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!
Course Dessert
Cuisine American
Keyword pumpkin rice pudding
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings 6 Serves 6
Calories 310 kcal
Author Toni Dash


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Bake for 30 minutes then stir.
  5. 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.
  6. While the pudding cools, in a small mixing bowl combine remaining ¼ cup cranberries and boiling water to cover. Let stand 15 minutes; drain.
  7. Just before serving the pudding, toss together the apple, pear, pecans, honey, and plumped cranberries. Spoon over pudding. Serve warm.
  8. To store cover and refrigerate up to 24 hours.

Recipe Notes

Adapted from Better Homes and Gardens

Nutrition Facts
Creamy Pumpkin Rice Pudding
Amount Per Serving
Calories 310 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Cholesterol 85mg28%
Sodium 153mg6%
Potassium 274mg8%
Carbohydrates 52g17%
Fiber 4g16%
Sugar 36g40%
Protein 6g12%
Vitamin A 4440IU89%
Vitamin C 3.8mg5%
Calcium 91mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.