STREAMING NOW: No Reservations

Yummy Pumpkin Rice Pudding

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: