Can be prepared in 45 minutes or less.

　　Makes use of the microwave oven.

Ingredients

　　1/3 cup firmly packed light brown sugar

　　1/4 teaspoon cinnamon

　　a pinch of freshly grated nutmeg

　　1/2 cup heavy cream

　　1/2 cup milk

　　3/4 cup canned pumpkin purée

　　2 tablespoons raisins

　　1 large egg, beaten lightly

　　1/4 teaspoon vanilla

　　4 slices of cinnamon-raisin bread, cut into 1/2-inch cubes (about 2 1/2 cups) and toasted

　　In a bowl whisk together the brown sugar, the cinnamon, the nutmeg, the cream, the milk, the pumpkin purée, the raisins, the egg, the vanilla, and a pinch of salt until the mixture is smooth, stir in the bread cubes, and let the mixture stand for 5 minutes. Divide the mixture between 2 buttered 1-cup microwave-safe ramekins fitted with wax-paper collars extending 2 inches above the rim, microwave the puddings at high power (100%), switching positions once, for 15 to 17 minutes, or until a tester comes out clean, and let them stand for 3 minutes. Discard the paper collars and serve the puddings warm.