What is the first thing you think of when you think of Autumn??! No, besides the fact that we have a lot of leaves to rake up; that’s right. Pumpkin Pie!! Well in our house what comes next to pumpkin pie is rice pudding so I thought what could be better than having our pumpkin pie and our rice pudding. too, TOGETHER!!
That’s right, T O G E T H E R ! ! My husband loves both, equally; so I got to thinking about it, and you know what I came up with; that’s right, PUMPKIN PIE RICE PUDDING ! !
It really just took a little experimenting. Started with my rice pudding recipe minus the eggs, that’s right no eggs. And then I got my favorite pumpkin pie recipe, basically using everything but the eggs.
And with a little of my flourishments i.e. dark bourbon, condensed milk, cinnamon stick, and vanilla bean we had a new rich decadent dessert which was very pleasing to my husband who’s favorite dessert is rice pudding, no its pumpkin pie… that’s right he can not decide; so I gave him both!! What a lucky man!! I wonder if he knows that…?!
Before you set out on this journey of Pumpkin Pie Rice Pudding you want to be sure you have all the ingredients. Just run through the recipe and double-check to see if you have fresh spices. If you have old spices you will not get the full impact of this recipe.
So go ahead and take your inventory of the spices and make sure their expiration date has not yet occurred. Whole spices are good for about four years although I probably wouldn’t use them if I had them for more than 2 years. And ground spices, they say are good for 2 to 3 years.
I know when Fall rolls around and its time for all the Fall cooking and baking I usually toss the leftover spices and start anew since I want everything I cook and bake to be at it best so out with the old and in with the new.
Before starting, take all your ingredients out and set everything up according to the steps so you will be ready for what the recipe will prop you to do according to each direction.
I hope you will enjoy this autumn delight! I know this recipe is a winner in our family circle and when Fall crosses our mind throughout the year, Pumpkin Pie Rice Pudding is in that thought as well!!
B U O N A U T U N N O ! ! !
Pumpkin Pie Rice Pudding
If you love pumpkin pie AND you like rice pudding and you can not decide which one to have for dessert; I have the answer for YOU!! Have pumpkin pie rice pudding, it tastes just like the pie but it will answer the craving for rice pudding too!
This dessert is dedicated to my husband just for that reason "he can not decide between the two". So here it is my darling, just for you "Pumpkin Pie Rice Pudding"; you can have your pudding AND pie and EAT IT TOO2!!!
This dessert is as nutritious as it is delectable. It will be the answer for that pumpkin pie you are craving as well as the pudding you want.
- 1 cinnamon stick
- 1 vanilla bean Slit down the center
- ¾ cup large raisins
- 3 cups cooked rice
- 1 14 oz. condensed milk
- 2 tsp. vanilla
- 2 oz. dark bourbon
- 15 oz. can pumpkin
- ½ tsp. allspice
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. grounded ginger
- ½ tsp. salt
- 6 tbsp. butter
- ⅔ cup sugar
- 2½ cups whole milk
Rinse raisins and put in a bowl with a little water and 1 oz. dark bourbon. Run in the microwave for 30 seconds; take out and continue to soak raisins in solution.
Put all milk in a saucepan along with cinnamon stick and vanilla bean. Bring to boil and then reduce to a high simmer always stirring; reducing your mixture.
In a separate bowl, you're going to add pumpkin and all the spices; blend by stirring together; keep aside for now.
Remove the cinnamon stick and vanilla bean from the warming milk. To the milk mixture, you are going to add the drained cooked rice and drained raisins as well as, the salt, sugar, bourbon, and vanilla.
After the milk is reduced at least a ⅓ of the liquid you are going to ladle part of the rice/milk mixture into the pumpkin spice mixture. After completely mixed together, you are going to put the pudding into your buttered pyrex glass pan. Dotting the top of the pudding with butter and finishing it off with sprinkles of cinnamon or nutmeg.
Your oven should be warmed to 350° prior to putting it in the oven. You are going to let it cook for 1 hour uncovered.
After it's done let it sit and cool for at least 30 minutes before serving.