Pumpkin Rice Pudding Recipe - A Holiday Favorite
Prep time
Cook time
Total time
You've got to try this delicious rice pudding recipe that takes on a holiday twist with pumpkin. It is a perfect autumn dessert and features a superfood. #BakeHolidayGoodness
Type: Dessert
  • 1 1/2 Cups - Rice (I used an instant rice)
  • Water (amount according to directions on your rice package)
  • 4 Cups - Evaporated Milk (3 cans)
  • 3/4 Cup - Granulated Sugar
  • 3/4 teaspoon - salt
  • 1/4 Cups - Light Brown Sugar
  • 1 Cup - 100% Pure Pumpkin Puree
  • 2 - Egg Yolks
  • 2 Tablespoons - Butter
  • 2 teaspoons - Vanilla Extract
  • 1 1/2 teaspoons - Ground Cinnamon
  • 1/4 teaspoon - Ground Cloves
  • Whipped Cream (optional)
  • Buncha Crunch Baking Bits (optional)
  1. Boil Rice with appropriate Water amount, Granulated Sugar, and Salt. in a medium to large saucepan, until rice is fully cooked, fluffy, and tender.
  2. Pour in 3 Cups Evaporated Milk (holding back 1 Cup for later).
  3. Bring to a boil, then turn heat down to Low and Simmer for 20 minutes.
  4. Stir frequently, until thick and creamy. Give this time, it will thicken.
  5. Once thickened, mix in Brown Sugar and Pumpkin Puree.
  6. Place Egg Yolks in a small bowl.
  7. Spoon 3 Tablespoons of hot pudding mixture into the egg yolks, Whisk quickly and briskly to temper the yolks. This will help to keep them from scrambling when added to the hot pudding.
  8. Once egg yolks are warm, add them to the pudding mixture and stir.
  9. Add remaining 1 Cup Evaporated Milk, mix well.
  10. Cook for 3-5 minutes, until thickened again.
  11. Remove from heat.
  12. Add Butter, Vanilla Extract, Cinnamon, and Cloves.
  13. Top with Whipped Cream and Buncha Crunch Baking Bits.

Pumpkin Rice Pudding can be served warm or cold. Refrigerate leftovers in an airtight container. Dried cranberries, raisins, or nuts also make great topping or mix-in suggestions.
Recipe by Life With Lorelai at https://lifewithlorelai.com/2016/11/14/pumpkin-rice-pudding-recipe/