Side view of praline pumpkin rice pudding in a glass dish.

Praline Pumpkin Rice Pudding

"Rice to the Rescue!" Recipe Contest Winner- Patricia Harmon

  • Servings


  • 1 (12-ounce) can evaporated milk, divided
  • 3 cups cooked short or medium grain white rice
  • 1 cup canned pumpkin
  • ¾ cup dark brown sugar, divided
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 tablespoon butter
  • ⅔ cup pecans, coarsely chopped


  • Reserve 2 tablespoons evaporated milk; set aside for Praline Topping.
  • In heavy saucepan over medium heat, combine remaining evaporated milk, cooked rice, pumpkin, ½ cup brown sugar, pumpkin pie spice and salt. Stirring occasionally, cook 8 to 10 minutes, or until pudding begins to thicken. Pour into 2-quart serving dish or individual dessert dishes.
  • Praline Topping: Melt butter in heavy skillet over low heat. Add remaining 2 tablespoons evaporated milk and ¼ cup brown sugar; cook 1 to 2 minutes, or until mixture is smooth. Stir in nuts to coat. Spoon pecan mixture over pudding. Serve at room temperature.

Nutrition Facts

  • Calories 290
  • Total Fat 12g
  • Cholesterol 18mg
  • Sodium 140mg
  • Carbohydrates 36g
  • Dietary Fiber 2g
  • Protein 6g