This pumpkin rice pudding has a great pumpkin flavor to it, probably due to the high ratio of pumpkin I added to the recipe! It has a great warm flavor due to the pumpkin spices and the cinnamon. If you love everything pumpkin, this is for you!

Overhead photo of pumpkin rice pudding topped with chopped pecans.

I actually adapted this recipe from my Mexican Rice Pudding. I think that recipe is so so good and I knew I could make it even better by adding pumpkin to it!

I was right. The addition of pumpkin works beautifully AND this recipe is easy to make. I’ll show you…

Three jars of pumpkin rice pudding.

How to make Pumpkin Rice Pudding

In a medium sized pot add the rice, cinnamon sticks, and water. Place over medium heat and bring to a boil, stirring occasionally.

Once boiling cover with a lid, reduce heat to low, and simmer for 10-12 minutes. At this point most of the water should be absorbed.

A jar of pumpkin rice pudding topped with pecans.

Next, stir in the milk, pumpkin puree, and pumpkin pie spice.

Turn the heat to medium-low, cover, and continue cooking for 10 minutes.

Pro tip: while you could leave it be for the full 10 minutes, I like to stir my rice every 3 minutes just to prevent major sticking issues that could arise.

Overhead photo of 3 jars of pumpkin rice pudding.

Remove the lid and stir in the vanilla and brown sugar.

Pro tip: I used dark brown sugar because I love the stronger and deeper warm flavor, however, light brown sugar works great as well!

Continue cooking until the rice pudding has reached a thick consistency, about 15-20 minutes. During the thickening stage, stir the rice pudding occasionally to prevent it from sticking to the bottom of the pot.

Pumpkin rice pudding topped with pecans.

Once thick, remove from heat.

Serve the pumpkin rice pudding warm or cold and topped with chopped pecans. 

A spoon scooping into a jar of pumpkin rice pudding.

If you like this Pumpkin Rice Pudding, be sure to try:

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Pumpkin Rice Pudding

Traditional rice pudding with a twist... pumpkin flavor galore! This pumpkin rice pudding is loaded with pumpkin and best served when topped with chopped pecans for even more flavor and texture!
prep time 5 mins
cook time 35 mins
total time 40 mins
servings: 8 people
calories: 205kcal
author: Salt & Baker

INGREDIENTS

  • 1 cup long grain white rice
  • 2 cups water
  • 2 cinnamon sticks
  • 3 cups milk
  • 3/4 cup pumpkin puree
  • 2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup brown sugar packed, can use light or dark brown sugar
  • chopped pecans for serving

INSTRUCTIONS

  • In a medium sized pot add the rice, cinnamon stick, and water. Place over medium heat and bring to a boil, stirring occasionally. 
  • Once boiling cover with a lid, reduce heat to low, and simmer for 10-12 minutes. At this point most of the water should be absorbed.
  • Stir in the milk, pumpkin puree, and pumpkin pie spice. Turn heat to medium-low, cover, and continue cooking for 10 minutes. 
  • Remove the lid and stir in the vanilla and brown sugar. Continue cooking (can raise heat to medium) until the rice pudding has reached a thick consistency, about 20 mins or so. While the rice pudding is thickening, make sure to stir it occassionally to prevent it from sticking to the bottom of the pot.
  • Once thick, remove from heat. Discard the cinnamon sticks. Serve warm or cold, topped with a sprinkling of chopped pecans.
Calories: 205kcal | Carbohydrates: 39g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 49mg | Potassium: 213mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3723IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg
Course: Dessert
Cuisine: American
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