Pumpkin Rice Pudding with crumble

With my roasted pumpkin (previous post) I put it into the food processor and made it into a puree. I was searching the internet looking for fun pumpkin recipes, because I was tired of just the normal pumpkin pie and if you remember from last year I made pumpkin gnocchi and those were pretty good. I found a pumpkin rice pudding recipe and I ran with it. I found several recipes even one that had orange zest and orange juice but I decided to stick with something not too crazy.

So it goes like this:


  • 1 cup of rice


  • 1 3/4 cup of pumpkin puree


  • 2 cups of almond milk
  • 1 cup of coconut milk


  • 1 tablespoon of vanilla
  • 1/4 teaspoon of ground nutmeg
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of ginger
  • pinch of salt


  • 1/3 cup of sugar (I used cane sugar)
  • About 2 cups of water

To start I got a saucepan with the rice and water and brought it to a boil, once it starts boiling I lowered the heat to medium-low and let the rice cook for about 7 minutes.

While that’s cooking, I mixed my pumpkin puree with the cinnamon, nutmeg, ginger and salt.

After the 7 minutes, I drained the rice and took it out of the saucepan. Then in the same saucepan I put both my almond and coconut milk in it to boil. Once boiled I added my rice back into it and added my vanilla and lowered the heat to medium-low. In this step you want the rice to absorb all of the milk and to become thick. It took about 15 minutes.

Once the rice and milk was done, I took it off of the heat and added my pumpkin puree, spices and sugar.

In the recipe I found online it told me to place it into the oven, BUT if I could make this again (which I probably will) I will not put it into the oven. After the last step I just mentioned, where I mixed everything together, it looked perfect. So you guys don’t put it in the oven! Just stop here!

But I’ll still tell you what I did. While I was cooking everything I preheated the oven to 350 degrees. Once the pudding was done I put it into a pot to put in the oven. I coated it with coconut oil.

Then I decided to make a crumble to go on top to make it a little extra special. The crumble contained flour, sugar, butter, cinnamon and a pinch of salt. Then I popped it into the oven for about 20 minutes (until the crumble browned up a bit).

If you guys are trying to make this recipe, skip the crumble and the whole oven thing all together. It made the rice pudding hard and not moist and creamy like I wanted it to be. Despite that it did come out good! It has subtle sweetness so it’s not too crazy.


Well that’s it! I hope you guys try fun recipes with pumpkin and let me know how they go!

Have a great Sunday

-Love Nicole ❤

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