baked pumpkin rice pudding
(1 RATING)
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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Ingredients
- 4 cups milk
- 1 - 15oz can pumpkin
- 1 cup brown minute rice, uncooked
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 - eggs
- 1 teaspoon vanilla
How To Make baked pumpkin rice pudding
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Step 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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Step 2Reduce heat to low and simmer for about 5 mins. stirring occasionally. Remove pan from heat.
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Step 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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Step 4Pour into a greased 2 quart casserole dish. Bake at 375 for 45-50 mins. or until pudding is set.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Puddings
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