Creamy Pumpkin Rice Pudding

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 2/3 cup water
• 1/3 cup uncooked long grain rice
• 3 eggs, lightly beaten
• 1 cup milk
• 2/3 cup pumpkin puree or 2/3 cup canned pumpkin
• 1/3 cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3/4 cup dried cranberries or 3/4 cup raisins
• 1 medium red apples (both apple and pear can be used together, 1 cup) or 1 medium green pear, cored and sliced (both apple and pear can be used together, 1 cup)
• 1/2 cup coarsely chopped walnuts, toasted
• 2 tablespoons honey

Recipe

• 1 preheat oven to 325. in small saucepan combine water and rice. bring to boiling; reduce heat. simmer, covered, 15 minutes or until liquid is absorbed, stirring once.
• 2 in medium bowl combine eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt. stir in rice and 1/2 cup of the cranberries. pour mixture into 1 1/2-quart straight-sided deep baking dish. place dish in baking pan on oven rack. pour boiling water into baking pan until water comes halfway up sides of baking dish.
• 3 bake 30 minutes; stir. bake 35 minutes more or until outside edge appears set. remove dish from oven. cool slightly on wire rack.
• 4 meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. let stand 15 minutes; drain. just before serving, toss together apple, walnuts, honey, and cranberries. spoon over pudding. serve warm.
• 5 to store, cover and refrigerate up to 24 hours.