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Pumpkin Rice Pudding in a glass jar on a white background.

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!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 people
Calories 205kcal


  • 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


  • 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