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This Pumpkin Rice Pudding is the perfect sweet and creamy breakfast or holiday dessert to indulge in during pumpkin season. It’s filled with fresh pumpkin, warming spices, and the bold sweetness of molasses-rich brown sugar and is naturally dairy-free and gluten-free! Make this sweet treat for the whole family in less than an hour!

a bowl of pumpkin rice pudding being scooped with a spoon

If you’ve made our Champorado or Ube Champorado (Tsampurado), you’ll know we love the comfort and creamy texture of a sweet rice pudding! Just like the Filipino-style rice puddings, this pumpkin spiced pudding is extra creamy, easy to make, and the perfect bowl of cozy comfort to top with all of your favorite nuts, fruits, and a big ol’ dollop of Coconut Whipped Cream!

water, non-dairy milk, rice, pumpkin puree, nutmeg, salt, ginger, cinnamon, vanilla extract, brown sugar

Ingredients Youโ€™ll Need 

  • Rice: In this creamy pumpkin spice rice pudding, we’ve opted to use Jasmine rice. It’s affordable and accessible to virtually everyone, and is an ingredient many of us have in our pantries at all times! If you prefer or have it on hand, arborio rice or sticky rice will also work well. 
  • Non-dairy milk: Any non-dairy milk of your choice will work. For the creamiest pudding, we recommend full-fat coconut milk or homemade milk, such as Homemade Almond Milk
  • Brown sugar: Both light brown sugar and dark brown sugar work in this recipe. If you prefer a bolder, caramel-like undertone, use dark brown sugar for its higher molasses content. If you’d like to keep this pumpkin rice pudding refined sugar-free, opt for coconut sugar.
  • Pumpkin purรฉe: Make sure to use pure pumpkin puree, not pumpkin pie filling. If your local grocery store is out of the canned variety, make your own Homemade Pumpkin Puree with sugar pie pumpkins!
  • Vanilla: A splash of vanilla extract adds depth of flavor and enhances the warm aromas in the spices and the naturally sweet, nutty flavors in the pumpkin.
  • Spices: We used a simple blend of ground cinnamon, ginger, and nutmeg. If prefer, you can replace these spices with 1 3/4 teaspoon of a pre-made pumpkin pie spice blend.
bowl of pumpkin rice pudding with coocnut milk on top

Equipment Needed

How to Make Pumpkin Rice Pudding

  1. Wash the rice. Add the dry jasmine rice to a colander or fine mesh sieve and rinse until the water runs clear.
  2. Simmer with milk and water. Transfer the pudding to a medium saucepan along with the non-dairy milk and water, mix to combine, and bring to a boil. Once boiling, reduce the heat, cover, and let simmer for 30 minutes, stirring frequently. 
  3. Stir in pumpkin, sugar, and spices. After 30 minutes, add the brown sugar, pumpkin purรฉe, cinnamon, ginger, nutmeg, and salt. Stir to combine, cover, and simmer for an additional 10 minutes or until the rice pudding reaches your desired consistency.
  4. Stir in the vanilla. Remove the pumpkin rice pudding from the heat and stir in the vanilla extract. 
  5. Serve! Serve immediately while warm, or chill in the fridge and enjoy cold. 

Serving Suggestions 

This creamy pumpkin rice pudding is delicious enough to serve on its own as a delicious fall dessert or sweet breakfast but is also delicious garnished with toppings like:

  • Coconut Whipped Cream
  • Chopped nuts like pecans, walnuts, or almonds
  • Drizzle of Vegan CaramelDate Caramel, or pure maple syrup
  • A light dusting of cinnamon of pumpkin pie spice and a cinnamon stick for garnish!
  • Sliced fruits like banana, apple, or pear
  • Crushed cookies such as Ginger Molasses Cookies
  • With a scoop of your favorite non-dairy ice cream
coconut milk being poured onto pumpkin rice pudding

Recipe FAQs

What kind of rice is best for rice pudding?

Many rice pudding recipes are made with short-grain rice varieties such as Arborio rice or pudding rice. These shorter-grain rice varieties have a higher starch content, which helps create a creamy rice pudding. However, we’ve also had luck making this pumpkin rice pudding with longer-grain rice varieties such as Jasmine rice, so don’t be afraid to opt for any short or long-grain white rice you have on hand.ย 

Why is my rice pudding mushy?

Overcooking the rice or using too much milk and water can lead to a mushy rice pudding. For best results, measure the rice and liquid carefully and remove from the heat once done cooking to prevent it from overcooking from the residual heat of the stovetop.ย 

How can I thicken my rice pudding?

Simply let the rice pudding continue to simmer until your pudding is as thick as you’d like. Keep in mind, however, that rice pudding thickens considerably as it cools, so keep this in mind to help prevent it from being too thick.ย 

Is it necessary to rinse rice for rice pudding?

Rinsing the rice is necessary to help prevent the excess starch, which helps yield a creamier pudding and keeps the rice from being overly sticky. If you are new to rinsing rice, this tutorial onย How to Wash Riceย can be incredibly helpful!ย 

Can I make this pumpkin rice pudding with leftover rice?

We haven’t tried it, but if you’d like to experiment, use ourย Golden Milk Rice Puddingย as a guide

bowl of pumpkin rice pudding with a dollop of cream and a raspberry

Storage Instructions

Leftover rice pudding will keep for up to 3 days in an airtight container in the refrigerator in the freezer for up to 3 months. Leftover reheat best over low heat on the stovetop or in short cooking intervals in the microwave. If it appears less creamy after refrigeration, add an extra splash of milk before reheating to help moisten the rice and make the pudding creamy again. 

pot of pumpkin rice pudding

More Pumpkin Spice Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Print
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pumpkin rice pudding in a bowl with a spoon sticking out

Pumpkin Rice Pudding Recipe


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  • Author: Sweet Simple Vegan
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This Pumpkin Rice Pudding is the perfect sweet and creamy breakfast or holiday dessert to indulge in during pumpkin season. It’s filled with fresh pumpkin, warming spices, and the bold sweetness of molasses-rich brown sugar and is naturally dairy-free and gluten-free! Make this sweet treat for the whole family in less than an hour!


Ingredients

  • 1 cup dry jasmine rice
  • 4 cups non-dairy milk
  • 2 cups water
  • ยฝ cup brown sugar
  • ยพ cup pumpkin purรฉe
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ยฝ teaspoon ginger
  • ยผ teaspoon nutmeg
  • ยผ teaspoon salt

Instructions

  1. Wash the rice.ย Add the dry jasmine rice to a colander or fine mesh sieve and rinse until the water runs clear.
  2. Simmer with milk and water.ย Transfer the pudding to a medium saucepan along with the non-dairy milk and water, mix to combine, and bring to a boil. Once boiling, reduce the heat, cover, and let simmer for 30 minutes, stirring frequently.ย 
  3. Stir in pumpkin, sugar, and spices. After 30 minutes, add the brown sugar, pumpkin purรฉe, cinnamon, ginger, nutmeg, and salt. Stir to combine, cover, and simmer for an additional 10 minutes or until the rice pudding reaches your desired consistency.
  4. Stir in the vanilla.ย Remove the pumpkin rice pudding from the heat and stir in the vanilla extract.ย 
  5. Serve!ย Serve immediately while warm, or chill in the fridge and enjoy cold. We like to serve ours with an extra splash of non-dairy milk or a dollop of coconut yogurt.

Notes

  • Storage Instructions: Leftover rice pudding will keep for up to 3 days in an airtight container in the refrigerator in the freezer for up to 3 months. Leftovers reheat best over low heat on the stovetop or in short cooking intervals in the microwave. If it appears less creamy after refrigeration, add an extra splash of milk before reheating to help moisten the rice and make the pudding creamy again.
  • If prefer, you can replace these spices with 1 3/4 teaspoon of a pre-made pumpkin pie spice blend.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Stove Top

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When weโ€™re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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