Combine rice, milk and salt in a saucepan.

Cook on medium heat for 20 minutes stirring every couple of minutes until rice is tender.

(Basmati rice seems to have less starch in it, if you are using regular long grain rice only use 1 cup of rice) Not all liquid will be dissolved.

Take the saucepan off the stove and add sugar, pumpkin, evaporated milk, lightly beaten eggs, vanilla and pumpkin pie spice.

Place saucepan back onto the stove on medium low heat for three more minutes, stirring constantly so it doesn’t stick to the bottom of pan and burn.

Pour into 2 ½ quart casserole dish or individual serving dishes.

Let cool, then place in refrigerator to chill completely.

Sprinkle top with nutmeg and add candy corn pumpkins if desired.