Easy Pumpkin Pie Rice Pudding Recipe 475

PUMPKIN RICE PUDDING

Steps:

• Preheat the oven to 375F.
• Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
• In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
• While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.

EASY PUMPKIN PIE RICE PUDDING RECIPE - (4.7/5)

Steps:

• Combine rice, evaporated milk, pumpkin, water, sugar, pumpkin pie spice and salt in medium saucepan. Cook over medium heat for 20 minutes, stirring frequently. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes. Pudding will thicken as it sits. Serve warm garnished with a dusting of pumpkin pie spice, graham crackers, whipped cream or pecans, if desired. Store refrigerated. TIP: For a special party treat, spoon pudding into baked mini pie crusts or phyllo shells.

PUMPKIN RICE PUDDING

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly, over medium heat., Gradually whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil. Remove from heat. Stir in rice and vanilla., Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Serve warm with ice cream if desired. Refrigerate leftovers.

SIMPLE PUMPKIN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
• Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
• Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.

EASY PUMPKIN RICE

Steps:

• Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes.
• Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.

PUMPKIN PIE PUDDING

Steps:

• Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker., Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.

CREAMY PUMPKIN RICE PUDDING

Steps:

• Rinse the rice, and cook it according to instructions (but don't add oil/butter, greasy rice will mess up this recipe) or just add the 2 cups water to a saucepan with the rice and simmer it for 15-20 minutes until fluffy. I think microwaving the rice (please check your brand of rice's instructions) will also work if you're in a hurry but I've only done it the stovetop way so far.
• Don't rinse or drain the fluffy rice! It kills the nutrients and will also be hard to stir after this.
• Add the milk, or milk variant, and stir it in well. Then add the applesauce and meld it perfectly.
• Let the mixture simmer over medium heat until it thickens.
• Add the pumpkin, mix thoroughly. Then add the sugar and spice.
• Stir and let it cook until the rice is soft.
• Pour into a large heatproof bowl/container, or individual serving ramekins/bowls, and let it chill for at least 2-3 hours before serving.
• For presentation, garnish with cinnamon sticks or fresh mint leaves.