Prep 15 mins
Cook 1 hr
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.
- 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
- 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.
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.