A new classic: velvety smooth pumpkin pie packed with pumpkin flavor and redolent of just enough fragrant spices. To concentrate its flavor, we cooked canned pumpkin with sugar and spices, then whisked in heavy cream, milk, and eggs. This improved the flavor, and the hot filling helped the custard firm up quickly in the oven, preventing it from soaking into the crust.
All made in one pan, even the dry rice goes in...simply mix, bake, eat, and enjoy! A delightful chicken and rice dish with a spicy, sweet kick.