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Pumpkin Arroz con Leche topped with chopped pecans
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4.64 from 11 votes

Pumpkin Spice Rice Pudding

All the flavors of pumpkin pie in sweet and creamy rice pudding.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Latin
Servings: 6 servings
Calories: 234kcal
Author: Vanessa

Ingredients

  • 1/2 cup rice
  • 3 cups water
  • 1 cinnamon stick
  • 1/2 teaspoon salt
  • 1 1/2 cups evaporated milk
  • 1/2 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/4 cup golden raisins (optional)
  • 1/4 cup chopped pecans (optional)

Instructions

  • Place the rice, water, cinnamon stick and salt in a large pot over medium heat. Let it simmer until rice is tender, about 20 minutes. Stir occasionally to avoid sticking.
  • Add the milk, sugar, pumpkin pie spice and pumpkin puree. Stir to combine. Once it comes to a boil, add the raisins.
  • Let simmer until it reaches a pudding like consistency, about 10-15 minutes. Turn off the heat and cover to let cool down.
  • Top with chopped pecans before serving.

Notes

  • 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!

Nutrition

Calories: 234kcal | Carbohydrates: 42g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 271mg | Potassium: 299mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3330IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 1mg