Pumpkin Rice Pudding Recipe – A Holiday Favorite

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:

  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.

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:

5 from 1 reviews
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
from:
Type: Dessert
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:
  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.
Notes
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.
3.5.3226

 

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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No Pits Here… Peach Cobbler!

No pits here! Luke’s neighbors just left for a three-week vacation to Europe…lucky dogs. But that’s okay, no jealousy here. We received access to their peach tree, full of sweet smelling, fuzzy, ripe peaches. YUM!

On schedule for today is baking my grandmother’s Peach Cobbler. This quick and easy recipe is warm and full of gooey deliciousness. It brings back memories of being on the farm in Mississippi with grandma sitting in her rocking chair peeling and slicing peaches. The aromas of fresh cobbler baking in the oven. Makes my mouth water just thinking about it.

My favorite aunt shared this recipe with me. It was her “Moma’s” recipe.

Moma’s Peach Cobbler

1- stick Butter
1-cup Sugar
1-cup Self-Rising Flour
1-cup Milk
1- 29-oz. can Sliced Peaches

Preheat oven to 375°

Melt Butter in a 9×13 Pyrex dish. In a separate bowl, mix Sugar, Self-Rising Flour, and Milk, combine well. Pour mixture in pan with butter, no need to mix. Pour the Peaches over the top (Juices and all). Do not mix.

Bake in preheated oven for approximately 45 minutes. Dough will rise to the top and brown. Serve warm with whipped cream or ice cream.

A very good, very quick dessert.

**NOTE – I have never made this with fresh peaches, so we will see how this goes. I know grandma did, but I don’t know if she needed to add some peach juice or other liquid to the recipe when she did it. I’ll keep you posted!

**NEWS: Update: Peach Cobbler

I would love to hear from you…leave me a COMMENT.

 

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Leave me a comment… I’d love to hear from you!

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Gilmore Girls Theme Song

Gilmore Girls is one of our most favorite TV series of all time. My daughter and I LOVE this show, and we find we have so much in common with Lorelai and Rory… Bring me some COFFEE!!!

The young at heart, fun loving, witty banter makes us smile. And there is nothing like a few quirky characters to add laughter and spice to your life.

Well, it’s late, so I’d better set my furry alarm clock and head off to Sleepyland …

 

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Leave me a comment… I’d love to hear from you!

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~Lorelai

 

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Contact Lorelai at Lorelai@LifeWithLorelai.com