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Pilgrim’s Pumpkin Rice Custard recipe

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

  • Blend pumpkin, sugar, pie spice, salt,milk and eggs in large bowl. Stir in rice, raisins and pecans.Pour into greased shallow 2-quart baking dish. Place in largepan containing hot water 1-inch deep.
  • Bake at 350°F (175°C) for 50 minutes,or until knife inserted near center comes out clean.
  • Serve warm or chilled, topped with whippedcream.

    Makes 12 servings.

    Recipe provided courtesy of the USA RiceFederation.

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  • Comments

    1 Comment


    For this recipe, she reduced the rice to a quarter cup from one-third, reduced sugar to two-thirds from three-quarters cup, and noted that it should be baked at 325 degrees instead of 350.

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