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 holiday gathering.
A bowl of cozy rice pudding topped with a little cinnamon and nutmeg is always a welcome sight. This pumpkin rice pudding is rich and creamy like classic rice pudding, but includes spices, pumpkin and maple syrup. It makes for a special holiday dessert!
This rice pudding is also easy to make in advance, so it makes a great dessert during the holiday season. It may be served hot or chilled.
Ingredients You’ll Need
- Rice: The two most popular choices of rice are long-grain rice and Arborio rice. I prefer basmati for its good structure. Arborio provides a creamier, slightly chewier texture. However, to prevent it from become mushy, you may want to reduce the cook time.
- Pumpkin: I use canned pumpkin for this pudding recipe. Feel free to use fresh pumpkin puree if you have it. For the best overall texture of the dessert, 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 also adds richness and body to this rice pudding.
How to Make Pumpkin Rice Pudding
Although there are several steps, this dessert is really quite simple to make. The rice is cooked in two stages to get the right consistency and infusion of flavor.
STEP BY STEP INSTRUCTIONS
- Bring rice/water to a boil. Always use salt when making rice, as it enhances the flavors and prevents sticking.
- Cover/cook for 8 minutes. When it comes to a boil, stir once and turn the heat down to a simmer.
- Add half & half/sugar. Remove the lid and stir in the half and half, reserving 1 cup for later. Then, stir in the sugar.
- Cook, stirring often. Continue to simmer uncovered until the rice is soft and tender.
- Cook until thick. 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 ready, stir in the egg, pumpkin, maple syrup, and spices. Stir them in slowly, to be sure everything incorporates well.
- Cook 1-2 minutes more: Keep on low heat so the egg doesn’t cook too fast and scramble. Then, add the vanilla with the remaining half and half.
- Cover/chill: Transfer to a bowl and cover before placing it in the refrigerator. Or, enjoy it warm if you just can’t wait!
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!
Storage/Freezing
- Storage and reheating – Keep covered in the refrigerator and use within 4 days for best results. To reheat, warm in the microwave or on the stove with a little extra half and half as needed.
- Freezing – This pumpkin rice pudding will keep for up to 3 months in the freezer. However, the sooner you eat it the better will taste. Thaw in the refrigerator overnight and give it a good stir before serving. You may need to add a little more half and half to loosen it up.
More Holiday Desserts:
- Sticky Toffee Pudding Cake
- White Chocolate Peppermint Rice Krispies Treats
- Gluten-Free Drop-Style Christmas Cookies
- Gluten-Free Pumpkin Pie (with Homemade Crust)
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Pumpkin Rice Pudding
This pumpkin rice pudding is creamy and lightly spiced with cinnamon and nutmeg. It makes a cozy and comforting fall or holiday dessert!
Ingredients
- ¾ cup white basmati rice
- 1 ½ cups cold water
- ½ teaspoon salt
- 5 cups half-and-half, divided
- ½ cup sugar
- 1 egg, beaten
- ¾ cup pumpkin
- 2 tablespoons pure maple syrup, optional – or 2 tablespoons brown sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon 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.
Recipe Notes
- Storage and reheating – Keep covered in the refrigerator and use within 4 days for best results. To reheat, warm in the microwave or on the stove with a little extra half and half as needed.
- Freezing – This pumpkin rice pudding will keep for up to 3 months in the freezer. However, the sooner you eat it the better will taste. Thaw in the refrigerator overnight and give it a good stir before serving. You may need to add a little more half and half to loosen it up.
Calories: 363kcal | Carbohydrates: 31g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 102mg | Sodium: 291mg | Potassium: 337mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1988IU | Vitamin C: 3mg | Calcium: 228mg | Iron: 1mg
NUTRITION INFORMATION:
Calories: 363kcal
This post was originally published in October 2013. It was updated with new pictures and instructions in October 2020.
