Pilgrim's Pumpkin Rice Custard

This fall-festive and delicious pumpkin rice custard is laced with raisins and pecans and served topped with a dollop of sweetened whipped cream.

Recipe Ingredients:

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

Cooking Directions:

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 in a preheated oven at 350°F (175°C) 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.