Pumpkin Spice Rice Pudding

Pumpkin spice has become the unofficial flavor of American autumn, and here it folds into classic creamy rice pudding. Short-grain rice simmers on the stovetop with milk, pure pumpkin, and maple until thick, then finishes with toasted pecans.

Serves 6 · 10 min prep · 45 min cook

Estimate for one serving

• 245 cal
• 6g protein
• 42g carbs
• 6g fat
• 3g fiber

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Ingredients

• 3/4 cup arborio or short-grain white rice
• 3 cups whole milk
• 1 cup canned pure pumpkin puree
• 1 cup water
• 1/3 cup maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 1.5 tsp vanilla extract
• 1 pinch pinch of salt
• 1/4 cup chopped toasted pecans

Instructions

1. 1Rinse the rice under cool water until the water runs mostly clear, then drain well.
2. 2Combine the rinsed rice, water, and salt in a medium heavy-bottomed saucepan.
3. 3Bring to a gentle boil over medium heat, then reduce to a low simmer, cover, and cook 10 minutes until most of the water is absorbed.
4. 4Stir in the milk, pumpkin puree, maple syrup, cinnamon, ginger, and cloves.
5. 5Return to a bare simmer over medium-low heat, stirring frequently so the bottom does not scorch.
6. 6Cook uncovered 25 to 30 minutes, stirring every few minutes, until the rice is tender and the mixture is thick, creamy, and pudding-like; it will thicken more as it cools.
7. 7Remove from heat and stir in the vanilla.
8. 8Taste and adjust warmth of spice if needed with an extra dusting of cinnamon.
9. 9Let the pudding rest 10 minutes off heat so it sets slightly.
10. 10Spoon into bowls, top with toasted pecans, and serve warm or chilled.