Pumpkin Rice Pudding Recipe with Cinnamon and Nutmeg

Made with just five simple ingredients, this pumpkin rice pudding is a warm, cozy fall favorite. It’s naturally vegan and gluten free when made with plant-based milk and maple syrup, and works beautifully as a comforting dessert or a seasonal breakfast. The pudding is cooked on the stovetop with minimal fuss and offers the familiar creaminess of rice pudding with a gentle pumpkin spice twist.

If you enjoy pumpkin oatmeal or other pumpkin-spiced breakfasts and desserts, this pumpkin rice pudding will feel instantly familiar and satisfying. It’s hearty enough to keep you full, yet light enough to serve after a meal. The texture is creamy and slightly thick, and the pumpkin and spice add seasonal depth without overpowering the rice.

What is in pumpkin rice pudding?

This pumpkin pie–inspired rice pudding comes together with a handful of pantry staples. The simple ingredient list keeps preparation straightforward while delivering comforting flavor:

• Short grain brown rice
• Unsweetened almond milk (or your preferred milk)
• Maple syrup
• Pumpkin pie spice
• Pumpkin purée

Pumpkin Rice Pudding Substitutions

If you need to adapt the recipe, here are easy swap options that keep great results:

• Rice: If you don’t have short grain brown rice, regular brown rice will work. Reduce the initial milk slightly (about 1/2 cup less) and add more as needed while cooking.
• Milk: Any dairy or non-dairy milk is fine. Oat milk gives a naturally creamy texture and mild sweetness.
• Sweetener: Substitute honey for maple syrup if you don’t need the recipe to be vegan; use the same amount.
• Spices: Use a store-bought pumpkin pie spice or a homemade blend of cinnamon, ginger, nutmeg, and cloves to taste.

Storage

This pumpkin rice pudding stores well and makes excellent leftovers. Allow it to cool completely, then transfer to an airtight container and refrigerate for up to 5 days. When reheating, place the pudding in a saucepan over low heat, stir in about 1/4 to 1/2 cup of milk to loosen the texture, and heat gently until warmed through, stirring occasionally.

Serving Suggestions

Serve the rice pudding warm with a splash of milk or extra maple syrup and a light sprinkle of pumpkin pie spice. For texture and visual appeal, add toasted pumpkin seeds, chopped toasted nuts, or fresh fruit like sliced banana or berries. A dollop of yogurt or a swirl of almond butter also pairs beautifully.

Pumpkin Rice Pudding

Summary: A cozy, naturally gluten free pumpkin twist on classic rice pudding. This stovetop recipe uses simple ingredients to make a creamy, flavorful pudding perfect for dessert or breakfast.

By: Lee Funke

Prep: 5 mins • Cook: 1 hr • Total: 1 hr 5 mins • Servings: 4

Ingredients

• 1 cup short grain brown rice
• 2.5 cups unsweetened almond milk, divided
• 1/4 cup maple syrup
• 2 teaspoons pumpkin pie spice (store-bought or homemade)
• 1/2 cup pumpkin purée (canned or homemade)

Instructions

1. In a medium pot, combine the brown rice, 2 cups of almond milk, maple syrup, and pumpkin pie spice. Stir well and bring the mixture to a gentle boil over high heat.
2. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 30–35 minutes. There should still be some liquid left in the pot after this initial simmer.
3. Stir in the pumpkin purée and continue to simmer, uncovered or partially covered, for another 10–20 minutes, or until the rice is tender and the pudding reaches a thick, creamy consistency.
4. Mix in the remaining 1/2 cup of almond milk to loosen the texture slightly. Serve hot with an extra splash of milk or maple syrup if desired.

Tips & Notes

• Storage: Cool completely before refrigerating in an airtight container for up to 5 days.
• To Reheat: Warm over low heat, stirring in 1/4–1/2 cup of milk to restore a creamy texture.
• Consistency: If your pudding feels too thin while cooking, continue to simmer gently until it thickens. If too thick after cooling, add milk a tablespoon at a time when reheating.

Nutrition

Nutrition information is an approximation per serving:

Calories: 162 kcal • Carbohydrates: 35 g • Protein: 2 g • Fat: 2 g • Fiber: 3 g • Sugar: 14 g