Name: Pumpkin Rice Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 3/4 cup (135g) white basmati rice; 1 1/2 cups (360ml) cold water; 1/2 teaspoon kosher salt; 5 cups (1183ml) 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 (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

Jump to Recipe·Leave a Review

Pumpkin rice pudding is the ultimate cozy dessert for fall and holiday gatherings. With its rich, creamy texture and warm blend of cinnamon, nutmeg, and ginger, it’s a comforting treat that’s as nostalgic as it is delicious. Whether served warm or chilled, this dish brings together the classic flavors of pumpkin pie and creamy rice pudding in one irresistible bowl.

Why You’ll Love This Recipe

This pumpkin rice pudding is naturally gluten-free, easy to prepare ahead of time, and makes the perfect addition to your autumn dessert table. It’s a warm, spiced dessert that’s sweet, creamy, and satisfying without being too heavy. Whether you’re enjoying it after a holiday dinner or prepping it for a cozy night in, it’s sure to impress. Plus, it stores beautifully, making it a great make-ahead option for busy days.

Pumpkin Rice Pudding

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup white basmati rice
1½ cups cold water
½ teaspoon kosher salt
5 cups half-and-half, divided
½ cup granulated sugar
1 large egg, beaten
¾ cup pumpkin puree
2 tablespoons pure maple syrup (or brown sugar)
1½ teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger

Directions

In a medium heavy-bottomed saucepan, combine the rice, water, and salt. Bring to a boil, stir once, reduce heat to the lowest setting, and cover. Simmer for 8 minutes.
Stir in 4 cups of half-and-half and the granulated sugar. Simmer uncovered for 20–25 minutes, stirring often, until the rice is very soft.
Once the rice is fully cooked and soft, slowly stir in the beaten egg. Then add the pumpkin puree, maple syrup (or brown sugar), and spices. Cook for 1 minute more, then remove from heat.
Stir in the remaining 1 cup of half-and-half and the vanilla extract. Mix well.
Transfer to a serving bowl and cover with plastic wrap. Serve warm or chill in the refrigerator until ready to serve.

Servings and timing

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

Dairy-Free Version: Use full-fat coconut milk or a non-dairy creamer in place of half-and-half.
Brown Sugar Boost: Swap all the granulated sugar for brown sugar for deeper caramel notes.
Add-Ins: Stir in raisins, chopped pecans, or dried cranberries for texture.
Pumpkin Pie Spice: Use 1 teaspoon of pumpkin pie spice instead of individual spices for a shortcut.
Rice Options: Try Arborio rice for a creamier consistency or long-grain rice for a fluffier texture.
Extra Rich: Replace 1 cup of half-and-half with heavy cream for a richer pudding.
Fresh Pumpkin: Use homemade pumpkin puree for an earthy, fresh flavor.
Maple Forward: Use maple syrup as the sole sweetener for a more pronounced maple taste.
Serve with Toppings: Top with whipped cream, crushed graham crackers, or a sprinkle of cinnamon sugar.
Baked Finish: Pour into a baking dish and bake at 350°F for 15 minutes for a set, custard-like texture.

Storage/Reheating

To store, wrap the bowl tightly with plastic wrap and refrigerate for up to 4 days. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator and stir before serving.

To reheat, warm gently on the stove or in the microwave, adding a splash of half-and-half as needed to restore the creamy consistency.

FAQs

What type of rice works best for this pudding?

Basmati rice is recommended for its light texture, but Arborio or long-grain rice can also be used depending on your preference.

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly. Just be sure it’s pure pumpkin and not pumpkin pie filling.

How do I avoid curdling the egg in the pudding?

Stir the beaten egg in slowly and off the heat or over very low heat to prevent scrambling. Constant stirring helps, too.

Can I make this dairy-free?

Absolutely. Use full-fat canned coconut milk or your favorite dairy-free alternative in place of half-and-half.

Is this dessert served warm or cold?

Either! It’s delicious warm right off the stove or chilled straight from the fridge.

Can I double the recipe?

Yes, this recipe can be doubled. Just be sure to stir often to prevent sticking or scorching on the bottom of the pan.

Can I make it ahead of time?

Yes, it’s a great make-ahead dessert. It stores well and tastes even better after sitting for a few hours.

How long does it last in the fridge?

Pumpkin rice pudding keeps in the refrigerator for up to 4 days when properly stored.

Can I freeze pumpkin rice pudding?

Yes, freeze in a sealed container for up to 3 months. Thaw in the fridge and stir before serving.

What toppings go well with pumpkin rice pudding?

Try a dollop of whipped cream, chopped nuts, a drizzle of maple syrup, or a sprinkle of cinnamon sugar.

Conclusion

Pumpkin rice pudding is the perfect cozy dessert for chilly nights, holiday gatherings, or whenever you’re craving something sweet and spiced. With its creamy texture, warm pumpkin flavor, and simple ingredients, this dish is as comforting as it is delicious. Easy to make, easy to store, and always a hit—this is one fall dessert you’ll want to make on repeat.