Pumpkin Pie Rice Pudding Recipes

PUMPKIN RICE PUDDING

Steps:

• Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer, uncovered, for 7 minutes; drain well.
• Using the same saucepan, bring the milk to a boil over medium-high heat. Stir in the rice, vanilla bean, and salt. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is very soft and absorbs most of the milk, 15 to 18 minutes. Remove the pan from the heat, discard the vanilla bean, and stir in the sugar.
• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Pour half of the rice pudding mixture into a large bowl. Add the pumpkin puree, ground cinnamon, ground ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the remaining rice pudding mixture, and spoon it over the pumpkin rice pudding.
• Bake, uncovered until firm, about 30 minutes. Serve warm, sprinkled with cinnamon if desired.

BAKED PUMPKIN RICE PUDDING

Steps:

• Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
• Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
• Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.

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.

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.

PUMPKIN PIE PUDDING

Steps:

• Lightly grease a small (1-quart) slow cooker.
• Combine brown sugar, baking mix, cinnamon, nutmeg, cloves, and ginger in a food processor. Pulse 3 to 4 times to mix. Add butter, evaporated milk, and eggs, and pulse until combined, 5 to 6 pulses. Pour in pumpkin puree, applesauce, and vanilla extract and process until smooth, about 30 seconds.
• Pour the pumpkin mixture into the prepared slow cooker. Heat on Low until very thick, about 4 hours.

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.