Pumpkin Rice Pudding with Maple and Cinnamon

Cut the pumpkin in half, remove seeds, and place cut-side down on a baking sheet. Roast at 190C (375F) for 35-40 minutes until a knife slides in easily. Scoop out flesh and puree until smooth. Measure 1.5 cups puree; set aside.

Combine arborio-rice, whole-milk, salt, cinnamon, and sugar in a heavy-bottomed saucepan. Bring to a gentle simmer over medium heat, stirring occasionally with a wooden spoon.

Reduce heat to low and cook 20-22 minutes, stirring every 3-4 minutes, until rice is tender and mixture has thickened to a porridge consistency. The milk should be mostly absorbed.

Stir in the pumpkin puree, additional cinnamon, and nutmeg. Cook on medium-low heat 8-10 minutes, stirring frequently, until the mixture is thick and the pumpkin is fully blended in. Taste and adjust sweetness with a splash more maple-syrup if desired.

Beat eggs in a small bowl. Slowly ladle about 1 cup of the hot rice mixture into the eggs while whisking constantly — this raises the egg temperature safely without scrambling. Pour the tempered egg mixture back into the pot.

Cook on low heat 2-3 minutes, stirring constantly with the wooden spoon, until the pudding thickens noticeably and coats the back of the spoon. Remove from heat immediately.

Ladle into warm bowls orramekins. Dot with butter and drizzle with maple-syrup. Serve warm with a dusting of cinnamon, or let cool to room temperature then refrigerate for a chilled version. Keeps refrigerated up to 3 days.