Ingredients
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1 (15 ounce) can pumpkin puree
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon clove
1 (12 ounce) can evaporated milk
2 eggs, beaten
2 cups medium grain rice, cooked
1/2 cup raisins
1/2 cup pecans, chopped
1 cup whipping cream 1 tblsp. sugar
1/4 cup pecans, chopped
Preparation
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Heat oven to 350*. Whisk pumpkin, 1 cup sugar, cinnamon, ginger, salt and cloves in a large bowl. Stir in evaporated milk and eggs. Stir in 2 cups cooked rice, raisins and 1/2 cup pecans. Pour into 11 x 7-inch glass baking dish; place in shallow roasting or broiler pan. Add enough water to come about 1\" up sides of baking dish. Bake 15 minutes; stir well. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 20 minutes. Meanwhile, beat cream and 1 Tblsp. sugar in medium bowl at medium-high speed until soft peaks form. Serve warm or cooled pudding with whipped cream; sprinkle with 1/4 cup chopped pecans. Store in refrigerator.
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