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!
Log this recipe in SnapCalorie
Recipe Information
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)
- Whipped cream (optional, for serving)
- Chopped pecans or walnuts (optional, for garnish)
Instructions
In a medium saucepan, combine the Arborio rice, 3 cups of whole milk, granulated sugar, brown sugar, and salt. Stir to combine.
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.
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.
Once the rice is tender, stir in the pumpkin puree, ground cinnamon, ground nutmeg, and ground ginger. Mix well to combine.
Cook for an additional 5 minutes, stirring frequently, until the pumpkin is fully incorporated and the pudding is thick and creamy.
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.
Allow the rice pudding to cool slightly. It will thicken more as it cools.
Serve warm, at room temperature, or chilled. Top with whipped cream and a sprinkle of chopped pecans or walnuts, if desired.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 257.6 g | 94% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 174.1 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1398 mg | 108% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2619 mg | 56% | |
*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.
