Thanksgiving

Pumpkin Rice Pudding is for Dessert.

Pumpkin Rice Pudding takes 25 minutes to prepare.

Pumpkin Rice Pudding takes 65 minutes to cook.

Pumpkin Rice Pudding makes 6 servings.

The ingredients for Pumpkin Rice Pudding are:

2/3 cup water
1/3 cup uncooked long grain brown rice
3 eggs, lightly beaten
1 cup soy milk
2/3 cup canned pumpkin
1/3 cup packed brown sugar
1 tsp pumpkin pie spice
1 tsp vanilla
1/4 tsp salt
1/2 cup cranberries
1 medium red apple cored and thinly sliced
1/2 cup coarsley chopped walnuts, toasted
2 tbsp honey

Here is how you make Pumpkin Rice Pudding:

Preheat oven to 325 F. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered 15 minutes or until liquid is absorbed, stirring once.In medium bowl combine eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla and salt. Stir in rice and cranberries. Pour mixture into 1 1/2-quart straight-sided deep baking dish. Place dish in the baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.Bake 30 minutes; sitr. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.Meanwhile, in bowl toss together apple, walnuts and honey. Spoon over pudding. Serve warm.To store, cover and refrigerate up to 24 hours. Serves 6Number of Servings: 6Recipe submitted by SparkPeople user PALMTREEGIRL1.

The nutritional information for Pumpkin Rice Pudding is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 256.1

• Total Fat: 10.6 g
• Cholesterol: 106.3 mg
• Sodium: 53.0 mg
• Total Carbs: 36.4 g
• Dietary Fiber: 3.6 g
• Protein: 7.1 g

The dietary needs meet for Pumpkin Rice Pudding is Vegetarian