Recipe courtesy of Food Network Kitchen
Save Recipe Print
Baked Pumpkin Rice Pudding
Total:
2 hr 20 min
Prep:
20 min
Cook:
2 hr
Yield:
4 servings
Level:
Easy
Total:
2 hr 20 min
Prep:
20 min
Cook:
2 hr
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.

Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.

Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.

Photograph by David Malosh

More from:

Halloween

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Baked Banana Pudding

Recipe courtesy of Alton Brown

Baked Brown Rice

Recipe courtesy of Alton Brown

Rockin' Rice Pudding

Recipe courtesy of Tyler Florence

Easy Rice Bake Casserole

Recipe courtesy of The Neelys

Mexican Rice Pudding ("Arroz Con Leche")

Recipe courtesy of Marcela Valladolid

Sunny's Pork Kebabs and Baked Pineapple Rice

Recipe courtesy of Sunny Anderson

Baked Orange Chicken and Brown Rice

Recipe courtesy of Food Network Kitchen

The Baked Potato

Recipe courtesy of Alton Brown

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Browse Reviews By Keyword

          Latest Stories