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Pumpkin rice pudding is a cozy fall dessert that brings together the creaminess of classic rice pudding with the warm flavor of pumpkin and spices. The rice cooks slowly in milk until tender, creating a thick, comforting base that blends beautifully with the pumpkin mixture.
It’s an easy dessert to make ahead, and it reheats wonderfully with a splash of milk or cream. Serve it warm with whipped cream and cinnamon sugar, or chill it completely for a cool, creamy treat. Either way, it feels like autumn in a bowl.
What You’ll Like About This Dish
Warm fall flavor. Pumpkin and spices give classic rice pudding a seasonal twist.
Creamy texture. Short-grain rice cooks up plump and tender.
Easy to make. Simmer, stir, and finish with a quick pumpkin mixture.
Great hot or cold. Serve it warm from the pot or chilled from the fridge.
Ingredient Notes
- Short-grain rice – Arborio works well and creates a thick, creamy pudding.
- Milk – Forms the base and helps the rice cook evenly.
- Brown sugar – Sweetens and adds caramel depth.
- Canned pumpkin – Use plain pumpkin puree for the best texture.
- Vanilla extract – Enhances the warm spices.
- Cinnamon & nutmeg – Classic fall spices that pair perfectly with pumpkin.
- Salt – Just a pinch to balance the sweetness.
- Light cream or milk – Added before serving for extra richness.
- Whipped topping & cinnamon sugar – Optional but great for garnish.
Steps to Make Pumpkin Rice Pudding
- Combine the rice, milk, and brown sugar in a saucepan.
- Heat until boiling, then reduce the heat and cook until the rice is tender.
- Mix the pumpkin with the vanilla, spices, and salt.
- Stir the pumpkin mixture into the cooked rice.
- Chill if making ahead, or proceed to warm for serving.
- Add cream or milk before serving, and garnish as desired.
Tips
Stir the rice frequently so it doesn’t stick or scorch.
Use short-grain rice for the creamiest texture.
Adjust the spice levels to suit your taste.
Add a splash of cream before reheating to loosen the pudding.
Recipe Variations
- Extra-spiced. Add ginger or cloves for a stronger pumpkin spice flavor.
- Raisin version. Stir in a handful of raisins during the final few minutes.
- Maple rice pudding. Replace some of the brown sugar with maple syrup.
- Coconut twist. Replace some of the milk with coconut milk.
- Crunchy topping. Add toasted pecans, walnuts, or granola on top.
Serving Suggestions
- Serve warm with whipped cream.
- Pair with cinnamon sugar or a dusting of nutmeg.
- Add a drizzle of maple syrup for extra richness.
- Garnish with toasted nuts for texture.
How to Store
Refrigerate leftover rice pudding in an airtight container for up to 3 days.
The pudding thickens as it chills; add milk or cream when reheating.
Warm gently on the stovetop for the best texture.
You might also enjoy this delicious classic pumpkin pie. If you have an Instant Pot, you might enjoy this pumpkin crème brûlée.
Pumpkin Rice Pudding
Ingredients
- 1 cup Arborio rice, or another short-grain variety
- 3 cups milk
- ¾ cup brown sugar, packed
- ¾ cup canned pumpkin
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp salt
- Optional: whipped topping
- Optional: cinnamon sugar
- Half-and-half or milk, as needed (to loosen when serving/reheating)
Instructions
- Combine the rice, milk, and brown sugar in a medium saucepan. Place the saucepan over medium heat and cook, stirring, until it begins to boil. Reduce the heat to medium-low and continue cooking, stirring frequently, for about 30 to 40 minutes or until the rice is tender and most of the liquids are absorbed.1 cup Arborio rice | 3 cups milk | 3/4 cup brown sugar
- Meanwhile, combine the pumpkin with the vanilla, cinnamon, nutmeg, and salt. Set aside.3/4 cup canned pumpkin | 1 tsp vanilla extract | 1 tsp ground cinnamon | 1/8 tsp ground nutmeg | 1/8 tsp salt
- When the rice is finished, add the pumpkin mixture and stir until well blended. Transfer to a bowl, cover, and refrigerate until serving time.
- To serve warm, spoon the pudding into a saucepan and warm over low heat, stirring. Add a splash of half-and-half or milk as needed to loosen.Half-and-half or milk
- Serve the rice pudding in small bowls with whipped topping and a sprinkling of cinnamon sugar, if desired.Optional: whipped topping | Optional: cinnamon sugar
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
