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    You are in: Home / Recipes / Baked Pumpkin Rice Pudding Recipe
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    Baked Pumpkin Rice Pudding

    Baked Pumpkin Rice Pudding. Photo by flower7

    1/2 Photos of Baked Pumpkin Rice Pudding

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Watkinslady30's Note:

    Simple and delicious comfort food. This came from a Kraft cookbook, Best Ever Holiday Recipe Collection. Beautiful cookbook and full of great recipes, lots of popular name brand recipes. This appears to be a recipe full of possibilities, as far as options go. Soy milk instead of regular milk, brown rice instead of white, Splenda instead of sugar, are some of the changes I am considering. I think adding some raisins would be good, too. I think this tastes best, chilled. My son is not a vegetable eater. This is one way to get a vegetable into him, along with some vitamin A.

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    Units: US | Metric


    1. 1
      Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves to a boil in a large saucepan.
    2. 2
      Stir mixture constantly.
    3. 3
      Reduce heat to low; simmer 5 minutes, stirring occasionally.
    4. 4
      Remove pan from heat.
    5. 5
      Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mixture, blending well after each addition. (This lowers the temperature of the mixture, you don't want to add it at once, because you might end up with scrambled eggs. Not very appetizing! Or just whisk some of the hot mixture into the eggs. Then pour all into the hot mixture.)
    6. 6
      Pour into greased 2 quart casserole.
    7. 7
      Bake at 375 F for 45 to 50 minutes or until pudding is set. Cool slightly.
    8. 8
      Serve warm or refrigerate until ready to serve.
    9. 9
      Garnish as desired. Dollop of whipped cream, dash of cinnamon, maybe.
    10. 10
      Put leftovers in the refrigerator.

    Ratings & Reviews:

    • on December 08, 2007


      What a great recipe! I substituted soy milk for regular milk and honey for the sugar (about 1/4 C plus a tablespoon) and it was just the right amount of sweet. I didn't have minute brown rice, so I boiled brown rice before adding it to the mixture and the texture came out perfectly. Yum!

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    • on October 03, 2007


      This was my first time ever eating rice pudding, and much to my suprise, I loved it! This is a very forgiving recipe. I had a little more than half a cup of canned pumpkin left in my refrigerator that I needed to use up, so I used it and cut all other ingredients down by 1/4 (I used one egg white in place of the 2 eggs). I used light vanilla soy milk, brown minute rice, splenda and nutmeg in place of the cloves. Made that way, this makes this a very healthy dish. I actually liked it better warm, but it was still good cold. Thanks for posting!

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    • on September 30, 2007


      This was very tasty. I was a bit concerned going in that 4 cups of milk was too much but it set up perfectly. It could have used a little more sugar for my taste but was otherwise good. I used skim milk. Thanks for the recipe! - Sep 29, 2007 UPDATE: Had to come back to add that I enjoyed this sooo much more after it sat for a night in the fridge. I usually like my rice pudding warm but this one I agree is better chilled. Thanks again!

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    Nutritional Facts for Baked Pumpkin Rice Pudding

    Serving Size: 1 (127 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 132.4
    Calories from Fat 30
    Total Fat 3.3 g
    Saturated Fat 1.8 g
    Cholesterol 39.9 mg
    Sodium 128.4 mg
    Total Carbohydrate 21.9 g
    Dietary Fiber 0.4 g
    Sugars 11.2 g
    Protein 4.0 g

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