6 Ratings
  • 5 Rating Star 3
  • 4 Rating Star 2
  • 3 Rating Star 1
  • 6 Ratings

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

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Ingredients

Directions

  • 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.

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

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  • 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.

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Tips

To store, cover and refrigerate up to 24 hours.

Nutrition Facts

295 calories, 10 g fat (2 g saturated fat, 5 g polyunsaturated fat, 2 g monounsaturated fat), 109 mg cholesterol, 156 mg sodium, 47 g carbohydrates, 3 g fiber, 33 g sugar, 7 g protein.

Reviews

6 Ratings
  • 5 Rating Star 3
  • 4 Rating Star 2
  • 3 Rating Star 1