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pumpkin spice rice pudding

Pumpkin Spice Rice Pudding

Prep Time 5 minutes
Cook Time 45 minutes
Servings 4 people


  • 2.5 cups unsweetened vanilla almond milk
  • 1 cup brown rice
  • 1 teaspoon vanilla
  • 3 tablespoons pumpkin puree NOT pumpkin pie filling
  • 2 tablespoons maple syrup or more to taste
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves


  1. Combine all your spices in a small bowl. Set aside
  2. In a small saucepan, combine your brown rice and 2 cups of the almond milk.
  3. Bring to a boil and reduce heat to low. Let simmer for 30-40 minutes until all the liquid has been absorbed and the rice is cooked.
  4. Stir in the remaining almond milk (you can add some more if you're finding it too thick), vanilla, pumpkin puree, and your pumpkin spice mixture. Stir well over low heat for another 2-3 minutes.
  5. Let cool for 10 minutes. Serve in a mason jar and garnish with cinnamon.

Recipe Notes

- For this recipe, I created my own pumpkin spice mix, but feel free to use 1 tablespoon of pumpkin spice in place of the other spices.
- You can use honey instead of maple syrup if you desire