Pumpkin Rice Pudding
Published 9/24/2023
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Made with just 5 ingredients, pumpkin rice pudding is a delightfully warm and cozy fall recipe. Serve it for dessert or even try it for breakfast!
If you’re a fan of pumpkin oatmeal, you’re going to love this pumpkin rice pudding recipe. This naturally vegan and gluten free fall dessert is made on the stovetop with minimal ingredients.
We like to make this seasonal pumpkin rice pudding on cooler days because it’s comforting, cozy, and always satisfies that sweet tooth!
Featured Comment
“I stumbled upon this recipe and just had to make it. I was craving the comfort of rice pudding, and the adding pumpkin was a no-brainer. I’m so glad this combination exists! Thank you so much for sharing!” – Bree
What is in pumpkin rice pudding?
This pumpkin pie variation on rice pudding comes together with a just a few simple ingredients you likely have on hand:
- Short grain brown rice
- Almond milk
- Maple syrup
- Pumpkin pie spice
- Pumpkin purée
Pumpkin Rice Pudding Substitutions
Try any of these rice pudding ingredient swaps:
Rice: Instead of short grain brown rice, use regular brown rice. Start with about 1/2 cup less almond milk (so about 1.5 cups) and add more as needed until the rice is done cooking.
Milk: Any dairy or non-dairy milk works great. Oat milk would be delicious!
Sweetener: Replace the maple syrup with the same amount of honey (the rice pudding won’t be vegan if making this change).
Spices: Use store-bought or homemade pumpkin pie spice.
FAQ
Rice pudding is typically a dessert, but this pumpkin rice pudding could totally pass for breakfast! Top with sliced banana, fresh berries, spiced nuts, and a drizzle of maple syrup for the ultimate fall breakfast.
Rice pudding is supposed to be pretty thick. Once cooked, if it’s too thick for your liking, add 1-2 tablespoons of additional milk at a time until you reach the desired consistency.
Storage
Pumpkin pie rice pudding tastes great as leftovers! Let the rice pudding cool completely, transfer to an airtight container, and refrigerate for up to 5 days.
When ready to reheat, transfer the rice pudding into a medium pot set over low heat. Mix in about 1/4 to 1/2 cup of milk and heat until warmed through, stirring occasionally.
Serving Suggestions
Top bowls of pumpkin rice pudding with a drizzle of milk or maple syrup, sprinkle of pumpkin pie spice, or handful of toasted pumpkin seeds. You can’t go wrong!
Pumpkin Rice Pudding
Ingredients
- 1 cup short grain brown rice
- 2.5 cups unsweetened almond milk, divided
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice, store-bought or homemade
- 1/2 cup pumpkin purée, canned or homemade
Instructions
- Place brown rice, 2 cups almond milk, maple syrup, and pumpkin pie spice in a medium pot over high heat. Mix well and bring to a boil.
- Once boiling, reduce the heat to low and cover. Let simmer for 30-35 minutes (there should still be some liquid left).
- Mix in the pumpkin and continue to simmer for an additional 10-20 minutes, or until the rice is cooked through and the consistency is thick.
- Mix in the remaining 1/2 cup of almond milk. Serve hot with a splash of milk on top.
Tips & Notes
- Storage: Let the rice pudding cool completely, transfer to an airtight container, and refrigerate for up to 5 days.
- To Reheat: Transfer the rice pudding into a medium pot set over low heat. Mix in about 1/4 to 1/2 cup of milk and heat until warmed through, stirring occasionally.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Update: This is so good! Perfect for a chilly, fall, Ohio day after a run. I topped it with a little whipped cream and just a few sweet ginger bits (Penzy’s).
<3 AND I am so glad you use Penzey's!!!
I am making this right now and my house smells divine! ??
yummy! I’m a vanilla rice pudding fan, but I bet this pumpkin version is even better!
I definitely will make this for breakfast in place of my normal oats!
What an awesome way to switch up oatmeal for breakfast!! I’ll have to try this soon. I think I’d add banana and almond butter, and maybe a few chocolate chips….
I am SO there with you Lee! I love pumpkin and ea t it as soon as it appears all through fall and winter. I just love its taste, how cheerful bright orange it is , and not the least that it’s so good and healthy for me.
Thias recipe sounds lovely, I can titally picture myself eating this for a weekend breakfast. Thanks for sharing it, can’t wait to try it! Have a great weekend 🙂
Just loving the creaminess! Rice porridge is heaven to wake-up too!
RIGHT!? Every day. Please.
Pumpkin should absolutely extend past October! And so should this pudding – it looks deeelicious. What a great idea!
CHEERS to making pumpkin a year round THING.
Asian market has it all year round and better you buy it in chunks so no scrapping seeds. Tastes better as well.
I love this! This is totally my kind of breakfast. I often make “milk rice” (rice cooked in milk) and then top it with stuff, my favourite being brown sugar, cinnamon, flaked almonds and raisins.
YESSSSS. I would totally add peanut butter and banana to that 🙂
Holy cannoli I need this! This looks sooooo good! Thankfully, I am not travelling again until the first weekend in December. The end of the summer and beginning of fall I was all over the place, so I’m excited to have a few weekends at home with some (meaning not much) down time.
Isn’t it nice to be home for a few weekends in a row? I was just talking about this with a friend traveling seems AMAZING when you’re planning it, then you’re gone for 3 weeks and home just sounds SO GOOD.