Baked Pumpkin Rice Pudding Recipe

Name: Baked Pumpkin Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups milk; 1 (16 ounce) can pumpkin; 1 cup MINUTE White Rice, uncooked; 3/4 cup sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon ground cloves; 2 eggs; 1 teaspoon vanilla

Servings: persons

4 cups milk
1 (16 ounce) can pumpkin
1 cup MINUTE White Rice, uncooked
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 eggs
1 teaspoon vanilla

1
Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves to a boil in a large saucepan.
2
Stir mixture constantly.
3
Reduce heat to low; simmer 5 minutes, stirring occasionally.
4
Remove pan from heat.
5
Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mixture, blending well after each addition. (This lowers the temperature of the mixture, you don't want to add it at once, because you might end up with scrambled eggs. Not very appetizing! Or just whisk some of the hot mixture into the eggs. Then pour all into the hot mixture.)
6
Pour into greased 2 quart casserole.
7
Bake at 375 F for 45 to 50 minutes or until pudding is set. Cool slightly.
8
Serve warm or refrigerate until ready to serve.
9
Garnish as desired. Dollop of whipped cream, dash of cinnamon, maybe.
10
Put leftovers in the refrigerator.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups milk, 1 (16 ounce) can pumpkin, 1 cup MINUTE White Rice, uncooked, 3/4 cup sugar, and more.

Yes, Baked Pumpkin Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Pumpkin Rice Pudding

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