In a medium sized bowl, combine egg, sugar, vanilla, spices and pumpkin. Set aside
In a medium saucepan over medium heat, combine rice, almond milk and heavy cream.
Bring to a boil, then reduce to low and allow to simmer for 20-25 minutes or until rice is tender, stirring frequently to prevent burning.
Remove from heat and slowly add about half of the hot mixture to the egg mixture, whisking briskly as you pour to temper the egg.
Add entire egg mixture back into the pot and return to low heat, stirring and cooking for another 5-10 minutes or until it has thickened slightly. (will thicken more as it cools).
Serve warm or chilled. Garnish with more cinnamon or pumpkin pie spice if desired.
