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Yummy Pumpkin Rice Pudding
At a Glance
- Prep
- 30 minutes
- Cook
- 50 minutes
- Total
- 1 hr 15 min
- Servings
- 1.00 pudding, serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Yummy Pumpkin Rice Pudding brings together 1 (15 ounce) can pumpkin puree, 1 cup sugar, 1 teaspoon cinnamon in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 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
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Instructions
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.
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