Directions

1Heat the oven to 350˚ F with the rack in the middle.

2Bring the coconut milk and water to a boil in a 10" cast iron skillet over medium-high heat. Mix to combine.

3Whisk in the maple syrup, pumpkin puree, salt, pumpkin pie spice and vanilla.

4Pour in the rice and mix well to combine.

5Place the skillet in the oven and bake for about 50 minutes or until the rice is tender and the pudding is creamy. Stir once in the middle of cooking time.

6Remove the skillet from the oven. Stir the pudding and let it sit for 15 minutes before serving.

7Sprinkle individual bowls with brown sugar, coconut and cinnamon.