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pumpkin spice rice pudding recipe
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5 from 1 vote

Pumpkin Spice Rice Pudding

This super easy one-pot pumpkin rice pudding is the perfect dish to get your pumpkin spice fix. Sweetened with maple syrup and flavored with pumpkin puree and the best fall spices, you’ll have a hard time not going for seconds!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 people

Ingredients

  • 1 cup short-grain brown rice uncooked
  • 3 cups vanilla almond milk unsweetened
  • 1 tsp vanilla extract
  • 3 tbsp pumpkin puree

Pumpkin Spice Mix

  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves

Instructions

  • In a small bowl, combine the pumpkin spice mix ingredients. Set aside.
  • In a small saucepan, combine the brown rice and 2 cups of almond milk (leave 1 cup to one side)
  • 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.
  • Stir in the remaining almond milk, as well as vanilla extract, pumpkin puree, and the pumpkin spice mix. Stir well over low heat for another 2-3 minutes.
  • Let cool for 10 minutes. Serve in a mason jar and garnish with a dash of cinnamon.

Notes

  • You can use honey instead of maple syrup if you prefer
  • If the rice pudding is too thick, gradually add more almond milk to help thin it out