Pumpkin Rice Pudding Recipe

This creamy Pumpkin Rice Pudding is made with starchy Arborio rice, pure pumpkin puree, sweet honey, reduced-fat milk, and a blend of warm spices like cinnamon, ginger, and nutmeg. The result is a rich and comforting dessert with a thick, smooth texture and the cozy taste of fall in every spoonful. Perfect for making ahead, this easy recipe serves 8 and is a wonderful dessert for holiday gatherings.

Pumpkin Rice Pudding Ingredients

• 2 cups water
• 1 cup arborio rice
• 3 cups reduced-fat (2%) milk
• 1 cup solid-pack pure pumpkin (not pumpkin pie filling)
• 3/4 cup honey
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon, plus more for garnish
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/3 cup heavy whipping cream, whipped

How To Make Pumpkin Rice Pudding

1. Preheat the oven and cook the rice: First, preheat your oven to 375∘F (190∘C). You will need an ovenproof 4-quart saucepan with a lid. Bring the water to a boil in the saucepan on the stovetop. Stir in the Arborio rice, cover the pot, and reduce the heat to low. Let it simmer until the rice is nearly cooked, which takes about 20 minutes.
2. Mix the pumpkin custard: While the rice is cooking, whisk together the milk, pumpkin puree, honey, vanilla, cinnamon, ginger, nutmeg, and salt in a large bowl.
3. Combine and bake: Once the rice is ready and still hot, pour the pumpkin mixture into the saucepan. Stir everything well to combine. Cover the saucepan and carefully transfer it to the preheated oven. Bake for 45 to 50 minutes, until the liquid has reduced by about one-third and the mixture is foamy and bubbling.
4. Stir and chill: Remove the saucepan from the oven and give the pudding a good stir to mix all the ingredients back together. Transfer the pudding to a large bowl, cover it with plastic wrap, and chill it in the refrigerator for at least 8 hours or overnight.
5. Serve the pudding: Once chilled and thick, spoon the pudding into individual bowls. Serve with a dollop of whipped cream and a final sprinkling of cinnamon for garnish.

Recipe Tips

• Use Arborio Rice: This recipe specifically calls for Arborio rice, which is a short-grain Italian rice. It has a high starch content that gets released during cooking, creating the classic creamy texture of a perfect pudding. Using other types of rice will result in a less creamy final product.
• Chilling is Essential: The 8-hour chilling period is a crucial step. The pudding will seem thin when it comes out of the oven, but it thickens significantly as it cools. This long chill also allows the flavors to meld and deepen.
• Use Pure Pumpkin Puree: Be sure to buy solid-pack pure pumpkin, not pumpkin pie filling. Pie filling comes pre-sweetened and spiced, which will make your pudding overly sweet and alter the flavor.
• Stir Well After Baking: Don’t skip the step of stirring the pudding after it comes out of the oven. This ensures the rice and liquid are fully incorporated, leading to a smooth, consistent texture once it has chilled.

What To Serve Pumpkin Rice Pudding

This pumpkin rice pudding is best served chilled, topped with a generous dollop of fresh whipped cream and a light dusting of cinnamon. For added texture and flavor, you can sprinkle some toasted pecans or walnuts on top. A drizzle of maple syrup or a few pieces of candied ginger can also add a delicious finishing touch that complements the warm spices in the pudding.

How To Store Pumpkin Rice Pudding Leftovers

• Refrigerate: Store any leftover pudding in an airtight container in the refrigerator. It will keep well for up to 4 days. The pudding is served chilled, so it’s ready to eat right from the fridge.
• Freeze: Freezing is not recommended for this pudding. The texture of the rice can become grainy and watery after being frozen and thawed.

Pumpkin Rice Pudding Nutrition Facts

• Calories: 320 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 95mg
• Total Carbohydrate: 58g
• Dietary Fiber: 3g
• Sugars: 32g
• Protein: 7g

Frequently Asked Questions

• Can I serve this rice pudding warm? This recipe is designed to be served cold, as the pudding thickens to its ideal consistency during the long chilling time. If you prefer it warm, you can gently reheat it on the stovetop, but be aware the texture will be looser than when it’s served cold.
• Can I use a different type of milk? Yes, you can substitute the 2% milk with whole milk for an even richer pudding. For a dairy-free version, full-fat canned coconut milk would be a delicious and creamy alternative.
• Why is Arborio rice important? Arborio rice releases a lot of starch as it cooks, which acts as a natural thickener. This is what gives the pudding its signature creamy, velvety texture without needing eggs or cornstarch.
• My pudding looks thin after baking. Is that normal? Yes, it is completely normal for the pudding to look thin and liquidy when it first comes out of the oven. It will thicken dramatically as it cools in the refrigerator for at least 8 hours.

Try More Recipes:

• Cheesecake-Stuffed Pumpkin Bread Recipe
• Dump Pumpkin Pie Recipe
• Souffled Pumpkin Pancake Recipe