Pilgrim's Pumpkin Rice Custard

Description
Makes 12 servings

Ingredients

 * 1 16-ounce can pumpkin
 * 3/4 cup firmly packed brown sugar
 * 1 1/2 teaspoons pumpkin pie spice
 * 1/4 teaspoon salt
 * 1 12-ounce can evaporated milk
 * 2 eggs, beaten
 * 2 cups cooked rice
 * 1/2 cup seedless raisins
 * 1/2 cup chopped pecans
 * 1/2 cup whipping cream, whipped

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