Ingredients You’ll Need

overhead shot of ingredients used to make pumpkin rice pudding

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.

4 photos showing how to start cooking the rice

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.

step by step instructions of how to finish cooking rice pudding and chill it

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!

close up shot of pudding in white ramekin being scooped with a spoon

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:

This post was originally published in October 2013. It was updated with new pictures and instructions in October 2020.

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