Erin’s Recipe Rundown
Texture: Smooth and creamy.
Taste: Lightly spiced, rich pumpkin flavor with just enough sweetness.
Ease: Not only easy, but easy to make in advance.
Top Tips: Serve it hot or chilled. Both options are delicious!
Would I make these again? Definitely! A bowl of cozy rice pudding, topped with a little cinnamon and nutmeg, is always a welcome sight.
xoxo erin
This post was originally published in October 2020. It was updated with new photos and instructions in September 2024.
This pumpkin rice pudding is creamy and lightly spiced with cinnamon and nutmeg. It makes a cozy and comforting fall or holiday dessert!
This recipe is naturally gluten-free and easy to make in advance. It’s perfect for any gathering.
Featured Comment
From Lisa: “Yum! This is a great fall dessert! I wasn’t normally a fan of rice pudding, but this is so creamy and warm. It was really tasty.”
Table of Contents
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this pumpkin rice pudding. Jump to the recipe card below for the exact measurements.
- Rice: Long-grain and Arborio rice are two popular choices, but I prefer Basmati for its good structure. Arborio provides a creamier, slightly chewier texture, but if you go that route, you may want to reduce the cook time to prevent mushy rice.
- Pumpkin: I use canned pumpkin for this recipe, but feel free to use fresh pumpkin puree if you have it. For the best overall texture, drain the puree before using it.
- Half and half: Like Ina Garten’s classic recipe for rice pudding, I like to use half and half instead of a combination of milk and cream. It makes for the creamiest rice pudding!
- Egg: An egg adds richness and body to the rice pudding for the perfect taste and texture.
How to Make Pumpkin Rice Pudding
Here’s an overview of how to make this rice pudding. You can jump to the recipe for the full instructions!
- In a saucepan: Bring the rice, water, and salt to a boil. Salt is key so the rice doesn’t stick plus it adds flavor!
- Once it starts boiling: Stir once, then reduce to a simmer on the lowest setting. Cover it and let it simmer for 8 minutes.
- Add dairy and sugar: Stir in 4 cups of half and half plus the sugar. Simmer for another 20-25 minutes uncovered.
- Stir often: As it continues to simmer, stir often to avoid sticking. You want to cook the rice until it is soft and tender.
- Cook:The texture may still be a bit loose, but this is normal. The dessert will firm up more as it chills.
- Add other ingredients: When the rice is soft, slowly stir in the beaten egg. Then add in the pumpkin, maple syrup, and spices.
- Cook some more: On low, let the pudding cook for another minute then remove it from the heat. Add in the vanilla and remaining half and half. Stir until well-combined
- Chill or serve: Transfer the pudding to a bowl and cover with plastic wrap before placing it in the fridge to chill. Or, if you prefer it warm, serve the rice pudding right away. Sometimes it’s just too hard to wait!
You also might like this pumpkin cream pie.
Recipe Notes
- Need to serve a crowd? If you’ll be making this gluten-free pudding recipe for a large number of guests, simply double the recipe.
- Individual servings – Divide into ramekins, mason jars, or fancy dessert glasses to make your dessert feel extra special.
- Add garnish – Top with a sprinkle of cinnamon or some chopped nuts if you’d like. Walnuts, almonds, and pecans would all taste great!
Make-Ahead/Storage/Freezing Instructions
- To Make-Ahead: This recipe works so well for advanced prep. Use the instructions for storing or freezing. Reheat or serve chilled.
- To Store: Wrap the bowl with plastic wrap and refrigerate for up to 4 days.
- To Freeze: Cover and store for up to 3 months in the freezer. Thaw in the refrigerator overnight and then give it a good stir before serving. You may need to add a little more half and half to loosen it up.
- To Reheat: It can be warmed up in the microwave or on the stove. You may need to add a little extra half and half until it reaches the desired texture.
Why isn’t my pumpkin rice pudding thickening up?
The pumpkin rice pudding will thicken as it chills in the fridge. It takes time to set up fully and won’t be totally thick right after the cook time.
What kinds of rice can I use?
I love using Basmati rice in this recipe. It offers a great texture and structure to the pudding. Long-grain and Arborio rice are two other popular choices for rice pudding. If you use Arborio, reduce the cook time accordingly to avoid mushy rice!
Should I use canned or fresh pumpkin puree?
I like to use canned pumpkin, but you can definitely use fresh pumpkin puree if you have it. Fresh comes with extra prep work, but also wonderfully rich flavor. Both are great options!
What can I serve with the pumpkin rice pudding?
You can add mix-ins like raisins, cranberries, or nuts for extra texture and flavor. Just fold them in at the end of the cook time. Or, when you’re ready to serve, you can top it with whipped cream, a sprinkle of cinnamon and nutmeg, or even a drizzle of caramel.
More Cozy Dessert Recipes
Pumpkin Rice Pudding
Ingredients
- 3/4 cup (135g) white basmati rice
- 1 1/2 cups (360ml) cold water
- 1/2 teaspoon kosher salt
- 5 cups (1183 ml) half-and-half divided
- 1/2 cup (100g) granulated sugar
- 1 large egg beaten
- 3/4 cup (170g) pumpkin puree
- 2 tablespoons pure maple syrup optional – or 2 tablespoons brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- In a medium heavy-bottomed saucepan, combine the rice, water and salt. Bring it to a boil, stir once, the reduce to a simmer on the lowest heat and cover. Simmer covered for 8 minutes.
- Stir in 4 cups of half-and-half along with the sugar. Simmer uncovered for 20-25 minutes, until the rice is very soft, stirring often.
- Once the rice is totally soft, slowly stir in the beaten egg followed by the pumpkin, maple syrup and spices. Cook for another 1 minute then remove from the heat.
- Add the remaining cup of half-and-half and vanilla. Stir well. Pour into a bowl, and cover with plastic wrap. Serve warm or chilled.
Hi,I cannot eat eggs. Is there a substitute or can I just forego the egg?
Hi Dipika, you can most likely leave out the eggs, if you’re okay with a thinner consistency. Or you could try a different thickener. We haven’t tested out egg-free options with this one. If you decide to give it a try, we’d love to hear how it goes!
Would this work with leftover pie filling?
Hi Donna, we recommend canned pumpkin which is pure pumpkin puree, rather than pumpkin pie filling that has extra ingredients in it. We hope this helps!
I love the sound of this, but I have questions. 1. I’m confused by the comments that refer to almond milk, coconut milk, brown rice, etc. Do they refer to another recipe? And 2. I’m concerned about adding a beaten egg to a simmering liquid. Wouldn’t it cook the egg, like when you add beaten egg to make egg drop soup? Mightn’t it work better to mix the egg with the pumpkin and to add them together?
Hi Tom, thank you for your questions! The dairy-free milk questions are from a very early version of the recipe years ago. The recipe no longer calls for those milks and instead uses half-and-half. The beaten egg is slowly stirred in so that it incorporates with the mixture. Stirring constantly while slowly adding the egg should prevent the egg from scrambling. We hope you enjoy the recipe!
I’m assuming you add the half and half to the water or do you drain the water first? Thank you!
Hi Julie, no need to drain the water first. The rice will absorb most of the water and you’ll just add the half and half to the rice. We hope you enjoy the recipe!
Can I leave out the egg?
Hi Vesta, yes that should work, it will just be thinner. You could add a different thickener if you’d like it to be thicker. We hope you enjoy the recipe!