This fall-festive and delicious pumpkinrice custard is laced with raisins and pecans and served toppedwith a dollop of sweetened whipped cream.
Recipe: Pilgrim’s PumpkinRice Custard
1 (16-ounce) can pumpkin
3/4 cup firmly packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated milk
2 large eggs, beaten
2 cups cooked rice
1/2 cup seedless raisins
1/2 cup chopped pecans
1/2 cup whipping cream, whipped
Makes 12 servings.
Recipe provided courtesy of the USA RiceFederation.
If the Pilgrim’s PumpkinRice Custard recipe was useful and interesting, you can share it with your friends or leave a comment.