Difference between revisions of "Pilgrim's Pumpkin Rice Custard"

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m (Text replace - ". [[Category:" to ". ==References== <references/> [[Category:")
m (Text replace - "Directions" to "Procedures")
 
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* ½ cup [[light whipping cream|whipping cream]], whipped  
 
* ½ cup [[light whipping cream|whipping cream]], whipped  
  
== Directions ==
+
== Procedures ==
 
# Blend [[pumpkin]], [[granulated sugar|sugar]], pie spice, [[salt]], [[milk]] and [[egg]]s in large bowl.
 
# Blend [[pumpkin]], [[granulated sugar|sugar]], pie spice, [[salt]], [[milk]] and [[egg]]s in large bowl.
 
# Stir in [[rice]], [[raisins]] and [[pecans]].
 
# Stir in [[rice]], [[raisins]] and [[pecans]].

Latest revision as of 21:00, 13 July 2012

Description

Makes 12 servings

Ingredients

Procedures

  1. Blend pumpkin, sugar, pie spice, salt, milk and eggs in large bowl.
  2. Stir in rice, raisins and pecans.
  3. Pour into greased shallow 2-quart baking dish.
  4. Place in large pan containing hot water 1 inch deep.
  5. Bake at 350°F for 50 minutes, or until knife inserted near center comes out clean.
  6. Serve warm or chilled, topped with whipped cream.


References