Pumpkin Spice Rice Pudding is a seasonal twist on classic rice pudding.
This rice pudding is creamy from the pumpkin and adding pumpkin spice makes this the perfect rice pudding for fall.
What I love about rice pudding is that it is a naturally a gluten-free dessert. Rice pudding is a great option if s few guests coming over have to eat gluten-free.
During the fall months, I try and add pumpkin to pretty much everything. From savory to sweet recipes, pumpkin is such a great ingredient to use.
This Pumpkin Rice Pudding is perfect on a fall day. It's warm, cozy and full of fall flavors.
what's in the pumpkin rice pudding
- White Rice- The main start of the rice pudding is rice of course! You can use either short and long grain white rice.
- Pumpkin- Canned pumpkin is going to create a creamy rice pudding without having to use cream.
- Plant Milk- For the cooking liquid, we are using a plant milk. You can really use any type of non-dairy milk. I prefer to use unsweetened soy milk. Almond milk or oat milk would also be great in this vegan rice pudding.
- Pumpkin Pie Spice- A touch of pumpkin pie spice adds a touch of warming spices to the rice pudding.
- Sugar- A little bit of sugar sweetens up the rice pudding. I don't like to use too much sugar for this pumpkin rice pudding.
- Cinnamon Stick- A cinnamon stick helps to infuse the rice pudding with the spice.
There is just something so comforting about enjoying pumpkin treats in the crisp, fall weather. Pumpkin just makes you feel all warm and cozy inside.
One of the most popular recipes on the blog is my Arroz con Leche Mexican Rice Pudding. I wanted to take that recipe and put a fall spin on it.
In the original rice pudding recipe, I used a cashew cream to create a rich and decedent rice pudding. I decided to swap out the cashew cream for canned pumpkin.
The pumpkin creates a richness and makes the rice pudding super creamy and luscious. Plus, pumpkin is so good for you and doesn't have as much fat as the cashews.
The rice pudding isn't too sweet, making for a great breakfast option. If you want things a little sweeter, I would imagine that serving the rice pudding with a drizzle of maple syrup would be quite delicious!
You can serve this warm or chill overnight and serve cold. I am a fan of both warm and cold.
- 1 Cup Short or Long Grain White Rice
- 2 Cups Water
- 3 Cups Non-Dairy Milk
- ¼ teaspoon Sea Salt
- 1 15 ounce Can Organic Pumpkin
- 1 Large Cinnamon Stick
- 1 ½ teaspoon Pumpkin Pie Spice
- ⅓ Cup Sugar
- Ground Cinnamon, for garnish
- Heat a large saucepan or pot over medium heat and add the rice and 2 cups water. Bring to a boil and cook until most of the water has evaporated, stir often, about 5 minutes.
- When most of the water has evaporated, add the nondairy milk, sea salt, pumpkin, cinnamon stick and pumpkin pie spice. Bring a boil over medium heat, add in the sugar. Reduce to a low simmer.
- Stir the rice often, making sure that the rice doesn't stick to the bottom of the pan. Cook until the rice is tender, about 25-30 minutes.
- Remove from heat and take out the cinnamon stick. Let the rice cool a few minutes before serving.
- Garnish with cinnamon.
- If not serving right away, let cool and transfer to an air-tight container and store in the fridge. It tastes great warm or cold!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 729Total Fat: 51gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 45gCholesterol: 0mgSodium: 103mgCarbohydrates: 57gFiber: 14gSugar: 29gProtein: 23g
Nutrition information is just an estimate for the recipe.