Creamy Pumpkin Rice Pudding

Baking means less hands-on time for this creamy pudding. Make up to 24 hours ahead, and prepare the topper just before serving. I found this recipe in Better Homes and Gardens magazine. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 2⁄3 cup water
• 1⁄3 cup  uncooked long grain rice
• 3  eggs, lightly beaten
• 1  cup milk
• 2⁄3 cup pumpkin puree or 2⁄3 cup canned pumpkin
• 1⁄3 cup  packed brown sugar
• 1  teaspoon pumpkin pie spice
• 1  teaspoon vanilla
• 1⁄4 teaspoon salt
• 3⁄4 cup dried cranberries or 3⁄4 cup raisins
• 1  medium red apples (both apple and pear can be used together, 1 cup) or 1  medium  green pear, cored and sliced (both apple and pear can be used together, 1 cup)
• 1⁄2 cup  coarsely chopped walnuts, toasted
• 2  tablespoons honey

Directions

1. Preheat oven to 325. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.
2. In medium bowl combine eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1 1/2-quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.
3. Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.
4. Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey, and cranberries. Spoon over pudding. Serve warm.
5. To store, cover and refrigerate up to 24 hours.