Pumpkin Rice Pudding Recipe

This fall pumpkin dessert pudding is delicious and so easy to make! It's a great way to use leftover rice and it's best with whipped cream and cinnamon sprinkled on top!

Pumpkin Rice Pudding

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My Mom's Rice Pudding was always a favorite of mine growing up, and still is today. 

I've been wanting to make something else with pumpkin this fall, and was craving rice pudding, so I adapted my Mom's recipe by adding pumpkin. 

My Mom, my brother, daughter and I all loved how this turned out! I even made it twice within a couple days to use up the whole can of pumpkin.

It's inexpensive, easy to prep and the baking time flies by. 

This is such a great dessert for Sunday dinner, parties or Thanksgiving!

More pudding recipes:

• Granny's Blueberry Rice Pudding
• Lemon Chess Bread Pudding
• Coconut Rice Pudding
• Old Fashioned Rice Pudding
• Chocolate Chip Croissant Bread Pudding
• Caramel Tapioca Pudding

The prep is fast and easy if you're using leftover rice. We usually have leftover rice in the fridge at our house. It's so easy to use in casseroles, soups and more!

My favorite way to serve this rice pudding is with whipped cream and some cinnamon sprinkled on top. 

Refrigerate any leftovers and use for breakfast, snack or the lunch box. In fact, I store all leftovers in single serve pyrex bowls so we can easily grab and go in the morning on our way out the door.

Other fall dessert recipes:

• Sweet Butternut Squash Casserole
• Pumpkin Crunch Cake
• Pumpkin Praline Trifle
• Easy Apple Cinnamon Pie Bars
• Caramel Pumpkin Bread Pudding
• Pumpkin Spice Latte Cake

Enjoy!


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Pumpkin Rice Pudding

Yield: 6 servings

Author: Hot Eats and Cool Reads

ingredients:

• 1 1/2 cups cooked rice
• 2 cups milk
• 2 eggs
• 3/4 cup pumpkin puree
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla

instructions:

1. Preheat oven to 350 degrees.
2. In a bowl, whisk milk, eggs and pumpkin puree until combined. 
3. Whisk in sugar, salt, pumpkin pie spice, cinnamon and vanilla until combined. Stir in rice. 
4. Transfer to a glass baking dish. Bake for 1 hour 15 minutes or until custard is set.

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