Raisin Pumpkin Custards

Preheat oven to 350°F and lightly coat four ramekins or custard cups with cooking spray.

Combine the golden raisins and orange juice in a small bowl and let sit for 5 minutes to plump the raisins.

Mix the pumpkin, evaporated milk, egg product, ⅓ cup brown sugar, vanilla, and pumpkin pie spice in a blender until completely smooth, about 1-2 minutes.

Stir the plumped raisins and orange juice into the pumpkin mixture until evenly distributed.

Divide the pumpkin custard mixture evenly among the four prepared ramekins, filling each about three-quarters full.

Combine the rolled oats, 2 tbsp brown sugar, and butter in a small bowl, mixing until the butter is evenly distributed and the mixture resembles coarse crumbs.

Sprinkle the oat topping evenly over each custard, pressing gently so it adheres.

Place the ramekins on a baking sheet and bake at 350°F for 30 minutes, until the custards are set but still slightly jiggly in the center and the topping is golden brown.

Remove from the oven and allow the custards to cool for 5-10 minutes before serving warm or at room temperature.