Cinnamon spiced rice pudding baked in a sugar pumpkin with milk, honey, vanilla, ginger and nutmeg. Once baked the tender pumpkin is stirred into the pudding.
Pumpkin pie meets rice pudding. They fall in love.
The same rice used for risotto, arborio rice, makes it super creamy. The thickness of the pudding is entirely up to your personal taste. The longer you cook it the more liquid the rice will absorb.
Just keep in mind that it will thicken further as it cools and stirring the pumpkin in will also soak up some of the liquid. If it turns out too thick for your liking stir a little heavy cream or whole milk into it.
This seasonal treat will make your entire house smell edible.
Like autumn dressed to the nines.