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Pumpkin Rice Pudding Recipe

Pumpkin Rice Pudding Recipe

"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."
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:8 servings


  • 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 large eggs, beaten
  • 3 cups cooked rice
  • 1/2 teaspoon vanilla extract
  • Vanilla ice cream, optional


  • 1. In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly, over medium heat.
  • 2. Gradually whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil. Remove from heat. Stir in rice and vanilla.
  • 3. Pour into a greased 13x9-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.

Reviews for Pumpkin Rice Pudding

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CherieL User ID: 4640859 137350
Reviewed Dec. 24, 2010

"Mine has been in a half an hour and its still juicy and not done"

adriennef User ID: 5525531 112012
Reviewed Nov. 7, 2010

"I had leftover rice and thought of trying rice pudding. It was great !! I added pecans and everyone loved it!"

BruceNewcomer User ID: 2782655 137347
Reviewed Nov. 6, 2010

"While I enjoyed this very much, it needed more rice to taste like a true rice pudding. Next time I make this, I will increase the rice to at least 4 cups. I also added raisins, dried cranberries, and slivered almonds to the mix."

nd_mom User ID: 670627 206410
Reviewed Nov. 5, 2010

"I made this and thought I followed the recipe exact. For some reason, it took over an hour to get done. The texture and flavor just were not that great."

Elsiesue User ID: 3170296 137345
Reviewed Oct. 18, 2010

"Delicious served with a dollop of whipped cream, or a light sprinkling of cinnamon- sugar."

cindymh User ID: 2098934 150131
Reviewed Oct. 16, 2010

"Delicious!! And easy to make!! Good with ice cream or just by itself!!"

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