Pumpkin Rice Pudding

Thank you for sharing!

Last Updated on May 19, 2020 by Chef Mireille

Pumpkin Rice Pudding is a customizable dessert as each person can add as much or little of the roasted pumpkin topping as they prefer.

 

Pumpkin Rice Pudding

I am a big pumpkin fan and eat it year round. Pumpkin is used a lot in Caribbean food. In the Caribbean, pumpkin is used more in savory dishes than sweet and I often use it in soups, stews and curries. However, I enjoy it just as much in sweet things too.

If you’re a rice pudding fanatic, raise your hand. My hand is definitely up. I love rice pudding in all it’s varieties from every culture. I’ve yet to try a rice pudding I didn’t like and I have tried many.

This pumpkin rice pudding will make everyone happy – even those who are not big pumpkin fans. The pumpkin in the rice pudding itself is very mild and unless you tell your guests, they will hardly even be able to tell there is pumpkin in it, yet it’s a great way to include the healthy vegetable in a dessert.

However, for those who LOVE pumpkin in any form, the Roasted Pumpkin Topping can be served on the side as an optional garnish. Therefore, it’s a very customizable dessert that’s perfect for your holiday table. Your guests can add as little or as much of the pumpkin topping as they desire.

Add this customizable dessert to your holiday table and everyone will go home happy – both the pumpkin lovers as well as the pumpkin haters!

See also  Chilean Strawberry Kuchen ~ Cream Tart

Quatre Epices

I used quatre epices in this version. This is a spice blend used in French and Middle Eastern cuisine. It is a blend of white and/or black pepper, cloves, ginger and nutmeg. This blend is so versatile it can be used in both sweet and savory dishes. If you can’t locate quatre epices, you can use pumpkin pie spice or just keep it simple and use only cinnamon or any combination of sweet spices you like.

…and don’t forget to check out my other Rice Pudding Recipes

Rice Pudding Recipes

Rijstpap – Belgian Rice Pudding

Akkaravadisal -Indian Rice Pudding

Kolkandu Pongal – Indian Rock Sugar Rice Pudding

Paal Payasam – South Indian Rice Pudding

Appelsinris – Norwegian Orange Rice Pudding

Champorado – Filipino Chocolate Rice Pudding

Khao Neow Sung Khaya – Thai Black Rice Pudding Custard

Add this customizable dessert to your holiday table and everyone will go home happy – both the pumpkin lovers as well as the pumpkin haters!

Pudding LR 2

They can even have it plain if they like!

Pudding LR 3

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Pumpkin Rice Pudding

Rice Pudding with Roasted Pumpkin Topping.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: Continental
Servings: 10

Ingredients

Instructions

  • Preheat oven to 375 F.
  • First let’s make the pumpkin topping.
  • Combine pumpkin, ginger, cardamom, salt, sugar and butter in a baking dish. Toss to combine.
  • Roast in oven for 30 minutes, until fork tender.
  • Meanwhile, let's start the pudding.
  • Combine pumpkin and water in a saucepan. Cook on high heat for 20 minutes.
  • Using a potato masher, mash the pumpkin.
  • Add coconut milk, milk, rice, quatre espices and vanilla. Bring to a boil.
  • Reduce heat to low and simmer for 25 minutes until the rice is soft and tender, stirring occasionally.
  • Add condensed milk and simmer another 5 minutes.
  • To serve, garnish with freshly grated nutmeg.
  • Serve roasted pumpkin on the side as an additional optional garnish.

Notes

Substitute quatre epices with pumpkin pie spice or your favorite sweet spice.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
See also  Rugelach Recipe - Jewish Filled Cookies

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. M.Gayathri Raani

    That is an impressive list of rice pudding you have made, Mir. This pumpkin version looks amazing. Until I started baking, I didn’t know that pumpkin is a great ingredient to add in sweets. But now I love it.

  2. Ritu Tangri

    Few days back, I made pumpkin puree which is crying to be used. Here you are with this delicious looking pumpkin rice pudding. This gives me an idea to use my puree though in a different way.Thanks for the share

  3. harini

    I am a pumpkin lover too and I just posted the pumpkin spice overnight oats 🙂 I would love to make this pumpkin rice pudding. Will ping you if I have questions when I am making it 🙂

  4. Priya Suresh

    Even i love pumpkins very much and i always wait for autumn season as pumpkins shows their heads in local markets. Pumpkin rice pudding looks fabulous to enjoy after a heavy meal. Delectable dessert.

  5. Padmajha PJ

    We know your love for rice pudding! I ahve bookmarked so many of them and this one goes in the list too.I guess I will be making this one first as I have a huge pumpkin waiting to be used.That and some pumkin pie spice that a friend got for me.My kids will finish it off thinking of payasam /kheer 🙂

  6. Suma Gandlur

    This recipe sure takes the rice pudding concept to another level. The addition of both coconut and condensed milks, pumpkin and those flavorful spices together must have added loads of flavor to it.

  7. Pavani

    Mir, your blog is a great resource for all things rice puddings. Adding pumpkin to rice pudding sounds just perfect for this time of the year. And that roasted pumpkin topping is great to customize the sweetness.

  8. Srivalli

    Mir, your presentation looks awesome..too good. I love pudding and this one sounds really fantastic with pumpkin. As you have mentioned in the comments, we are not too into sweet dishes with pumpkin and more into curries. This one is a good one to try!

    • Chef Mireille

      and here people do so many sweet dishes with pumpkin – in fact some people don’t even know about cooking fresh pumpkin and only use canned – I discovered that when I was teaching a class and making a soup with fresh pumpkin

  9. Lizzy

    Is the 12-oz of pumpkin cooked in the 3 cups of water meant to be mashed without draining? Or do you discard the extra water?

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