Best 4 Pumpkin Pie Rice Pudding Recipes
**Pumpkin Pie Rice Pudding: A Fall Dessert Symphony**
As the autumn breeze sweeps in, ushering in the season of vibrant foliage and crisp air, our culinary hearts yearn for comforting desserts that capture the essence of fall. Enter pumpkin pie rice pudding, a harmonious blend of two classic treats that promises to tantalize your taste buds and warm your soul. This delectable dish combines the creamy richness of rice pudding with the sweet, spiced flavors of pumpkin pie, resulting in a symphony of textures and flavors that will transport you to a cozy autumn haven. In this article, we present two irresistible recipes for pumpkin pie rice pudding, each offering a unique twist on this beloved dessert.
**Recipe 1: Traditional Pumpkin Pie Rice Pudding**
Our first recipe stays true to the classic combination of pumpkin pie and rice pudding, offering a comforting and nostalgic dessert experience. We begin by simmering rice in a creamy mixture of milk, sugar, and spices, creating a velvety canvas for the pumpkin puree. The addition of pumpkin puree, eggs, and vanilla extract infuses the rice pudding with a warm, autumnal flavor and a vibrant orange hue. Topped with a sprinkling of nutmeg and a dollop of whipped cream, this traditional pumpkin pie rice pudding evokes memories of family gatherings and the simple joys of the fall season.
**Recipe 2: Pumpkin Pie Rice Pudding with a Crunchy Pecan Topping**
For those who crave a delightful textural contrast, our second recipe introduces a crunchy pecan topping that adds an irresistible layer of flavor and texture to the pumpkin pie rice pudding. While the rice pudding base remains the same as in the traditional recipe, we elevate it with a decadent pecan topping. A mixture of chopped pecans, brown sugar, butter, and cinnamon is spread over the rice pudding before baking, creating a golden-brown crust that shatters with every bite. The combination of creamy rice pudding, sweet pumpkin, and crunchy pecans is sure to become a new favorite among dessert enthusiasts.
Whether you prefer the classic comfort of traditional pumpkin pie rice pudding or the added textural delight of the pecan topping, these recipes promise an unforgettable dessert experience that perfectly captures the essence of fall. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you feeling warm, satisfied, and ready to embrace the beauty of the autumn season.
PUMPKIN RICE PUDDING
This is one of my absolute favorite rice puddings. It tastes exactly like pumpkin pie and makes a really great breakfast dish! Try it with cooked brown rice and substitute dried cranberries for the raisins, if desired.
Provided by Robyn C.
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 69.1 g, Cholesterol 3.3 mg, Fat 0.5 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 0.2 g, Sodium 250.8 mg, Sugar 32 g
PUMPKIN PIE RICE PUDDING
This looked so delicious I had to share..I love pumpkin and rice so this should be delicious... http://www.minuterice.com/en-us/recipes/13674/PumpkinPieRicePudding.aspx#.VCMn5MJ0wdU
Provided by Pat Duran @kitchenChatter
Categories Other Breakfast
Number Of Ingredients 8
Steps:
- Combine rice and remaining ingredients, except vanilla in a medium saucepan. Cook over medium heat for 20 minutes, stirring frequently.
- Remove from heat and stir in vanilla extract. Let stand 5 to 10 minutes.
- Serve garnished with a dusting of pumpkin pie spice, graham crackers, whipped cream or pecans, if desired.
PUMPKIN PIE PUDDING
My husband loves anything pumpkin, and this creamy, comforting pumpkin pudding recipe is one of his favorites. We make our easy pudding all year long, but it's especially nice in the fall. -Andrea Schaak, Bloomington, Minnesota
Provided by Taste of Home
Categories Desserts
Time 6h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker., Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.
Nutrition Facts : Calories 229 calories, Fat 9g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 187mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
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.
Nutrition Facts : Calories 240, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 120 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 4 grams
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree gives the rice pudding a more intense pumpkin flavor. To make fresh pumpkin puree, simply roast a pumpkin in the oven until tender, then scoop out the flesh and puree it in a food processor.
- Use high-quality rice: The type of rice you use will also affect the texture of the rice pudding. Medium-grain rice is a good choice because it cooks up creamy and tender.
- Don't overcook the rice: Overcooked rice will make the rice pudding mushy. Cook the rice according to the package directions, or until it is tender but still has a slight bite to it.
- Let the rice pudding cool completely before serving: This will allow the flavors to meld and the pudding to thicken up.
- Serve the rice pudding with your favorite toppings: Pumpkin pie spice, whipped cream, and chopped nuts are all classic toppings for pumpkin pie rice pudding.
Conclusion:
Pumpkin pie rice pudding is a delicious and easy-to-make dessert that is perfect for fall. With its creamy texture, rich pumpkin flavor, and warm spices, this pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give pumpkin pie rice pudding a try. You won't be disappointed!
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