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Pumpkin Rice Pudding

December 14, 2010
A great combination for rice pudding lovers with the wonderful addition of pumpkin if you are thinking of a change from the typical pumpkin pie.  Serve it warm with the praline topping or chill the pudding and serve the pecans warm.
Pumpkin Rice Pudding
  • 1 C. Rice
  • 2 C. Whole Milk
  • 1 C. Half & Half
  • 3/4 C. Light Brown Sugar (packed)
  • 3/4 C. Canned or Mashed Pumpkin
  • 1 1/2 t. Vanilla
  • 1 t. Ground Cinnamon
  • Pinch of Salt
  • 1/2 C. Half and Half
  • Praline Topping (see below) (Optional)  
  1. In a medium saucepan over medium to high heat combine rice, milk, half and half and brown sugar
  2. Cook stirring until the mixture begins to boil; reduce heat to medium low and continue to cook (stirring frequently) until rice is tender and most of liquid is absorbed (about 25 minutes)
  3. Combine the pumpkin with vanilla, cinnamon and salt
  4. When rice is done remove from heat and stir in pumpkin mixture
  5. Cover and refrigerate until ready to serve
  6. Warm the pudding with the additional half and half over medium low heat, continuously stirring
  7. Simultaneously, make the praline topping (optional)
  8. Serve the pudding in warmed small bowls and put a tablespoon of the topping on for garnish
Praline Topping
Ingredients and Preparation
  • 3/4 C. Pecans (chopped)
  • 2 T.  Unsalted Butter
  • 1 T. Heavy Cream
  • 1/4 C. Brown Sugar

Melt butter in pan; add the brown sugar and stir until smooth; add the heavy cream and combine.  Stir in the nuts to coat, warm thoroughly and spoon pecan mixture over pudding

(Serves 6-8)
Recipe adapted from

4 Comments leave one →
  1. December 16, 2010 09:31

    True comfort food! Good one Kathleen. 🙂

  2. December 14, 2010 19:54

    You are so nice and thank you for visiting my site again. I just cook plain and simple things 99% of the time and it pleases me people “get it”.

  3. December 14, 2010 18:30

    This looks wonderful! I am definately giving it a try.

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