Baked Pumpkin Rice Pudding Recipe

Name: Baked Pumpkin Rice Pudding
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 4 cups milk; 1 (15 ounce) can pumpkin puree; 1 cup uncooked long-grain rice; ¾ cup granulated sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon salt; ¼ teaspoon ground cloves; 2 large eggs; 1 teaspoon vanilla extract; whipped cream (optional garnish); a handful of raisins (optional garnish)

Indulge in this creamy, comforting Baked Pumpkin Rice Pudding! A classic holiday recipe, perfectly spiced and effortlessly customizable. This recipe, adapted from a Kraft cookbook, is a delightful way to sneak in extra veggies (even for picky eaters!). Enjoy it warm or chilled – the perfect autumnal dessert or a cozy breakfast treat. Easily adaptable with soy milk, brown rice, or alternative sweeteners for a healthier twist. Add raisins, nuts, or your favorite spices for a personalized touch!

Prep Time 15 mins

Cook Time 60 mins

Calories 132.4 kcal

Protein 8g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Pumpkin Rice Pudding

4 cups milk
1 (15 ounce) can pumpkin puree
1 cup uncooked long-grain rice
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon ground cloves
2 large eggs
1 teaspoon vanilla extract
whipped cream (optional garnish)
a handful of raisins (optional garnish)

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How to Make Baked Pumpkin Rice Pudding

Preheat oven to 375°F (190°C).
In a large saucepan, combine 4 cups milk (dairy or non-dairy), 1 (15 ounce) can pumpkin puree, 1 cup uncooked long-grain rice (white or brown), ¾ cup granulated sugar (or alternative sweetener), 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon salt, and ¼ teaspoon ground cloves.
Bring mixture to a boil over medium-high heat, stirring constantly.
Reduce heat to low, simmer for 5 minutes, stirring occasionally.
Remove from heat.
In a separate large bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract.
Slowly whisk in the hot pumpkin mixture into the egg mixture, a little at a time, ensuring thorough blending after each addition.
Pour the mixture into a greased 2-quart casserole dish.
Bake for 45-50 minutes, or until the pudding is set and the top is lightly golden brown.
Let cool slightly before serving.
Serve warm or chilled. Garnish with whipped cream, a sprinkle of cinnamon, or a handful of raisins (optional).

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

45g

Fat

Carbs

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Breakfast & Brunch Sweets & Sides Desserts The Americas American Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Healthy Desserts Eggs Dairy Rice Fall Kid Friendly Low Fat Winter Puddings And Mousses Dietary Low Sodium Seasonal Low Calorie Comfort Food Inexpensive Low In Something Pasta Rice And Grains White Rice Taste Mood Equipment Number Of Servings