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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 310kcal
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


  • 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.


Adapted from Better Homes and Gardens


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