1 (16 oz.) can (2 c.) pumpkin
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 slightly beaten eggs
1 (14 1/2 oz.) can (1 2/3 c.) evaporated milk
2/3 c. package precooked rice (minute)
1/2 c. raisins

In bowl, combine pumpkin, sugar, salt, cinnamon, ginger, and cloves; stir in eggs. Add evaporated milk; mix well. Stir in rice and raisins. Pour mixture in 1 1/2 quart casserole. Place casserole in pan, filling pan with water to depth of 1 inch. Bake at 350 degrees for 15 minutes; stir mixture well. Bake 50 to 60 minutes. Comes out clean. Serve warm with vanilla ice cream.