This homemade sweet and creamy pumpkin rice pudding is a comforting and flavorful dessert with a fall twist. Made with pumpkin puree, white rice and pumpkin pie spice, it is a delightful seasonal treat.
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There is just something about rice pudding that is so nostalgic. It brings me back to my grandmas kitchen. I thought it would be fun to make a fall version for pumpkin season! I hope you give it a try! Wishing you all a happy fall season and I hope you enjoy this pumpkin rice pudding recipe.
Ingredients for Pumpkin Rice Pudding
2 cups cooked white rice
2 1/2 cups whole milk
1/2 cup sugar
1/4 tsp salt
1 egg
1/2 cup pumpkin puree
1 tsp vanilla extract
1 tsp nutmeg
1/2 cup heavy cream
2 tbsp pumpkin pie spice
Instructions:
In a medium saucepan, add whole milk, sugar and salt.
Bring to boil.
Add cooked rice, reduce to low heat simmer for 40 minutes.
In medium mixing bowl whisk egg and heavy cream.
Add one cup of rice mixture into the whisked egg and heavy cream, then add into saucepan.
Cook on low for five more minutes.
Add vanilla extract, pumpkin puree and and pumpkin pie spice.
Stir until well blended.
Place in dessert glasses or 6 cup Pyrex.
Sprinkle with cinnamon or nutmeg.
Refrigerate for 5-6 days.
Serve warm or cold.
Optional: top with whipped cream
If you would like a recipe for making HOMEMADE PUMPKIN PUREE click HERE!
For more ways to use pumpkin puree check out these recipes:
ROASTED PUMPKIN AND BUTTERNUT SQUASH SOUP
You can see a video of the process along with two other pumpkin recipes in the video below:
Pumpkin Rice Pudding
This homemade sweet and creamy pumpkin rice pudding is a comforting and flavorful dessert with a fall twist. Made with pumpkin puree, white rice and pumpkin pie spice, it is a delightful seasonal treat.
Ingredients
- 2 cups cooked white rice
- 2 1/2 cups whole milk
- 1/2 cup sugar
- 1/4 tsp salt
- 1 egg
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp nutmeg or cinnamon
- 1/2 cup heavy cream
- 2 tbsn pumpkin pie spice
Instructions
- In a medium saucepan, add whole milk, sugar and salt.
- Bring to boil
- Add cooked rice, reduce to low heat simmer for 40 minutes
- In medium mixing bowl whisk egg and heavy cream.
- Add one cup of rice mixture into the whisked egg and heavy cream, then add into saucepan.
- Cook on low for five more minutes.
- Add vanilla extract, pumpkin puree and and pumpkin pie spice. Stir until well blended.
- Place in dessert glasses or 6 cup Pyrex.
- Sprinkle with cinnamon or nutmeg
- Refridgerate for 5-6 days.
- Serve warm or cold.
