Pumpkin Rice Pudding
Creamy pumpkin rice pudding combines warm spices and sweet raisins for a comforting dessert or breakfast option, perfect for fall gatherings and cozy mornings.
Ingredients
Instructions
- In a mixing bowl, combine pumpkin, sugar, salt, cinnamon, ginger, and cloves.
- Stir in the slightly beaten eggs.
- Add the evaporated milk and mix well.
- Stir in the rice and raisins.
- Pour the mixture into a 1 1/2-quart casserole.
- Place the casserole in a pan with water to a depth of 1 inch.
- Bake at 350°F for 15 minutes.
- Stir the mixture until well combined.
- Bake for an additional 50 to 60 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, consider using Arborio rice instead of Minute rice, which can enhance the creaminess of the pudding. If you prefer a less sweet dish, reduce the sugar by a quarter cup. You can also substitute the raisins with dried cranberries or chopped nuts for added texture. Always ensure the eggs are well-beaten before adding them to the mixture to avoid clumps.
Serving Suggestions
Serve the pumpkin rice pudding warm, drizzled with a bit of maple syrup or a dollop of whipped cream for added richness. It pairs beautifully with Karen Kuhlman'S Country Club Potato Salad for a comforting meal. For an autumn twist, sprinkle some toasted pecans on top before serving to enhance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, add a splash of milk to the pudding and warm it gently in the microwave or on the stovetop, stirring occasionally until heated through. This will help restore its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Rice Pudding contains roughly 468 calories, with 9g protein, 92g carbohydrates, and 8g fat. It is an excellent source of vitamin C (43% of the Daily Value), iron (32% of the Daily Value), and vitamin A (29% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1941mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but you'll need to cook and puree it first. One small pumpkin will yield about 16 ounces of puree. Make sure to strain any excess water to achieve the right consistency for the pudding.
Is there a dairy-free version of this pudding?
Absolutely! Substitute the evaporated milk with a non-dairy alternative like coconut milk or almond milk. This will keep the pudding creamy while making it suitable for those following dairy-free or vegan diets.
Can I make this pudding ahead of time?
Yes, you can prepare the pudding a day in advance. Just bake it, let it cool, and then refrigerate. Before serving, reheat gently as mentioned in the storage section to enjoy a warm, comforting dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).