I was really disappointed with this recipe, not because of the taste, but because of the lack of clarity and completeness in the directions. I followed the recipe exactly accept for the addition of allspice and nutmeg, and I got a sloppy mess that was more like pumpkin, rice and scambled eggs! If a few more steps are added, this could be a really great recipe. There was WAY too much liquid, and the prep and cook times were not even close (prep was about 30-40 min because of all the boiling, and bake time was almost 1.5 hours because of all the extra liquid). I would suggest the following changes: decrease milk to 3 cups to counter the moisture from the pumpkin. Mix all the sugar, spices and pumpkin together BEFORE you add it to the milk and bring to boil to prevent clumping. And most importantly, when you add the egg, whisk the eggs in a separate bowl then add just a small amount (like 1/2c) of the boiling liquids to the bowl that the eggs are in and whisk again to bring them slowly up to body temp. THEN slowly add the egg mixture to the boiling pot. If you skip this step, you will be making pumpkin rice egg drop soup! I will try this again, but it needs some serious refining.

I found this recipe very easy to make. I added each spice individually and didn't have trouble with them clumping but I did add the hot liquid to the eggs before pouring in and found that worked out okay. I also changed the milk to 3 1/2 cups instead of 4 and cooked it for 25 minutes and it was perfect. It tastes wonderful, just like a pumpkin pie! I'm eating mine at work right now (my mid-morning snack!) with a dollop of whipped cream on top (I like my rice pudding cold) and it's wonderful! It makes quite a bit with almost no effort.

I used 3 1/2 cups of milk like others had suggested, and the pudding turned out really dry. I'm not sure if the extra 1/2 cup of milk would have made it more "custardy". Maybe the three cups of rice was too much? I'm not sure what to do with this recipe to make it better.

I think this could be a stellar recipe with some fine tuning. First of all, I think the recipe should be cut in half because it makes a huge amount. But if you're going for the full batch, please use only 3.5 cups of milk like some other reviews have noted. This recipe also needs a lot more spice, at least for my taste. I added a little more of the recommended spices and used a cardamom pod while making the custard. And speaking of custard---don't put the pumpkin in until after the custard is finished because it makes it take so much longer than necessary. Just combine it at the end after you strain the custard to make sure it isn't lumpy. It's far more likely to end up with scrambled eggs rice pudding if you add the pumpkin first! Finally, this is great with homemade whipped cream sweetened with a touch of vanilla and dark brown sugar; it really adds to the spiciness of the dish overall!

I like to make this just for me for a breakfast; naturally down-sizing it. 1/2 cup milk; 1/3 c. pumpking, 1 whole egg, and 2 tablespoons sugar. I use left over, 1/3 c brown rice. The spices I basically divided using 1/4th the amounts and it came out creamy and delish! Add some raisins and it is great.