Pumpkin Spice Rice Pudding - Resized

Pumpkin Spice Rice Pudding

If you’re not a baker but want a warm and cozy pumpkin flavored treat, make a pot of this easy pumpkin spice rice pudding. It comes together in one pot in about 30 minutes and is packed with lots of cinnamon and rich pumpkin flavor!

This recipe stars U.S.-grown short grain white rice and comes to us from our friend @dietitiandebbie.

  • Servings
    5 scoops
  • Serving Size
    1 scoop
  • Prep Time
    5 mins
  • Cook Time
    20 mins
  • Total Time
    25 mins

Ingredients

  • 1 cup uncooked short-grain white rice
  • 2 cups water
  • 2 cinnamon sticks
  • 1 (15 oz) can coconut milk
  • ¾ cup canned pumpkin puree
  • ⅓ cup brown sugar
  • 2 tsp pumpkin spice
  • 1 tsp vanilla extract
  • ¼ to ½ tsp sea salt
 

Directions

  • In a medium sized sauce pan add the rice, water, and cinnamon sticks. Place over medium heat and bring to a boil, stirring occasionally.
  • Once boiling, cover the pan with a lid, reduce heat to low, and simmer for 8-10 minutes until most of the water is absorbed.
  • Stir in the milk, pumpkin puree, and pumpkin pie spice. Turn heat to medium-low, cover, and continue cooking for 5-7 minutes.
  • Remove the lid and stir in the vanilla and brown sugar. Continue cooking until the rice pudding, stirring occasionally to prevent sticking, until it has thickened, about 10 mins or so.
  • Once thick, remove from heat. Discard the cinnamon sticks. Serve warm or cold, topped with a sprinkling of nuts and cinnamon.
 

Recipe Notes

Canned coconut makes this extra creamy, but for a lighter version, use a non-dairy milk of choice instead.