Creamy Pumpkin Rice Pudding is a comforting fall treat, rich with pumpkin and spices, perfect for sharing with the whole family. This classic pudding recipe blends cooked rice, pumpkin purée, warm spices, and milk into a creamy dessert that's both easy and satisfying.
If you love seasonal desserts, you may also enjoy our Moist Pumpkin Bread, Pumpkin Biscotti Recipe, or our Easy Apple Loaf Cake.
Pumpkin Rice Pudding Recipe at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 40 minutes
- 🧊 Optional Chill
- 👥 Servings: 4-6
- 🔥 Cook Method: Stovetop
- 🍽️ Cuisine: American, Holiday
- 👩🍳 Pair With: Spiced apple cider, Pecan Pie Bars, ginger cookies
- ⭐ Difficulty Level: Easy
Pumpkin and rice come together here in the most practical, cozy way: an easy dessert that looks special with minimal effort. ~Jami
Jump to:
Why We Love This Recipe
- Creamy Texture: The rice and milk simmer into the most luscious base, perfect for cozy fall evenings. Just like our traditional Greek Rice Pudding!
- Seasonal Flavor: Pumpkin and pie spice give it that autumn warmth we crave every year.
- Family-Friendly: Simple ingredients make it a dessert everyone enjoys, even picky eaters.
- Flexible: Enjoy it warm or chilled, with endless topping options like whipped cream or candied seeds.
Pumpkin Rice Pudding Ingredients
Here's what we use to make this creamy and spiced pudding:
- Arborio Rice: We use medium-grain rice so the pudding comes out tender and creamy.
- Milk: Whole milk makes it extra rich and silky.
- Pumpkin Purée: Real pumpkin (not pie filling) brings natural sweetness and color.
- Brown Sugar: Adds depth and warmth to balance the pumpkin.
- Granulated Sugar: Helps sweeten and smooth out the flavors.
- Vanilla Extract: A splash at the end makes everything taste better.
- Pumpkin Pie Spice & Cinnamon: That classic mix of fall flavors like cinnamon, nutmeg, and cloves. Have leftover spices? Try our Pumpkin Spice French Toast!
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Milk: Use a combination of milk and heavy cream or half-and-half for a richer flavor and creamier texture.
- Extra Flavor: Stir in raisins or dried cranberries.
How To Make Creamy Pumpkin Rice Pudding
Step One: Cook the Rice
Simmer rice in water with a pinch of salt until tender, then rest for 5 minutes covered.
Step Two: Make the Pumpkin Mixture
Whisk together milk, pumpkin, and sugars in a saucepan, then stir in the cooked rice.
Step Three: Add Flavor and Simmer Until Creamy
Cook the mixture over medium-low heat, stirring often, until it thickens into pudding.
Stir in vanilla, pumpkin pie spice, and cinnamon.
Step Four: Taste and Serve
Taste, adjust, and serve warm or chilled.
Top with whipped cream, a dust of cinnamon, or chopped pecans if desired.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Stir frequently to prevent rice from sticking to the bottom of the pan.
✔️ DO Taste and adjust sugar for your sweetness preference.
❌ DO NOT Walk away while simmering. It thickens fast.
Storage
Creamy rice pudding keeps well in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of milk and warm it on the stovetop or in the microwave until smooth and creamy again. It can also be frozen in small portions for later use, though the texture may soften after thawing.
Recipe FAQs
Medium-grain rice is the most reliable because it turns tender and creamy when simmered. Long-grain rice often stays too firm, and short-grain can become gummy.
Yes, make it a day or two in advance since the flavors deepen as it rests. Just be sure to add a splash of milk when reheating to restore creaminess.
Rice pudding can be enjoyed both ways, warm from the pot or chilled for a refreshing treat. Families often prefer it warm in fall and cold in spring or summer.
It has a similar spiced flavor with pumpkin and cinnamon, but the texture is softer and more custardy. Think of it as the cozy cousin to pumpkin pie.
Did You Try This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Don't forget to share it on Instagram, Facebook, & Pinterest. Thank you! 💛
📖 Recipe
Creamy Pumpkin Rice Pudding
Equipment
- Medium saucepan
- Large saucepan
- Wooden spoon or silicone spatula
- Whisk
Ingredients
- 1 cup uncooked medium-grain rice Arborio
- 2 cups water
- Pinch of salt
- 4 cups whole milk
- 1 cup pumpkin purée not pumpkin pie filling
- ¼ - ½ cup packed brown sugar adjust to desired sweetness
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- Toasted pecans for garnish optional
Instructions
- In a medium saucepan, combine rinsed rice, water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
- In a large saucepan, whisk together the milk, pumpkin purée, brown sugar, and granulated sugar. Add the cooked rice and stir to combine.
- Bring the mixture to a gentle simmer over medium-low heat, stirring often to keep it from sticking. Continue cooking for 20-25 minutes, or until thickened and creamy.
- Stir in vanilla extract, pumpkin pie spice, and cinnamon. Taste and adjust sweetness or spice if needed.
- Spoon into bowls and enjoy warm, or chill for a few hours. Top with toasted pecans if desired.
- If your pudding thickens too much as it cools, simply stir in a splash of milk before serving to loosen it back up.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Video
Notes
- Milk: Use a combination of milk and heavy cream or half-and-half for a richer flavor and creamier texture.
Jami Powell says
Our family loves this warm fall dessert!