Pilgrim's Pumpkin Rice Custard

Description

Makes 12 servings

Ingredients

• 1 x 16-ounce can pumpkin
• ¾ cup firmly packed brown sugar
• 1½ teaspoons pumpkin pie spice
• ¼ teaspoon salt
• 1 x 12-ounce can evaporated milk
• 2 eggs, beaten
• 2 cups cooked rice
• ½ cup seedless raisins
• ½ cup chopped pecans
• ½ cup whipping cream, whipped

Procedures

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