Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Indulge in the cozy flavors of fall with our delectable Weight Watcher-friendly Pumpkin Rice Pudding. This warm and comforting dessert combines the creamy goodness of Arborio rice, the earthy sweetness of pumpkin, and a hint of warm spices. What makes it even better? It’s a healthier treat that won’t derail your wellness goals, thanks to the mindful use of ingredients like unsweetened almond milk and a touch of honey for natural sweetness.

With just the right balance of flavors, this mash-up of two personal favorites, rice pudding and pumpkin pie, is guilt-free way to satisfy your autumn cravings.

This lighter healthier dessert recipe is easy too. After preparing the rice and pumpkin mixture, it bakes in the oven—making it an almost hands-free dessert.

Whether you’re looking for a dessert to share with friends and family or a comforting treat to enjoy on your own, this recipe is your go-to choice for a wholesome and delicious autumn delight. Get ready to savor the season while staying on track with your healthy eating and/or weight management goals.

Pumpkin rice pudding with light whipped topping and sprinkle of cinnamon and two small pumpkins in background.
Pumpkin rice pudding with light whipped topping and sprinkle of cinnamon

How Many Calories and WW Points in this Lighter Healthier Pumpkin Pie Rice Pudding?

According to my calculations, each serving has about 190 calories. To see your WW Points for this recipe and track it in the WW app or site, Click here!

Recipe Ingredients

  • 1 cup water
  • 1/2 cup arborio rice
  • 1-1/2 cups unsweetened almond milk
  • 1/2 cup pumpkin puree
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • Optional toppings, if desired: Light whipped topping, vanilla frozen yogurt or ice cream, dried cranberries, raisins, candied ginger (affiliate link), etc.

How to Make Creamy Healthy Pumpkin Rice Pudding, Step-by-Step

Step 1: Gather and prepare ingredients.

Ingredients including unsweetened almond milk, arborio rice, honey, canned pumpkin, vanilla extract, cinnamon, ground ginger and ground nutmeg.
Ready to make rice pudding

Step 2: Preheat oven to 375F degrees.

Step 3: In a small ovenproof saucepan, bring the water to a boil over high heat. Stir in the rice and cover. Reduce to a simmer over low heat and cook about 20 minutes, until the rice is almost done.

Cooked arborio rice in saucepan on stove top.
Almost done arborio rice

Step 4: Whisk the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg and salt in a medium bowl.

Whisking unsweetened almond milk, pumpkin puree, honey, vanilla extract, cinnamon, ginger, nutmeg and salt in medium mixing bowl.
Whisk the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg and salt

Step 5: Stir the pumpkin mixture into the hot rice and mix well.

Uncooked pumpkin rice pudding in saucepan on stove top.
Stir the pumpkin mixture into the hot rice

Cover and transfer to oven.

Step 6: Bake until pudding is bubbly and liquid has reduced by about 1/3, about 40 – 50 minutes.

Pumpkin rice pudding in saucepan with wooden spoon.
Remove from oven and give rice pudding a good stir

Step 7: Remove from oven and transfer to a large bowl, stirring well.

Pumpkin rice pudding in glass bowl with spoon.
Add rice pudding to bowl, cover and refrigerate at least 8 hours

Step 8: Cover and refrigerate at least 8 hours or overnight.

Step 9: To serve, divide evenly among 4 dessert bowls and top with light whipped topping, a sprinkle of cinnamon, or any additional toppings as desired.

Pumpkin rice pudding in small white bowl topped with light whipped topping and cinnamon sprinkle.
Pumpkin rice pudding with whipped topping and cinnamon sprinkle

Step 10: Store any leftover rice pudding in an airtight container in the refrigerator.

Recipe Notes

Save 2 WW Points when making this rice pudding by using only 2 tablespoons honey instead of 4 tablespoons.

Not a fan of honey, you can substitute an equal amount of pure maple syrup.

Pumpkin rice pudding in small white bowl garnished with whipped topping and sprinkle of cinnamon with small orange pumpkin in background.
Pumpkin rice pudding with whipped cream and sprinkle of cinnamon

This recipe can easily be doubled if needed.

You can use either canned pumpkin puree (not pumpkin pie filling) or homemade pumpkin puree when making this simple dessert.

Homemade Pressure Cooker Pumpkin Puree
Easy Homemade Pumpkin Puree

Serving Suggestions

Enjoy this pumpkin rice pudding chilled from the refrigerator or at room temperature. Sprinkle with ground cinnamon or pumpkin pie spice, or top with any additional toppings. Be sure to adjust WW Points when making any substitutions or additions.

Ways to Use Leftovers

Store any leftover rice pudding in an airtight container in the refrigerator.

Are You Ready To Firmly Plant Yourself
On The Path To Lasting Weight Loss Success?

If you’ve made this vegetarian friendly Low Fat Pumpkin Pie Rice Pudding, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

4.75 from 4 votes

Pumpkin Rice Pudding

By Peter | Simple Nourished Living
What do you get when you combine two all-time favorite desserts? This deliciously creamy and comforting pumpkin pie rice pudding, of course.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 4
Pin Recipe Comment Print Recipe
Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Equipment

Ingredients 

  • 1 cups water
  • 1/2 cup arborio rice
  • 1-1/2 cups unsweetened almond milk (or reduced fat 2% milk)
  • 1/2 cup pumpkin puree
  • 1/4 cup honey
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt

Optional toppings:

  • Light whipped topping, vanilla frozen yogurt or ice cream, dried cranberries, raisins, candied ginger (affiliate link), etc.

Instructions 

  • Preheat oven to 375F degrees.
  • In a small ovenproof saucepan, bring the water to a boil over high heat. Stir in the rice and cover. Reduce to a simmer over low heat and cook about 20 minutes, until the rice is almost done.
  • Whisk the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg and salt in a medium bowl.
  • Stir the pumpkin mixture into the hot rice and mix well. Cover and transfer to oven.
  • Bake until pudding is bubbly and liquid has reduced by about 1/3, about 40 - 50 minutes.
  • Remove from oven and transfer to a large bowl, stirring well.
  • Cover and refrigerate at least 8 hours or overnight.
  • To serve, divide evenly among 4 dessert bowls and top with light whipped topping, a sprinkle of cinnamon, or any additional toppings as desired.
  • Store any leftover rice pudding in an airtight container in the refrigerator.

Notes

Save 2 WW Points when making this rice pudding by using only 2 tablespoons honey instead of 4 tablespoons.
Not a fan of honey, you can substitute an equal amount of pure maple syrup.
This recipe can easily be doubled if needed.
You can use either canned pumpkin puree (not pumpkin pie filling) or homemade pumpkin puree when making this simple dessert.
Serving size: 1/4th recipe
Click here to see your WW Points for this recipe and track it in the WW app or site.
5 *PointsPlus (Old plan)

Nutrition

Serving: 1/8th recipe, Calories: 190kcal, Carbohydrates: 40g, Protein: 4g, Fat: 2g, Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @simplenourishedliving or tag #simplenourishedliving!

Recipe source: So Easy: Luscious, Healthy Recipes for Every Meal of the Week (affiliate link) by Ellie Krueger

A note about WW Points
If you're following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).

More Light and Healthy Rice Pudding Recipes for WeightWatchers

About Peter Morrison

More About Me

You May Also Like

4.75 from 4 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

4 Comments

  1. 4 stars
    I’ve been trying for years to make a pumpkin/rice pudding that equalled my mother’s, and so far this comes closest. Next time I will use a bit less pumpkin puree and a bit more milk so that the dish is lighter and has a less intense pumpkin flavor, with the rice flavor being predominant. The suggested maple syrup works very well.

    Reply

    1. Hi Diana,
      I’m happy to see that this is coming close to approximating your mother’s pumpkin rice pudding. Hope your next round of changes brings you that much closer! ~Martha

      Reply

  2. 5 stars
    I brought this yesterday to our church’s Thanksgiving Feast and it was a big hit. I doubled the recipe and used maple syrup instead of honey and followed the rest of the recipe exactly. Just the right amount of sweetness, so I don’t recommend reducing the sweetener. This one is a keeper!

    Reply