Pumpkin Pecan Rice Pudding Bars

desserts

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Servings: 4-6

Ingredients

1 bag (14-ounce) white rice

1 cup pecans

4 cups coconut milk

1 can (15-ounce) pumpkin purée

¾ cup brown sugar*

2 teaspoons pumpkin pie spice

½ teaspoon salt

3 eggs

½ teaspoon vanilla extract

1 cup heavy whipping cream

2 tablespoons maple syrup

Prepare rice according to package directions. Preheat oven to 350 degrees. Spread pecans on baking sheet and toast 8–10 minutes. Cool and chop.
In large saucepan over medium- high heat, combine milk, pumpkin, brown sugar, pumpkin pie spice and salt. Bring to boil, stirring constantly.
Slowly add ½ cup hot liquid to eggs and beat well. Stir egg mixture back into saucepan and cook over medium-high heat for 2 minutes. Remove from heat and stir in cooked rice, vanilla and pecans.
Pour mixture into greased 13-by-9-inch baking dish. Bake, uncovered, 30 minutes or until knife inserted near center comes out clean.
Whip heavy cream to soft peaks then add maple syrup and continue beating until peaks form. Serve with warm pudding.