Pilgrim's Pumpkin Rice Custard

Description
Makes 12 servings

Ingredients

 * 1 x 16-ounce can pumpkin
 * ¾ cup firmly packed brown sugar
 * 1½ teaspoons pumpkin pie spice
 * ¼ teaspoon salt
 * 1 x 12-ounce can evaporated milk
 * 2 eggs, beaten
 * 2 cups cooked rice
 * ½ cup seedless raisins
 * ½ cup chopped pecans
 * ½ cup whipping cream, whipped

Directions

 * 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.