Pumpkin Rice Pudding

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5 star Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 10
Recipe Created By: CurlyTop


3 cups cooked arborio or shortgrain rice
1 cup canned pumpkin
1 3 oz pkg vanilla cooked pudding mix (not instant)
12 oz soy milk or milk alternative of choice
2 Tbsp pumpkin pie spice (to taste)


Mix soy milk with cookable pudding mix, but don’t cook. This substitutes for condensed milk in pudding recipe.

Put pudding mixture, rice, pumpkin, and pumpkin pie spice in saucepan and cook until thickened, about 8-10 minutes. Spread in serving pan and cool. Serve at room temperature.



Be sure to use canned pumpkin and not pumpkin pie filling as that has additional ingredients.

To avoid soy, select a soy-free milk alternative.

To avoid corn, use a Kosher for Passover pudding mix.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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