Pumpkin Rice Pudding

This is very seasonal, very tasty, and quick to make once you have the ingredients on hand (also good for using leftover cooked rice). It comes out a bit denser than a regular rice pudding, but is perfect for this time of the year, and is especially yummy warm with a cup of spiced tea, coffee or chocolate.

1 can pure pumpkin
1 cup brown cane sugar
1 tsp. cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
1/2 tsp. ground cloves
2 cups cooked rice
1 can of evaporated milk
2 eggs, beaten
1/2 cup raisins
1/2 cup finely chopped pecans

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix pumpkin puree, sugar and spices. Add evaporated milk and rice and stir well. Add beaten eggs, raisins and pecans.
Pour mixture into a 13x7 glass baking dish (I used a 13x9 as I don't have a 13x7). Now take a shallow roasting pan that is bigger than your baking dish, place the dish into it, and pour enough water under the dish so it comes up about 1 inch around it. Please in over.
Bake for 15 minutes and stir thoroughly.
Bake for 35-40 minutes more or until toothpick inserted in middle comes out clean.
Very good served warm, but also delicious chilled, with some whipped cream on top.