baked pumpkin rice pudding
(1 rating)
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I forgot all about this recipe! I was looking through my things, looking for fall goodies to make and stumbled across this once again. It is so good, we think it's best served cold!
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(1 rating)
Ingredients For baked pumpkin rice pudding
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4 cmilk
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115oz can pumpkin
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1 cbrown minute rice, uncooked
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3/4 csugar
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1 tspcinnamon
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1/2 tspground ginger
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1/2 tspsalt
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1/4 tspground cloves
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2eggs
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1 tspvanilla
How To Make baked pumpkin rice pudding
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1Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves in a large sauce pan and bring to a boil. Stir constantly.
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2Reduce heat to low and simmer for about 5 mins. stirring occasionally. Remove pan from heat.
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3Beat eggs and vanilla in a large bowl. SLOWLY add pumpkin mixture, blending well after each addition. Make sure you add it slowly so you don't end up with scrambled eggs.
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4Pour into a greased 2 quart casserole dish. Bake at 375 for 45-50 mins. or until pudding is set.
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5Cool slightly if you're serving warm, we think it tastes better cold. Garnish with whip cream. Refrigerate left overs.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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