Pumpkin Rice Pudding


This twist on a classic recipe adds zesty orange and rich canned pumpkin. Consider pumpkin rice pudding a perfect dessert for celebrating fall flavors anytime.

Pumpkin Rice Pudding
Photo: Dana Gallagher
Hands On Time:
5 mins
Total Time:
30 mins
8 serves

This pumpkin rice pudding recipe is perfect for an autumn potluck. Most of the recipe can be made and refrigerated for up to two days ahead.


  • 2 cups short-grain or Arborio rice

  • 6 cups milk

  • 1 cup sugar

  • ½ vanilla bean, split lengthwise

  • 1 teaspoon grated orange zest

  • ¼ cup orange juice

  • ¼ teaspoon kosher salt

  • 1 cup canned pumpkin

  • ¼ cup dark brown sugar (optional)


  1. In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes. Remove from heat.

  2. Discard the vanilla bean. Stir in the pumpkin. The recipe can be made ahead to this point.

  3. Cover and refrigerate up to 2 days ahead. To rewarm, stir in an additional 1 1/2 cups milk and stir gently over medium-low heat. Serve warm, sprinkled with the brown sugar if desired.

Nutrition Facts (per serving)

351 Calories
6g Fat
65g Carbs
9mg Protein
Nutrition Facts
Calories 351
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 147mg 6%
Total Carbohydrate 65g 24%
Protein 9g
Calcium 217mg 17%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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