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.

Pumpkin Pecan Cupcakes with Rum and Brown Sugar Swiss Meringue Buttercream

Phew!  That is a mouthful!  But worth every last syllable I guarantee you.

This is actually a recipe for a bundt cake that I found a few years ago.  And I have made it as a bundt cake with some Rum Syrup brushed on top many times and it is fantastic!  Today we are going to a BBQ so I opted to make these as cupcakes and add my favourite Swiss Meringue Buttercream, using the Rum Syrup as flavouring.

I love fall baking.  I know that it’s still technically summer, but markets are starting to display beautiful little pie pumpkins just shouting my name.  Who doesn’t love a good pumpkin dessert (my mom makes the best pumpkin pie hands down).  I roasted a few pumpkins the other day to use for this recipe and froze the rest for later use.

Pumpkin Pecan Cupcakes

• 3/4 chopped pecans
•  1-2/3 cups packed brown sugar
•  1/4 cup softened butter
•  3 eggs , room temperature
• 3/4 cup vegetable oil
•  2 cups roasted pumpkin purée
•  2-1/2 cups all-purpose flour
•  2 tsp baking powder
•  1-3/4 tsp ground cinnamon
•  1 tsp baking soda
•  1 tsp ground ginger
•  3/4 tsp salt
•  1/4 tsp ground nutmeg
•  1/4 tsp ground allspice

 

Syrup

• 1/4 cup butter
• 2/3 cup brown sugar
• 1/4 cup dark rum

Line 2 muffin tins with liners or grease and flour a  10″ bundt pan.

1.  On baking sheet, toast pecans in 350°F (180°C) oven until fragrant, about 8 minutes; let cool.

2.  In small bowl, stir pecans with 2 tbsp of the brown sugar and sprinkle over the bottom of each cupcake liner (about 1/2 tsp).  Or, if using a bundt pan sprinkle around the bottom of greased and floured 10″ pan.

3.  In large bowl, beat remaining sugar with butter and beat in eggs, 1 at a time. Beat in oil until fluffy. Beat in pumpkin until
smooth.

4.  In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice; stir into egg mixture, just until mixed.   Fill liners or pan.

5.  Bake in 350°F oven until cake tester inserted in centre comes out clean, about 24 minutes for cupcakes and 50 minutes for bundt cake.   I removed cupcakes immediately to a rack to cool.  Let bundt cool on rack for 10 minutes then remove from pan and transfer to rack.

Syrup: In small saucepan, melt butter over medium heat.   Stir in sugar and 3 tbsp water.  Boil until dissolved and thickened,
about 3 minutes. Stir in rum and boil for 1 minute. Brush over cakes.  * I brushed some syrup on top of the cupcakes as they were cooling and used the rest in my buttercream.

Rum and Brown Sugar Swiss Meringue Buttercream

5 large egg whites

pinch of salt

1 1/4 cups brown sugar

4 sticks unsalted butter, very soft

1 tsp vanilla extract

1/2 cup rum syrup (above)

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites, sugar and salt just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring and rum syrup (to taste) and beat until combined.  Use immediately.

Garnish with toasted pecans.