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Pumpkin Rice Pudding


  • 4 cups whole 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 in the center comes out clean. Serve warm with ice cream if desired. Refrigerate leftovers.

Nutrition Facts

1 cup: 263 calories, 5g fat (3g saturated fat), 59mg cholesterol, 221mg sodium, 46g carbohydrate (27g sugars, 2g fiber), 8g protein.


Average Rating: 3.75
  • CherieL
    Dec 24, 2010

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

  • adriennef
    Nov 7, 2010

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

  • BruceNewcomer
    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
    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
    Oct 18, 2010

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

  • cindymh
    Oct 16, 2010

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

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