I know a lot of you are sick to death of hearing about pumpkin, but tough.
I'm not one of those bloggers that manages to add pumpkin to every drink, breakfast, baked good, and treat they eat. In fact, I searched and I've only shared a tart, a cheesecake, and ice cream. So I'm allowed to share this recipe, ok!?
Glad we got that out of the way.
This is yet another recipe from the Cooking Club magazine. What can I say- they had a really good October/November issue. I switched it up some, though.
15 oz. can pumpkin
1 cup sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly ground nutmeg
1/2 tsp salt
1 tsp vanilla
3/4 cup milk (I used skim)
2 eggs, beaten
2 cups cooked rice (I used brown)
1/2 cup raisins
3/4 cup pecans
Preheat oven to 350°. Stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, salt, and vanilla. Next, stir in the milk and eggs. Last, fold in the rice, raisins, and pecans.
Scoop into a sprayed 11" x 17" glass baking dish. Place inside a larger dish or roasting pan. Add enough water to come 1" up the sides of the baking dish.Bake for about 45-50 minutes, until a knife inserted in the center comes out clean. Let rest for about 20 minutes before serving.
9 comments:
There can never ever be too much pumpkin for this girl! Keep these delicious looking recipes coming :-) I agree, the last issue of Cooking Club was great!
Not groaning at all!!! I love pumpkin in all shapes and forms...well,except pie. I hate pie. But rice pudding, I love! :D
I won't complain. I'm obsessed with pumpkin. This looks delicious! YUM
Bring on the pumpkin!! You can never use too much pumpkin in my book - looks delicious Christina!
This looks great!
I heart pumpkin too! I saw that recipe too.
Thanks for making it, now I'll give it a shot!
HI Christina,
I found your blog from a link from Jenn's Slim Shopping site. I love it, and have bookmarked it so I visit regularly. Thanks for the great posts!!
Oh, I had yet to come a cross can pumpkin. Maybe I should try this someday if I could find can pumpkin. If I make my own pumpkin puree, will it be the same?
@Aries - I actually highly prefer fresh pumpkin puree over canned. If I had some on hand, I would have used that. Just substitute out the same amount. Also, fresh is sometimes more "wet" than canned - so let it drain in the fridge overnight before baking with it.
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