cream

1 16 ounce can pumpkin or cooked pumpkin

1 cup golden raisins

1 cup chopped pecans

1/2 cup sweet rice flour

1 7 ounce package angel flake coconut

1 tsp cinnamon

1/2 tsp. salt

1/2 tsp nutmeg

1/2 tsp allspice

3 Tbsp. bourbon (optional)

Whipped topping, Hip Whip (optional)

Beat eggs by hand in mixing bowl. Beat in sugar, cream and pumpkin. In a separate bowl, combine raisins, pecans and flour. Stir raisin mixture into egg mixture. Stir in coconut, cinnamon, salt, nutmeg, allspice and bourbon. Pour into pan and bake until set, 1 1/2 to 2 hours. To serve, cut into squares and top with whipped topping.