| 1 12-ounce can evaporated milk, divided |
| 3 cups cooked short or medium grain white rice |
| 1 cup canned pumpkin |
| 3/4 dark brown sugar, divided |
| 1 teaspoon pumpkin pie spice |
| 1/4 teaspoon salt |
| 1 tablespoon butter |
| 2/3 cup coarsely chopped pecans |
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| Reserve 2 tablespoons evaporated milk; set aside for Praline Topping. In heavy saucepan over medium heat, combine remaining evaporated milk, cooked rice, pumpkin, 1/2 cup brown sugar, pumpkin pie spice and salt. Stirring occasionally, cook 8 to 10 minutes, or until pudding begins to thicken. Pour into 2-quart serving dish or individual dessert dishes. |
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| Praline Topping: Melt butter in heavy skillet over low heat. Add remaining 1/4 cup brown sugar and 2 tablespoons evaporated milk; cook 1 to 2 minutes, or until mixture is smooth. Stir in nuts to coat. Spoon pecan mixture over pudding. Serve at room temperature. |
