Pumpkin Rice Pudding

Don't you groan at me!

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.