“I found this recipe in a recent Cooking Club magazine. It was posted by Iva Mae Swinford of Lubbock, Texas. This is one of the desserts I'll be making for the holidays.”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
1 pudding
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350*. Whisk pumpkin, 1 cup sugar, cinnamon, ginger, salt and cloves in a large bowl. Stir in evaporated milk and eggs. Stir in 2 cups cooked rice, raisins and 1/2 cup pecans. Pour into 11 x 7-inch glass baking dish; place in shallow roasting or broiler pan. Add enough water to come about 1" up sides of baking dish. Bake 15 minutes; stir well. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 20 minutes. Meanwhile, beat cream and 1 Tblsp. sugar in medium bowl at medium-high speed until soft peaks form. Serve warm or cooled pudding with whipped cream; sprinkle with 1/4 cup chopped pecans. Store in refrigerator.

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