1 (7 ounce) package pumpkin puree
2 eggs, beaten
2 cups golden raisins
3/4 cup honey
1 tablespoon milk
1 tablespoon vegetable oil
2 cups miniature marshmallows
4 blueberries
4 orange slices
In a large bowl, cream together the white sugar and margarine, mixing until light and fluffy. Mix in the pumpkin and raisins. Stir until combined. Beat in the honey, milk, oil and marshmallows; blend all ingredients. Cover and refrigerate at least 3 hours before serving.
Cool and serve warm. Garnish with blueberries and orange slices.