Creamy Pumpkin Rice Pudding

Indulge in the cozy, autumn-inspired flavors of Creamy Pumpkin Rice Pudding, a luscious dessert that combines velvety Arborio rice with the warm spices of cinnamon, nutmeg, and ginger. Simmered to perfection in whole milk and sweetened with a blend of granulated and brown sugars, this creamy treat is elevated by the addition of real pumpkin puree, creating a fusion of rich texture and deep seasonal flavor. With optional add-ins like plump raisins and crunchy pecans, plus a dollop of whipped cream for serving, this versatile pudding is as perfect for a comforting weeknight dessert as it is for a holiday gathering. Ready in just under an hour, it’s an easy yet elegant way to embrace the flavors of fall!

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 cup Arborio rice (or short-grain rice)
• 4 cups Whole milk
• 1 cup Pumpkin puree
• 0.33 cup Granulated sugar
• 2 tablespoons Brown sugar
• 0.25 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground ginger
• 1 teaspoon Pure vanilla extract
• 2 tablespoons Unsalted butter
• 0.33 cup Raisins (optional)
• 0 Whipped cream (optional, for serving)
• 0 Chopped pecans or walnuts (optional, for garnish)

Directions

Step 1

In a medium saucepan, combine the Arborio rice, 3 cups of whole milk, granulated sugar, brown sugar, and salt. Stir to combine.

Step 2

Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir frequently to prevent the rice from sticking to the bottom of the pan.

Step 3

Reduce the heat to low and continue to cook the rice, stirring frequently, for about 25-30 minutes or until the rice has softened and the mixture becomes creamy. If it gets too thick, add the remaining 1 cup of milk in small increments as needed.

Step 4

Once the rice is tender, stir in the pumpkin puree, ground cinnamon, ground nutmeg, and ground ginger. Mix well to combine.

Step 5

Cook for an additional 5 minutes, stirring frequently, until the pumpkin is fully incorporated and the pudding is thick and creamy.

Step 6

Remove the saucepan from the heat and stir in the vanilla extract, unsalted butter, and raisins (if using). Mix until the butter has melted and everything is evenly combined.

Step 7

Allow the rice pudding to cool slightly. It will thicken more as it cools.

Step 8

Serve warm, at room temperature, or chilled. Top with whipped cream and a sprinkle of chopped pecans or walnuts, if desired.

Nutrition Facts

Serving size	(1642.3g)

Amount per serving	% Daily Value*
Calories	1957.9

Total Fat 88.3g	0%
Saturated Fat 39.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 200.0mg	0%
Sodium 1024.7mg	0%
Total Carbohydrate 257.6g	0%
Dietary Fiber 14.0g	0%
Total Sugars 174.1g
Protein 44.7g	0%

Vitamin D 429.4IU	0%
Calcium 1398.3mg	0%
Iron 5.9mg	0%
Potassium 2619.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 8.9%

Carbs: 51.4%