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Meaningful Eats

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings


  • 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


  • 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.


  • 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