Oven Baked Pumpkin Rice Pudding

Last week I made some Pumpkin Cupcakes for my dad’s retirement (remember these?) and I had a wee bit of pumpkin left over.   I decided to try some of mom’s Old Fashioned Rice Pudding with a little twist.

Imagine, warm gooey Pumpkin Rice Pudding full of pumpkin pie flavour garnished with toasted pecans and pure maple syrup.  Pumpkin pie without the crust.  Oh- my- goodness…perfect on a breezy, rainy day.  And I know I’ve said it before but this stuff is the ultimate comfort food for me.

I decided to have a little spoonful while it was cooling on the counter, but found myself frantically eating large spoonfuls like someone was sure to take the bowl away from me at any minute!   Honestly, if you like pumpkin pie, this stuff is that good!

What is your ultimate comfort food?

Pumpkin Rice Pudding with Toasted Pecans and Maple Syrup

*adapted from moms recipe

Pre-heat oven to 325°

Combine in a 1 1/2-quart buttered casserole:

1/2 cup uncooked regular rice

3 cups whole milk

1 cup pumpkin puree

1/4 cup brown sugar

1/2 tsp. kosher salt

1 tbsp unsalted butter

1 tsp pure vanilla

1/4 tsp nutmeg

1/4 tsp cloves

1 tsp cinnamon

pinch of ginger

1. Stir all ingredients, except raisins, in a buttered 1 1/2 qrt casserole dish (until sugar is dissolved).  Bake for one hour stirring every 20 minutes.  At the end of the hour add 3/4 cup (less if you prefer) raisins and bake for another 20 minutes.

Garnish with toasted pecan pieces and drizzle with pure maple syrup.  Serve warm or cold.