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This Pumpkin Rice Pudding is the perfect sweet and creamy breakfast or holiday dessert to indulge in during pumpkin season. It’s filled with fresh pumpkin, warming spices, and the bold sweetness of molasses-rich brown sugar and is naturally dairy-free and gluten-free! Make this sweet treat for the whole family in less than an hour!
If you’ve made our Champorado or Ube Champorado (Tsampurado), you’ll know we love the comfort and creamy texture of a sweet rice pudding! Just like the Filipino-style rice puddings, this pumpkin spiced pudding is extra creamy, easy to make, and the perfect bowl of cozy comfort to top with all of your favorite nuts, fruits, and a big ol’ dollop of Coconut Whipped Cream!
Ingredients You’ll Need
- Rice: In this creamy pumpkin spice rice pudding, we’ve opted to use Jasmine rice. It’s affordable and accessible to virtually everyone, and is an ingredient many of us have in our pantries at all times! If you prefer or have it on hand, arborio rice or sticky rice will also work well.
- Non-dairy milk: Any non-dairy milk of your choice will work. For the creamiest pudding, we recommend full-fat coconut milk or homemade milk, such as Homemade Almond Milk.
- Brown sugar: Both light brown sugar and dark brown sugar work in this recipe. If you prefer a bolder, caramel-like undertone, use dark brown sugar for its higher molasses content. If you’d like to keep this pumpkin rice pudding refined sugar-free, opt for coconut sugar.
- Pumpkin purée: Make sure to use pure pumpkin puree, not pumpkin pie filling. If your local grocery store is out of the canned variety, make your own Homemade Pumpkin Puree with sugar pie pumpkins!
- Vanilla: A splash of vanilla extract adds depth of flavor and enhances the warm aromas in the spices and the naturally sweet, nutty flavors in the pumpkin.
- Spices: We used a simple blend of ground cinnamon, ginger, and nutmeg. If prefer, you can replace these spices with 1 3/4 teaspoon of a pre-made pumpkin pie spice blend.
Equipment Needed
- Colander or fine-mesh sieve
- Medium saucepan (with a lid)
- Spatula
How to Make Pumpkin Rice Pudding
- Wash the rice. Add the dry jasmine rice to a colander or fine mesh sieve and rinse until the water runs clear.
- Simmer with milk and water. Transfer the pudding to a medium saucepan along with the non-dairy milk and water, mix to combine, and bring to a boil. Once boiling, reduce the heat, cover, and let simmer for 30 minutes, stirring frequently.
- Stir in pumpkin, sugar, and spices. After 30 minutes, add the brown sugar, pumpkin purée, cinnamon, ginger, nutmeg, and salt. Stir to combine, cover, and simmer for an additional 10 minutes or until the rice pudding reaches your desired consistency.
- Stir in the vanilla. Remove the pumpkin rice pudding from the heat and stir in the vanilla extract.
- Serve! Serve immediately while warm, or chill in the fridge and enjoy cold.
Serving Suggestions
This creamy pumpkin rice pudding is delicious enough to serve on its own as a delicious fall dessert or sweet breakfast but is also delicious garnished with toppings like:
- Coconut Whipped Cream
- Chopped nuts like pecans, walnuts, or almonds
- Drizzle of Vegan Caramel, Date Caramel, or pure maple syrup
- A light dusting of cinnamon of pumpkin pie spice and a cinnamon stick for garnish!
- Sliced fruits like banana, apple, or pear
- Crushed cookies such as Ginger Molasses Cookies
- With a scoop of your favorite non-dairy ice cream
Recipe FAQs
Many rice pudding recipes are made with short-grain rice varieties such as Arborio rice or pudding rice. These shorter-grain rice varieties have a higher starch content, which helps create a creamy rice pudding. However, we’ve also had luck making this pumpkin rice pudding with longer-grain rice varieties such as Jasmine rice, so don’t be afraid to opt for any short or long-grain white rice you have on hand.
Overcooking the rice or using too much milk and water can lead to a mushy rice pudding. For best results, measure the rice and liquid carefully and remove from the heat once done cooking to prevent it from overcooking from the residual heat of the stovetop.
Simply let the rice pudding continue to simmer until your pudding is as thick as you’d like. Keep in mind, however, that rice pudding thickens considerably as it cools, so keep this in mind to help prevent it from being too thick.
Rinsing the rice is necessary to help prevent the excess starch, which helps yield a creamier pudding and keeps the rice from being overly sticky. If you are new to rinsing rice, this tutorial on How to Wash Rice can be incredibly helpful!
We haven’t tried it, but if you’d like to experiment, use our Golden Milk Rice Pudding as a guide
Storage Instructions
Leftover rice pudding will keep for up to 3 days in an airtight container in the refrigerator in the freezer for up to 3 months. Leftover reheat best over low heat on the stovetop or in short cooking intervals in the microwave. If it appears less creamy after refrigeration, add an extra splash of milk before reheating to help moisten the rice and make the pudding creamy again.
More Pumpkin Spice Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Pumpkin Rice Pudding Recipe
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This Pumpkin Rice Pudding is the perfect sweet and creamy breakfast or holiday dessert to indulge in during pumpkin season. It’s filled with fresh pumpkin, warming spices, and the bold sweetness of molasses-rich brown sugar and is naturally dairy-free and gluten-free! Make this sweet treat for the whole family in less than an hour!
Ingredients
- 1 cup dry jasmine rice
- 4 cups non-dairy milk
- 2 cups water
- ½ cup brown sugar
- ¾ cup pumpkin purée
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Wash the rice. Add the dry jasmine rice to a colander or fine mesh sieve and rinse until the water runs clear.
- Simmer with milk and water. Transfer the pudding to a medium saucepan along with the non-dairy milk and water, mix to combine, and bring to a boil. Once boiling, reduce the heat, cover, and let simmer for 30 minutes, stirring frequently.
- Stir in pumpkin, sugar, and spices. After 30 minutes, add the brown sugar, pumpkin purée, cinnamon, ginger, nutmeg, and salt. Stir to combine, cover, and simmer for an additional 10 minutes or until the rice pudding reaches your desired consistency.
- Stir in the vanilla. Remove the pumpkin rice pudding from the heat and stir in the vanilla extract.
- Serve! Serve immediately while warm, or chill in the fridge and enjoy cold. We like to serve ours with an extra splash of non-dairy milk or a dollop of coconut yogurt.
Notes
- Storage Instructions: Leftover rice pudding will keep for up to 3 days in an airtight container in the refrigerator in the freezer for up to 3 months. Leftovers reheat best over low heat on the stovetop or in short cooking intervals in the microwave. If it appears less creamy after refrigeration, add an extra splash of milk before reheating to help moisten the rice and make the pudding creamy again.
- If prefer, you can replace these spices with 1 3/4 teaspoon of a pre-made pumpkin pie spice blend.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stove Top
Keywords: fall, pumpkin, cinnamon, breakfast, dessert
