This post, Pumpkin Rice Pudding Recipe – A Holiday Favorite, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeHolidayGoodness #CollectiveBias
Rice pudding is a family favorite, and it is so simple and inexpensive to make. Putting a pumpkin twist on this classic dessert is easy-peasy and makes for a festive seasonal treat.
Pumpkin Rice Pudding Recipe
A Perfect Autumn Dessert
If you are anything like me, you love the holidays. Decorating, parties, special meals and dishes are all wonderful, but they do take a toll. So, if you are looking to add a little balance to a special fall dessert, give my Pumpkin Rice Pudding a try. Pumpkin is a superfood! It is a fantastic and flavorful way to add something a little healthier to a recipe. This tasty treat makes a great dessert topped with whipped cream and NESTLÉ® BUNCHA CRUNCH® Baking Bits. You can be so creative and versatile with rice pudding, it even makes a nice breakfast or snack.
Save time and do right by your family with convenient, good quality ingredients. Libby’s® 100% Pure Pumpkin is all-natural, perfect in sweet and savory recipes, and contains no preservatives. NESTLÉ® CARNATION® Evaporated Milk has been a pantry staple for over a century adding rich creaminess that makes a difference. Plus, these products will help keep your budget and your nutrition more balanced.
Let’s Get Cooking Pumpkin Rice Pudding!
Ingredients:
- 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)
Directions:
- Boil Rice with appropriate Water amount, Granulated Sugar, and Salt. in a medium to large saucepan, until rice is fully cooked, fluffy, and tender.
- Pour in 3 Cups Evaporated Milk (holding back 1 Cup for later).
- Bring to a boil, then turn heat down to Low and Simmer for 20 minutes.
- Stir frequently, until thick and creamy. Give this time, it will thicken.
- Once thickened, mix in Brown Sugar and Pumpkin Puree.
- Place Egg Yolks in a small bowl.
- 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.
- Once egg yolks are warm, add them to the pudding mixture and stir.
- Add remaining 1 Cup Evaporated Milk, mix well.
- Cook for 3-5 minutes, until thickened again.
- Remove from heat.
- Add Butter, Vanilla Extract, Cinnamon, and Cloves.
- Top with Whipped Cream and Buncha Crunch Baking Bits.
Suggestions:
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.
I know your family is going to love this seasonal dessert, and you can feel good about serving it to them. Rice pudding is a fantastic dessert to make-ahead, so it fits well into your busy schedule.
Here’s a Printable Recipe just for you:
- 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)
- Boil Rice with appropriate Water amount, Granulated Sugar, and Salt. in a medium to large saucepan, until rice is fully cooked, fluffy, and tender.
- Pour in 3 Cups Evaporated Milk (holding back 1 Cup for later).
- Bring to a boil, then turn heat down to Low and Simmer for 20 minutes.
- Stir frequently, until thick and creamy. Give this time, it will thicken.
- Once thickened, mix in Brown Sugar and Pumpkin Puree.
- Place Egg Yolks in a small bowl.
- 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.
- Once egg yolks are warm, add them to the pudding mixture and stir.
- Add remaining 1 Cup Evaporated Milk, mix well.
- Cook for 3-5 minutes, until thickened again.
- Remove from heat.
- Add Butter, Vanilla Extract, Cinnamon, and Cloves.
- 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.
Next time you are at Walmart, don’t forget to pick up Libby’s Pumpkin Puree, Nestlé Carnation Evaporated Milk, and Nestlé Buncha Crunch Baking Bits! Your family will thank you.
You can find more creative inspiration on the Nestlé Flavorful Moments Pinterest Board. Follow it today!
If you like this recipe, you may also like my Pumpkin Spice Syrup and Pasta with Pumpkin and Sausage.
What inspiring ideas do you have?
Enjoy!
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~Lorelai
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Contact Lorelai at Lorelai@LifeWithLorelai.com
