Pumpkin Rice Pudding

This easy dessert is delicious combination of two personal favorites, rice pudding and pumpkin pie. If you like creamy comfort food, you’ll want to give this simple Pumpkin Pie Rice Pudding this fall.

After preparing the rice and pumpkin mixture, it bakes in the oven—making it an almost hands-free dessert.

How Many Calories and WW Points in this Pumpkin Pie Rice Pudding?

According to my calculations, each serving has about 190 calories.

To see your WW Points for this recipe and track it in the WW app or site, Click here!

Recipe Ingredients

1 cup water
½ cup arborio rice
1-½ cups unsweetened almond milk
½ cup pumpkin puree
¼ cup honey
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon salt
Optional toppings, if desired: Light whipped topping, vanilla frozen yogurt or ice cream, dried cranberries, raisins, candied ginger, etc.

How to Make Pumpkin Rice Pudding, Step-by-Step

Step 1: Gather and prepare ingredients.

Step 2: Preheat oven to 375F degrees.

Step 3: In a small ovenproof saucepan, bring the water to a boil over high heat. Stir in the rice and cover. Reduce to a simmer over low heat and cook about 20 minutes, until the rice is almost done.

Step 4: Whisk the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg and salt in a medium bowl.

Step 5: Stir the pumpkin mixture into the hot rice and mix well.

Cover and transfer to oven.

Step 6: Bake until pudding is bubbly and liquid has reduced by about ⅓, about 40 – 50 minutes.

Step 7: Remove from oven and transfer to a large bowl, stirring well.

Step 8: Cover and refrigerate at least 8 hours or overnight.

Step 9: To serve, divide evenly among 4 dessert bowls and top with light whipped topping, a sprinkle of cinnamon, or any additional toppings as desired.

Step 10: Store any leftover rice pudding in an airtight container in the refrigerator.

Recipe Notes

Save 2 WW Points when making this rice pudding by using only 2 tablespoons honey instead of 4 tablespoons.

Not a fan of honey, you can substitute an equal amount of pure maple syrup.

This recipe can easily be doubled if needed.

You can use either canned pumpkin puree (not pumpkin pie filling) or homemade pumpkin puree when making this simple dessert.

Serving Suggestions

Enjoy this pumpkin rice pudding chilled from the refrigerator or at room temperature. Sprinkle with ground cinnamon or pumpkin pie spice, or top with any additional toppings. Be sure to adjust WW Points when making any substitutions or additions.

Ways to Use Leftovers

Store any leftover rice pudding in an airtight container in the refrigerator.

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If you’ve made this vegetarian friendly Low Fat Pumpkin Pie Rice Pudding, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krueger

*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

If you like this Creamy Pumpkin Rice Pudding, you might also like

Strawberry Rice Pudding
Chocolate Slow Cooker Rice Pudding
Crock Pot Rice Pudding (using leftover cooked rice)
2-Ingredient Chocolate Rice Pudding

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