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Pumpkin Rice Pudding in a glass jar on a white background.
5 from 3 votes

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


  • 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 (10%), Carbohydrates: 39g (13%), Protein: 5g (10%), Fat: 3g (5%), Saturated Fat: 2g (10%), Cholesterol: 9mg (3%), Sodium: 49mg (2%), Potassium: 213mg (6%), Fiber: 2g (8%), Sugar: 19g (21%), Vitamin A: 3723IU (74%), Vitamin C: 1mg (1%), Calcium: 141mg (14%), Iron: 1mg (6%)