Pumpkin Rice Pudding

For all the pumpkin lovers out there, this rice pudding is a must-make recipe. Serve it with plenty of whipped cream and chopped pecans.

PUDDING

1 (15-oz.) can pure pumpkin
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 (12-oz.) can evaporated milk
2 eggs, beaten
2 cups cooked medium-grain Rice
1/2 cup raisins
1/2 cup chopped pecans

TOPPING

1 cup whipping cream
1 tablespoon sugar
1/4 cup chopped pecans

1. Heat oven to 350°F. Whisk pumpkin, 1 cup sugar, cinnamon, ginger, salt and cloves in large bowl. Stir in evaporated milk and eggs. Stir in rice, raisins and 1/2 cup pecans. Pour into 11x7-inch glass baking dish; place in shallow roasting or broiler pan. Add enough water to come about 1 inch up sides of baking dish.

2. Bake 15 minutes; stir well. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 20 minutes.

3. Meanwhile, beat cream and 1 tablespoon sugar in medium bowl at medium-high speed until soft peaks form. Serve warm or cooled pudding with whipped cream; sprinkle with 1/4 cup pecans. Store in refrigerator.

12 servings

PER SERVING: 290 calories, 14.5 g total fat (6 g saturated fat), 5.5 g protein, 37.5 g carbohydrate, 65 mg cholesterol, 150 mg sodium, 2 g fiber