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Pumpkin Rice Pudding

 Pumpkin Rice Pudding
"This pudding is the queen of comfort foods!" relates field editor Dee Falk of Stromsburg, Nebraska. "It's creamy, spicy and smells incredible while baking. It's a great way to use up leftover rice, too."
8 ServingsPrep: 15 min. Bake: 25 min.


  • 4 cups milk
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs, beaten
  • 3 cups cooked rice
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • Vanilla ice cream, optional


  • In a large saucepan, combine the first seven ingredients. Bring to a
  • boil over medium heat, stirring constantly. Gradually stir a small
  • amount of eggs; return all to the pan. Bring to a gentle boil,
  • stirring constantly. Remove from the heat. Stir in rice and vanilla.
  • Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at
  • 375° for 25-30 minutes or until a knife inserted near the center
  • comes out clean. Serve warm with ice cream if desired. Refrigerate
  • leftovers. Yield: 8 servings.