Directions:
- Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
- Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
- Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.
- Photograph by David Malosh
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.92 Kcal (1574 kJ) | ||
| Calories from fat | 103.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.52g | 18% | |
|---|---|---|---|
| Cholesterol | 32.3mg | 11% | |
| Sodium | 132.36mg | 6% | |
| Potassium | 391.25mg | 8% | |
| Total Carbs | 48.37g | 16% | |
| Sugars | 24.87g | 99% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 9.78g | 20% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 250.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 72.18 Kcal (302 kJ) | ||
| Calories from fat | 19.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 18% | |
|---|---|---|---|
| Cholesterol | 6.2mg | 11% | |
| Sodium | 25.42mg | 6% | |
| Potassium | 75.13mg | 8% | |
| Total Carbs | 9.29g | 16% | |
| Sugars | 4.78g | 99% | |
| Dietary Fiber | 0.4g | 8% | |
| Protein | 1.88g | 20% | |
| Vitamin C | 0.3mg | 3% | |
| Iron | 0.3mg | 8% | |
| Calcium | 48mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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