Pumpkin Pie Rice Pudding

It's that time of year again - pumpkin everything!  I love it and hate it at the same time.  I love it because most of the time pumpkin foods are yummy and delicious.  I hate it because some food bloggers take it too far and make some pretty gross stuff all in the name of pumpkin.  Let's keep it real, people.  Like this Pumpkin Pie Rice Pudding!

This is simply an adaptation of the Rich & Creamy Rice Pudding recipe I posted back in April of 2012.  We're using canned pumpkin in place of the half-and-half and pumpkin pie spice in place of the cinnamon.  Easy peasy.  My daughter LOVES this stuff and I found my husband eating a bowl of it late last night - which means he likes it.  :)  I only got one serving of it and that makes me sad.  Guess I'll be making more!

Wondering what to do with leftover canned pumpkin?  Here are some ideas: Pumpkin Spice Granola, Pumpkin Pie Oatmeal, Pumpkin Gingerbread Muffins, Pumpkin Spiced Almonds, Pumpkin Bread, Paula Deen's Pumpkin Bars, Pumpkin Chocolate Chip Cookies, Soft Pumpkin Ginger Cookies, Creamy Pumpkin Pie, Pumpkin Cheesecake Pie, Easy Pumpkin Crisp (Pumpkin Dump Cake).

PUMPKIN PIE RICE PUDDING

3/4 cup uncooked white rice (not instant)
1 1/2 cups water
2 cups milk
1/3 cup sugar
1/4 tsp. salt
1 egg, beaten
1/2 cup canned pumpkin (not pumpkin pie filling)
1 Tbsp. butter
1/2 tsp. vanilla
3/4 tsp. pumpkin pie spice

Garnish, optional:
whipped cream
cinnamon

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Add milk, sugar, and salt and cook over med-low heat until thick and creamy, stirring occasionally (about 15-20 minutes).  <---this as="" cook="" don="" if="" is="" it="" kind="" like="" long="" longer.="" nbsp="" of="" p="" pudding="" really="" rice="" step="" t="" taste.="" thick="" thin="" to="" you="" your="">
Mix the beaten egg with the canned pumpkin; whisk into rice mixture and cook for 2 minutes, stirring constantly.  Remove from heat and stir in butter, vanilla, and pumpkin pie spice.  Let cool a bit before serving warm with a dollop of whipped cream and a dash of cinnamon.  Pudding will thicken upon standing.  If you want to serve it cold, cover and refrigerate until chilled.  You may need to stir in more milk if the rice pudding has thickened too much while cooling.  Makes 4-6 servings, depending on size.

White Texas Sheet Cake Cupcakes aka the Best Cupcakes Ever

Another flashback: this one is from October 2009.  Have I really been blogging that long?!  I consistently get rave reviews and demands for the recipe when I share a batch of these cupcakes.  The frosting pipes so beautifully, it's one of my favorites to work with.  They look so pretty with red liners and pearl sprinkles - perfect for Christmas!  Or Valentines Day.

October 26, 2009:
I got this recipe from my sister-in-law who got it from a friend. These are by no means good for you, but they are worth the fat in my opinion. You don't have to make it into cupcakes (it makes 24). It will also make two 8 or 9 inch rounds or one 13x9. Be sure to use the cream cheese frosting though, as that is what makes these cupcakes so darn delicious! For a whiter frosting, use clear imitation vanilla.

WHITE TEXAS SHEET CAKE CUPCAKES

2 cups sugar
2 cups flour
1 tsp. soda
1 scant tsp. salt
1 cup butter
1 cup water
1/2 cup sour cream
1 tsp. vanilla
2 eggs, beaten

In a large bowl, mix together sugar, flour, soda, and salt. In a small saucepan, melt together the butter and water over medium heat. Stir in sour cream, vanilla, and eggs. Pour into flour mixture and stir until combined. Divide into 24 lined muffin cups (or greased and floured baking pans). Bake at 375 degrees for 15-20 minutes or until tops spring back when touched. Cool completely before frosting.



THICK CREAM CHEESE FROSTING:

8 oz cream cheese, softened
1 stick (1/2 cup) butter, softened
4 cups powdered sugar
2 tsp. vanilla

In a medium bowl, beat butter vigorously with an electric mixer. Scrape the bowl and add the cream cheese and beat until combined. Add the vanilla and powdered sugar, one cup at a time, and beat until smooth. Frost immediately and refrigerate leftovers.