The ingredients used are low-fat milk, fresh pumpkin puree or solid-pack canned pumpkin (NOT pie filling), Arborio rice, honey, vanilla, cinnamon, ginger, nutmeg and a pinch of salt.
In a heavy oven proof pot, bring some water to a boil, stir in the rice, cover and simmer for about 20 minutes.
While the rice is still hot, add the pumpkin mixture and stir well to combine. Cover and transfer to a pre-heated 375 degree oven.
Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, about 50 minutes.
Remove from the oven, stir well to combine. Transfer to a large bowl, cover and chill overnight ot at least 8 hours.