Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

Tart cranberries, crisp apple slices, crunchy walnuts, and a bit of honey top this luscious, make-ahead fall dessert.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
cook:
15 mins
bake:
1 hr 5 mins
stand:
15 mins
total:
1 hr 60 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.

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  • In medium bowl combine eggs, milk, Pumpkin Puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1-1/2-quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.

  • Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.

  • Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey, and cranberries. Spoon over pudding. Serve warm. Makes 6 servings.

Tips

To store, cover and refrigerate up to 24 hours.

Nutrition Facts

295 calories; fat 10g; cholesterol 109mg; saturated fat 2g; carbohydrates 47g; mono fat 2g; poly fat 5g; insoluble fiber 3g; sugars 33g; protein 7g; vitamin a 4324.5IU; vitamin c 2.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 52.4mcg; vitamin b12 0.5mcg; sodium 156mg; potassium 259mg; calcium 101mg; iron 1.8mg.
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