2/3c. water
1/3c. long grain rice
3eggs, lightly beaten
1c. milk
2/3c. pumpkin puree
1/3c. packed brown sugar
1tsp. pumpkin pie spice
1 tsp. vanilla
1/4 tsp. salt
3/4c. dried cranberries or raisins
1 medium apple or pear, cored and thinly sliced
1/2c. coarsely chopped walnuts, toasted
2 tbl. honey

Preheat oven to 325.

In a small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.

In medium bowl combine eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2c. cranberries. Pour mixture into 1 1/2qt. deep baking dish. Place dish in baking  pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish. Bake 30 minutes; stir. Bake 35 minutes more until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.

Meanwhile, in bowl combine remaining 1/3c. cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey, and cranberries.  Spoon over pudding. Serve warm.