Have you noticed all the magazine discontinuations over the past couple years? I’ve had a number of subscriptions that have failed and were mysteriously replaced with a different publication without querying me about my interest. In one of these situations I was sent Better Homes and Gardens magazine. I’ll put myself out there to say I secretly thought I was much too cool for ‘BHG‘. Sure they are well established but I associated it with my Mother’s generation. Something they’d read at the beauty shop while under the dryer type of thing.
I would stash them in large piles of unread magazines to cart along when I’d have lengthy appointments with down time or in between other obligations (I arrogantly was not going to allocate reading time to them on their own merit). Sheepishly I now have to admit, I realized this was NOT my mother’s Better Homes and Gardens. It was updated with great food styling and contemporary articles. Admittedly I’ve clipped several recipes over my subscription time that have been delicious. I can’t wait for it to arrive in my mailbox now.
The recipe I am sharing today is such an example delivering a tasty fall dessert options with the flavors we love; creamy pumpkin, crisp apple, sweet juicy pear with some toasted nuts to boot. It’s made creamy by baking in a water bath leaving very little work required from the preparer other than chopping the ingredients. It’s a soul-warming rustic option for autumn that does not disappoint! I’ve tweaked a bit but I must pay homage to the original discovery of it.
MEA CULPA Better Homes and Gardens magazine. Maybe you are too cool for me!
Ingredients
- 2/3 cup Water
- 1/3 cup Long Grain Rice , uncooked
- 3 large Eggs , lightly beaten
- 1 cup Milk
- 2/3 cup Pumpkin Puree , homemade or canned
- 1/3 cup Light Brown Sugar , packed
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Kosher Salt
- ¾ cup Dried Cranberries
- 1 medium Red Apple , cored and thinly sliced
- 1 small Green Pear , cored and thinly sliced
- ½ cup Pecans , coarsely chopped and lightly toasted
- 2 tablespoons Honey
Instructions
- Preheat oven to 325 degrees. In small saucepan over medium-high heat, combine water and rice. Bring to a boil and reduce the heat until simmering. Cook covered for 15 minutes (or until the liquid is absorbed), stirring only once about halfway through.
- In a medium bowl combine the eggs milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla and salt. Stir in rice and ½ cup of the cranberries.
- Pour mixture into a 1 ½ quart straight-sided deep baking dish. Place the filled dish in a large baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish to make a water bath.
- Bake for 30 minutes then stir.
- Bake 35 minutes more or until outside edge appears set. Remove the baking pan from oven, and the baking dish of pudding from the pan placing it on a cooking rack.
- While the pudding cools, in a small mixing bowl combine remaining ¼ cup cranberries and boiling water to cover. Let stand 15 minutes; drain.
- Just before serving the pudding, toss together the apple, pear, pecans, honey, and plumped cranberries. Spoon over pudding. Serve warm.
- To store cover and refrigerate up to 24 hours.
Notes
Nutrition
Jacqueline - The Dusty Baker says
Oh my goodness this look DELICIOUS!!
Britne @ Shabbott's Habits says
I have never cooked my own pumpkin! I always use the canned version. I'm going to a local farm this weekend to pick apples and pumpkins, so maybe I'll give this a shot. Thanks so much for sharing this. Love your blog!
Eliotseats says
I had that same misconception about BHG. I guess I will have to check them out. Love this pumpkin recipe!
kita says
I love my BHGs…. lol, I guess I shouldnt tell anyone that though… >.> I don't really read them, I pile a few up then have a major rip out the pages I want session. The recipes tend to be ok for the most part. Sure looks like you found a winner! 🙂
Peggy says
I feel the same way about certain magazines. But I guess it's true – you can't judge a book (or a magazine) by it's cover =)
Katie @ BloomEveryday says
YUM! Love Fall and all the pumpkin that I love!
Chef Dennis says
pumpkin rice pudding, wow! now that sounds delicious and perfect for these cool autumn nights! I can't believe you roasted your own pumpkins!
Viviane Bauquet Farre says
Yum – great recipe. Rice pudding is always such a versatile canvass. This is a great way to cook seasonally and truly satisfy.
janet@cupcakestocaviar says
Yum! I love rice pudding and I love pumpkin so I'm thrilled to see them combined.
And nope, you only have to be over 150 to subscribe to BH&G. I should know… I'm 152 and have a subscription 😀
Sarah Catherine says
Oh wow! I love that you used homemade pumpkin puree! Check out my post for sticky toffee rice pudding 🙂
Steph says
I have never cooked my own pumpkin! Something I totally want to try this year! This recipe sounds so warm and comforting!
Lizzy says
I'm going to have to check out BH&G again, too…I actually used to subscribe, but it's been years 🙂 Lovely dessert, Toni~
Nava.K says
Anything with pumpkin I will drool, just like this rice pudding with my fav inside.
My Little Space says
Thanks for sharing such a cool recipe. That's so kind of you. Hope you're having a wonderful day.
Kristy
Dimah says
This looks and sounds amazing!
Thanks for stopping by my blog and for the kind comment!
She's Thrifty says
I've had the same experience. It's much better than it used to be and there are lots of thrifty ideas.