Pumpkin Rice Pudding Recipe
What do you get when you combine two all-time favorite desserts? This deliciously creamy and comforting pumpkin pie rice pudding, of course.
Servings: 4
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, 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
Serving size: 1/4th recipe
WW Points: 8
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) 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.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) 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.
Nutrition
Serving: 1/8th recipe | Calories: 190kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 113mg | Potassium: 236mg | Fiber: 1g | Sugar: 23g | Vitamin A: 4940IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg