BAKED PUMPKIN PUDDING RECIPE RECIPES

Steps:

• Preheat oven to 325 degrees F. Butter or spray an 8 x 8-inch baking dish and set aside.
• In a mixing bowl, combine pumpkin, butter, evaporated milk, egg and vanilla until well mixed.
• Add flour, sugar, salt, cinnamon, nutmeg and ginger and gently blend by hand until smooth.
• Transfer batter to prepared pan and bake for about 50 to 55 minutes, or until edges of pudding begin to release from the pan and pudding is set and does not jiggle in the middle.
• Cool in the pan on a rack for 30 minutes. To serve, cut into squares and sprinkle with powdered sugar or top with a dollop of whipped cream. Grate fresh nutmeg on top if desired.

Steps:

• Preheat the oven to 375F.
• Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
• In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
• While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.