Pilgrim's Pumpkin Rice Custard

Preheat the oven to 350°F.

Combine the pumpkin, brown sugar, pumpkin pie spice, and salt in a large mixing bowl, stirring until the sugar is fully dissolved.

Gradually stir the evaporated milk into the pumpkin mixture until smooth and well combined.

Add the beaten eggs to the pumpkin mixture, whisking until fully incorporated.

Fold in the cooked rice, seedless raisins, and chopped pecans until evenly distributed throughout the custard.

Pour the mixture into a buttered 2-quart baking dish and smooth the top.

Bake for 40-45 minutes, or until a knife inserted near the center comes out clean.

Remove from the oven and allow the custard to cool for 5-10 minutes before serving.

Top each serving with a dollop of whipped cream.