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Pilgrim's Pumpkin Rice Custard

1 (16-ounce) can pumpkin
3/4 cup firmly packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated milk
2 large eggs, beaten
2 cups cooked rice
1/2 cup seedless raisins
1/2 cup chopped pecans
1/2 cup whipping cream, whipped

1. Blend pumpkin, sugar, pie spice, salt, milk and eggs in large bowl. Stir in rice, raisins and pecans. Pour into greased shallow 2-quart baking dish. Place in large pan containing hot water 1 inch deep.
2. Bake at 350 degrees F. for 50 minutes, or until knife inserted near center comes out clean.
3. Serve warm or chilled, topped with whipped cream.

Makes 12 servings.

Recipe provided courtesy of the USA Rice Federation.