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!
(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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