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pumpkin pie rice pudding in a bowl with whipped cream
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4.91 from 10 votes

Pumpkin Pie Rice Pudding

Combine pumpkin pie and rice pudding to get this comforting, fall-flavored dish that would make an impressive breakfast or dessert.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 9
Calories: 385kcal
Author: Julie Clark

Ingredients

  • 2 tablespoons butter
  • 1 cup Arborio Rice
  • 2 3/4 cups water
  • 1/3 cup brown sugar
  • 1 tablespoon tapioca starch or corn starch
  • 2 cups hot milk
  • 1 cup pumpkin puree
  • 3 large eggs slightly beaten
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice

Streusel:

US Customary - Metric

Instructions

  • Melt 2 tablespoons of butter in a frying pan over medium heat. Add in one cup of rice. Allow the rice to saute in the butter for about 3 minutes, stirring constantly. Add in one cup of water and stir the rice until the whole cup of water is absorbed, which will take about 5 minutes. Then add in another cup of water. Cook and stir the rice for another 5 minutes until the water is absorbed. Lastly, stir in the last 3/4 of a cup of water. Cook and stir until that water is absorbed. The rice should be just a bit firm on the inside, but not crunchy at all. Do not overcook the rice or it will be mushy.
  • Take two cups of the cooked rice and place it in a bowl. (There will be a little bit of rice leftover.) Add the 1/3 cup of brown sugar and 1 tablespoon of tapioca (or corn) starch. Mix well.
  • In a separate bowl, combine the hot milk, pumpkin, eggs, vanilla, cinnamon and pumpkin pie spice. Whisk together until well blended. Add this mixture to the rice mixture and stir until combined.
  • Spray an 8x8 baking pan with cooking spray. Pour the rice pudding inside the pan and bake at 350 degrees for 30 minutes.
  • While the pudding is baking, mix together the cold butter, 1/2 cup brown sugar, walnuts and cinnamon for the streusel.
  • After the rice pudding has baked 30 minutes, sprinkle the streusel on top of the pudding and bake for an additional 30-40 minutes, or until the pudding is baked through. The center of the rice pudding should not be liquidy at, but should be firm as a pumpkin pie texture would be.

Nutrition

Calories: 385kcal | Carbohydrates: 44g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 101mg | Sodium: 170mg | Potassium: 223mg | Fiber: 2g | Sugar: 23g | Vitamin A: 4805IU | Vitamin C: 1.2mg | Calcium: 114mg | Iron: 2mg