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

My Private Notes

Add a Note
More from:

Halloween

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Pumpkin Cinnamon Rolls

Recipe courtesy of Ree Drummond

Ghostly Pumpkin Pudding

Recipe courtesy of Food Network Kitchen

Creamy Baked Pumpkin Risotto

Recipe courtesy of Aida Mollenkamp

Pepita Rice Pudding

Recipe courtesy of Food Network Kitchen

Baked Pumpkin Spice Tortilla Chips

Recipe courtesy of Sunny Anderson

Brioche and Pumpkin Pudding Trifle

Recipe courtesy of Sandra Lee

Pumpkin Pancakes

Recipe courtesy of John Gianfrancesco

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories