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1
Put oven rack in middle position and preheat oven to 450F.
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2
Arrange each piece of pumpkin, cut side up, on a sheet of foil.
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3
Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar.
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4
Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 hour.
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5
Open foil and cool pumpkin slightly, then scoop flesh into a food processor and puree until smooth.
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6
Reduce oven temperature to 350F.
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7
Heat rice, salt, 4 cups milk, and remaining 2/3 cup granulated sugar in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until very hot.
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8
Transfer to a large metal bowl set over a large saucepan of simmering water (or to a double boiler) and cook over low heat, covered, stirring occasionally, until rice is tender and most of milk is absorbed, 1 to 1 1/4 hours.
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9
(Add more simmering water to saucepan if necessary.)
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10
Remove pan from heat and keep rice warm, covered.
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11
Lightly whisk yolks in a large bowl, then whisk in vanilla, ginger, 1 1/3 cups pumpkin puree (reserve remainder for another use), and remaining cup milk.
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12
Gradually stir in warm rice, then pour mixture into a buttered 2-quart flameproof shallow baking dish (not glass).
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13
Set baking dish in a roasting pan and bake pudding in a hot water bath , uncovered, in oven until set, 50 minutes to 1 hour.
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14
If caramelizing pudding, sprinkle evenly with turbinado sugar, then move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized.
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15
Serve warm or at room temperature.
