Recipe by CJAY
I found this recipe in a recent Cooking Club magazine. It was posted by Iva Mae Swinford of Lubbock, Texas. This is one of the desserts I'll be making for the holidays.
Top Review by Outta Here
Great dessert for fall. I have made pumpkin bread pudding, but don't remember having rice pudding with pumpkin. Spices were just right, and not too sweet. I left out the raisins (we don't like them), but will try it next time with dried cranberries. I cut the recipe in half with no problem. Made for Fall 2011 PAC game.
- 1 (15 ounce) can pumpkin puree
- 1 cup sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon clove
- 1 (12 ounce) can evaporated milk
- 2 eggs, beaten
- 2 cups medium grain rice, cooked
- 1⁄2 cup raisins
- 1⁄2 cup pecans, chopped
- 1 cup whipping cream 1 tblsp. sugar
- 1⁄4 cup pecans, chopped
Directions See How It's Made
- Heat oven to 350*. Whisk pumpkin, 1 cup sugar, cinnamon, ginger, salt and cloves in a large bowl. Stir in evaporated milk and eggs. Stir in 2 cups cooked rice, raisins and 1/2 cup pecans. Pour into 11 x 7-inch glass baking dish; place in shallow roasting or broiler pan. Add enough water to come about 1" up sides of baking dish. Bake 15 minutes; stir well. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 20 minutes. Meanwhile, beat cream and 1 Tblsp. sugar in medium bowl at medium-high speed until soft peaks form. Serve warm or cooled pudding with whipped cream; sprinkle with 1/4 cup chopped pecans. Store in refrigerator.