Pumpkin Spice Rice Pudding (Printable)

Indulgent, spiced rice pudding with pumpkin purée and candy corn for a seasonal flavor treat.

# What you'll need:

→ Base

01 - 3/4 cup Arborio or short-grain rice
02 - 4 cups whole milk
03 - 1 cup canned pumpkin purée
04 - 1/2 cup granulated sugar
05 - 1/4 teaspoon salt

→ Spices & Flavorings

06 - 1 1/2 teaspoons pumpkin pie spice
07 - 1 teaspoon vanilla extract

→ Finish

08 - 1 tablespoon unsalted butter
09 - 1/2 cup heavy cream

→ Topping

10 - 3/4 cup candy corn
11 - 1/4 teaspoon ground cinnamon (optional, for dusting)

# Method:

01 - Place rice, milk, pumpkin purée, sugar, salt, and pumpkin pie spice in a large saucepan. Stir until fully mixed.
02 - Heat over medium, stirring frequently to prevent sticking, and bring to a gentle simmer.
03 - Reduce heat to low. Cook uncovered, stirring often, until rice is tender and pudding is thick and creamy, about 30 to 35 minutes.
04 - Remove from heat. Stir in vanilla extract, unsalted butter, and heavy cream until smooth and glossy.
05 - Divide pudding among serving bowls and allow to cool slightly.
06 - Before serving, top each portion with candy corn and a light dusting of cinnamon if desired. Serve warm or chilled.

# Expert Advice:

01 -
  • Ready in under an hour and mostly hands-off
  • Uses pantry staples like rice and canned pumpkin
  • Creamy texture with warm spices that taste just like autumn
  • Both kids and adults love the festive candy corn topping
02 -
  • Vegetarian with simple swaps for dairy free
  • Perfect for make ahead since it keeps in the fridge
  • Classic comfort transformed into a festive dessert
03 -
  • Get the rice mixture simmering slowly Slow simmering is the secret to creamy pudding Too much heat makes it chalky
  • Stir often especially during the first twenty minutes This prevents sticking and burning
  • Add the candy corn just before serving The warmth of the pudding can melt it if topped too early
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