Pumpkin Spice Rice Pudding (Pumpkin Arroz con Leche)

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This sweet and creamy Pumpkin Spice Rice Pudding has all of the fall flavors of pumpkin pie. Easy to make, this warming hot pudding is perfect to cozy up with on chilly evenings!

Growing up, I loved rice pudding. My grandmother used to make the most delicious spiced rice pudding. She would make a big batch and I could barely wait for it to cool off before diving into it. It tasted like warm hugs on a chilly night. Her arroz con leche is only one of the many wonderful memories my grandma left me and every time I make some, I think of her.

I’m not going to share her amazing spiced rice pudding here just yet. I will. But, not today. Today, I will share this Pumpkin Spice Rice Pudding instead.

It’s pumpkin season after all and this pumpkin spice rice pudding is absolutely delicious. It’s Autumn in dessert form.

If you are a fan of a hearty rice pudding, be sure to check out my equally delicious Chai Rice Pudding and for more pumpkin spice recipes, you have to try my Pumpkin Chocolate Chip Muffins!

Ingredients

Rice
Water
Pumpkin Pie Spice
Salt
Evaporated Milk
Sugar
Pumpkin Puree
Golden Raisins

How to make pumpkin spice rice pudding

I live for simple and easy to make food and this dessert is no different.

Simply cook the rice in water with salt and a cinnamon stick until tender. Then, add evaporated milk, pumpkin puree, sugar, pumpkin pie spice, and raisins.

Let simmer, stirring occasionally to avoid sticking, until the rice pudding acquires the desired thickness.

Once it has reached the desired consistency, turn off the heat, cover and let it cool before serving.

Frequently Asked Questions

Do you serve it hot or cold?

You can serve this pudding hot or cold, both ways are delicious! If you plan on serving it cold, once the pudding has cooled to room temperature, place it covered in the fridge for at least 2 hours.

Can you make it ahead of time?

This pumpkin spice rice pudding is a great make ahead dessert and it will keep well in the fridge for up to 4 days. You can serve it straight out of the fridge or warm it up on the stovetop.

If reheating, you may want to stir in a little extra milk as the rice will have absorbed a lot of the liquid whilst it is sitting.

What’s the best rice to use?

You can use any kind of rice in rice pudding. You can buy pudding rice which has short rounded grains, but risotto rice, jasmine and basmati will all work well. You can also make this pudding with brown or wild rice, but it will require a slightly longer cooking time.

Recipe Notes and Tips

Cook the pumpkin spice pudding in a dutch oven or heavy-bottomed pan. It will distribute weight more evenly and the pudding will be less likely to stick.
Stir the pot occasionally to stop the rice from sticking. Frequent stirring also helps to make it nice and creamy.
I like my rice pudding more on the thick side. If you prefer yours not as thick, simply add a little more water and/or milk when cooking.
Finish your easy rice pudding with chopped pecans or some whipped cream and a sprinkle of cinnamon. Delicious!