Pumpkin Pie Rice Pudding

Whole Family Recipes—For the Childbearing Year & Beyond
Each Friday, I share a recipe from our community cookbook. Contributors include doulas, midwives, moms, dads, and other supporters of the Center.

Pumpkin Pie Rice Pudding
Beth Barbeau

Getting any kind of orange vegetable into one of my sons is a real challenge, but this dish does it every time! So far he hasn’t noticed that my “Pumpkin Pie Rice Pudding” breakfast always follows the nights he refuses squash at dinner. For absolutely best results, act chagrined and tell the kids that you made this for dessert for later, but since time is now too short to make breakfast, they “have to” eat the dessert for breakfast!

3 eggs
2 cups milk (as you wish—rice, almond, goat, raw cow’s milk)
1 teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon nutmeg
2 tablespoons vanilla
¼ cup maple syrup or honey
2 cups left-over baked squash—butternut, acorn, or yams—mashed in any combination (added butter or salt okay, but avoid putting pepper on it the night before as it really doesn’t go with pumpkin pie and might give you away!)
1–2 cups leftover cooked brown rice (less makes it more like custard, more makes it thicker and primarily rice)

Preheat oven to 400 degrees. Using a mixer or whisk, whip the eggs in a nice big bowl. Add the milk, then everything else but the rice. Lastly, stir in the rice. Pour into a buttered baking dish. A 9×9” casserole dish usually works fine. If you need it done faster, or to look more like fancy dessert, use buttered ramekins instead. Cook until a knife inserted comes out clean, about 15–20 minutes for the ramekins or 40–50 minutes for the baking dish. Serve plain, or with milk, maple syrup, whipped cream, warm honey, etc.

Serves 8–10

Posted by Patty on July 30, 2010 • Filed under Whole Family Recipes (Fridays)
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