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    Home » Recipes » Desserts (Baked) » Creamy Pumpkin Rice Pudding

    LAST UPDATED: October 3, 2018 • FIRST PUBLISHED: November 16, 2010 By Toni Dash 16 Comments

    Creamy Pumpkin Rice Pudding

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Creamy Pumpkin Rice Pudding

    Have you noticed all the magazine discontinuations over the past couple years? I’ve had a number of subscriptions that have failed and were mysteriously replaced with a different publication without querying me about my interest. In one of these situations I was sent Better Homes and Gardens magazine. I’ll put myself out there to say I secretly thought I was much too cool for ‘BHG‘. Sure they are well established but I associated it with my Mother’s generation. Something they’d read at the beauty shop while under the dryer type of thing.

    I would stash them in large piles of unread magazines to cart along when I’d have lengthy appointments with down time or in between other obligations (I arrogantly was not going to allocate reading time to them on their own merit). Sheepishly I now have to admit, I realized this was NOT my mother’s Better Homes and Gardens. It was updated with great food styling and contemporary articles. Admittedly I’ve clipped several recipes over my subscription time that have been delicious. I can’t wait for it to arrive in my mailbox now.

    The recipe I am sharing today is such an example delivering a tasty fall dessert options with the flavors we love; creamy pumpkin, crisp apple, sweet juicy pear with some toasted nuts to boot. It’s made creamy by baking in a water bath leaving very little work required from the preparer other than chopping the ingredients. It’s a soul-warming rustic option for autumn that does not disappoint! I’ve tweaked a bit but I must pay homage to the original discovery of it.

    MEA CULPA Better Homes and Gardens magazine. Maybe you are too cool for me!

    Creamy Pumpkin Rice Pudding

    Creamy Pumpkin Rice Pudding

    This creamy pumpkin rice pudding is a seasonal update of a rustic classic dessert that is definitely a favorite comfort food. The additional of seasonal fruits and nuts as a topping makes is a well textured fall option with layers of flavors to explore!
    5 from 1 vote
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    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 45 minutes
    Servings: 6 Serves 6
    Calories: 310kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 2/3 cup Water
    • 1/3 cup Long Grain Rice , uncooked
    • 3 large Eggs , lightly beaten
    • 1 cup Milk
    • 2/3 cup Pumpkin Puree , homemade or canned
    • 1/3 cup Light Brown Sugar , packed
    • 1 teaspoon Pumpkin Pie Spice
    • 1 teaspoon Vanilla Extract
    • ¼ teaspoon Kosher Salt
    • ¾ cup Dried Cranberries
    • 1 medium Red Apple , cored and thinly sliced
    • 1 small Green Pear , cored and thinly sliced
    • ½ cup Pecans , coarsely chopped and lightly toasted
    • 2 tablespoons Honey

    Instructions

    • Preheat oven to 325 degrees. In small saucepan over medium-high heat, combine water and rice. Bring to a boil and reduce the heat until simmering. Cook covered for 15 minutes (or until the liquid is absorbed), stirring only once about halfway through.
    • In a medium bowl combine the eggs milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla and salt. Stir in rice and ½ cup of the cranberries.
    • Pour mixture into a 1 ½ quart straight-sided deep baking dish. Place the filled dish in a large baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish to make a water bath.
    • Bake for 30 minutes then stir.
    • Bake 35 minutes more or until outside edge appears set. Remove the baking pan from oven, and the baking dish of pudding from the pan placing it on a cooking rack.
    • While the pudding cools, in a small mixing bowl combine remaining ¼ cup cranberries and boiling water to cover. Let stand 15 minutes; drain.
    • Just before serving the pudding, toss together the apple, pear, pecans, honey, and plumped cranberries. Spoon over pudding. Serve warm.
    • To store cover and refrigerate up to 24 hours.

    Notes

    Adapted from Better Homes and Gardens

    Nutrition

    Calories: 310kcal | Carbohydrates: 52g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 153mg | Potassium: 274mg | Fiber: 4g | Sugar: 36g | Vitamin A: 4440IU | Vitamin C: 3.8mg | Calcium: 91mg | Iron: 1.4mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Creamy Pumpkin Rice Pudding

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. Jacqueline - The Dusty Baker says

      October 16, 2011 at 1:11 am

      Oh my goodness this look DELICIOUS!!

      Reply
    2. Britne @ Shabbott's Habits says

      October 13, 2011 at 6:41 pm

      I have never cooked my own pumpkin! I always use the canned version. I'm going to a local farm this weekend to pick apples and pumpkins, so maybe I'll give this a shot. Thanks so much for sharing this. Love your blog!

      Reply
    3. Eliotseats says

      October 10, 2011 at 11:01 pm

      I had that same misconception about BHG. I guess I will have to check them out. Love this pumpkin recipe!

      Reply
    4. kita says

      October 10, 2011 at 2:19 pm

      I love my BHGs…. lol, I guess I shouldnt tell anyone that though… >.> I don't really read them, I pile a few up then have a major rip out the pages I want session. The recipes tend to be ok for the most part. Sure looks like you found a winner! 🙂

      Reply
    5. Peggy says

      October 10, 2011 at 9:25 am

      I feel the same way about certain magazines. But I guess it's true – you can't judge a book (or a magazine) by it's cover =)

      Reply
    6. Katie @ BloomEveryday says

      October 09, 2011 at 4:33 am

      YUM! Love Fall and all the pumpkin that I love!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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