Pumpkin Rice Pudding

Cinnamon spiced rice pudding baked in a sugar pumpkin with milk, honey, vanilla, ginger and nutmeg. Once baked the tender pumpkin is stirred into the pudding.

Pumpkin pie meets rice pudding. They fall in love.

The same rice used for risotto, arborio rice, makes it super creamy. The thickness of the pudding is entirely up to your personal taste. The longer you cook it the more liquid the rice will absorb.

Just keep in mind that it will thicken further as it cools and stirring the pumpkin in will also soak up some of the liquid. If it turns out too thick for your liking stir a little heavy cream or whole milk into it.

This seasonal treat will make your entire house smell edible.

Like autumn dressed to the nines.

Pumpkin Rice Pudding

Rating: 51

Prep Time: 35 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours, 5 minutes

Yield: 8 servings

Pumpkin Rice Pudding

Cinnamon spiced rice pudding baked in a sugar pumpkin with milk, honey, brown vanilla, ginger and nutmeg. Once baked the pumpkin is scraped up and stirred into the pudding.


2 cups water
1 cup arborio rice or another short-grain rice
3 cups whole milk
3/4 cup honey, brown sugar or maple syrup
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 sugar pumpkins, tops sliced off, seeds and pulp removed
2 tablespoons butter, room temperature
1/4 cup brown sugar
freshly whipped cream, for serving


  1. Preheat the oven to 375 degrees F.
  2. Bring the water to a boil in a medium saucepan with a tight-fitting lid. Stir in the rice, cover and educe heat to low. Simmer rice about 20 minutes to al dente.
  3. Meanwhile in a large mixing bowl whisk together the milk, honey, vanilla, cinnamon, ginger, nutmeg, and salt. Rub the inside of the pumpkins with a tablespoon of butter and 2 tablespoons brown sugar each. Set them so they don't touch in a large roasting pan.
  4. Stir the hot rice into the milk mixture. Divide evenly between the pumpkins keeping an even ration of rice to milk in each one. Put the lids on the pumpkins. Add boiling water to the bottom of the roasting pan until it reaches about an inch up the pumpkins. Cover the enire pan with foil.
  5. Bake 1 hour to 1 hour 30 minutes until pumpkin is tender and most, but not all of the liquid is absorbed.
  6. Remove from the oven and allow to cool slightly. Carefully scrape the sides of the pumpkins stirring the flesh into the pudding. If the rice pudding is too thick you can stir in a little heavy cream or whole milk. Serve with whip cream and a sprinkle of cinnamon or brown sugar.


Recipe adapted from Ellie Krieger

Method adapted from Food Network Magazine


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