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Pumpkin Rice Pudding




Source of Recipe


Kraft






Recipe Introduction


This unique pudding tastes just like pumpkin pie without a crust. Dress up each serving with slices of kumquats, orange peel twists or a dollop of whipped cream.





List of Ingredients



• 4 cups milk
  
• 1 can (16 oz) pumpkin
  
• 1 cup minute rice, uncooked
  
• 3/4 cup sugar
  
• 1 tsp ground cinnamon
  
• 1/2 tsp each ground ginger and salt
  
• 1/4 tsp ground cloves
  
• 2 eggs
  
• 1/2 tsp vanilla
  






Instructions



1. Heat oven to 375 degrees.
   
2. Bring milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves to boil in large saucepan, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring occasionally. Remove from heat.
   
3. Beat eggs and vanilla in large bowl. Slowly stir in hot pumpkin mixture, blending well after each addition. Pour into greased 2 qt casserole.
   
4. Bake 45 to 50 minutes or until set. Cool slightly. Serve warm or refrigerate until ready to serve.
   






Final Comments


Makes 14 servings