Pumpkin rice pudding - this easy vegan rice pudding is delicious, creamy, comforting and so satisfying.
Flavoured with pumpkin puree and warming spices it is the perfect Autumnal dessert, snack or even breakfast.
Rice pudding is such a classic, nostalgic dessert, and one that happens to be very easy to make vegan. This pumpkin rice pudding is cozy, creamy, spicy and incredibly satisfying.
It is a truly comforting, retro pudding that is great both hot and cold, and is even good for breakfast as it is not too sweet!
It is naturally gluten-free and easy to make in advance. I make it on the stovetop, this is quicker than baked rice pudding, and avoids the dreaded rice pudding skin!
What Do I Need To Make Pumpkin Rice Pudding?:
Pudding rice: You need to use a short grained rice, ideally pudding rice but risotto rice will also work. Don’t use long grain, brown, basmati or paella rice.
Milk: Any kind of unsweetened non-dairy milk will work but go for a creamier one if you can. I use soy but the pudding is extra creamy and delicious made with part full fat coconut milk and part soy milk.
Pumpkin Puree: You need to use pure pumpkin puree, NOT pumpkin pie filling. It is available from many larger supermarkets in the UK, or online. You can also use homemade pumpkin puree.
Maple syrup: I use maple syrup to sweeten the pudding for extra flavour but you can use your choice of sugar, syrup or sweetener instead (just add it to taste).
Cinnamon and pumpkin spice: In the UK pumpkin spice is readily available online and you can also make your own. You can also just add individual spices to taste - cinnamon, nutmeg, ginger and allspice. I cook the pudding with a couple of whole cinnamon sticks for a great flavour but that is optional.
Vanilla: Optional but recommended.
How To Make Pumpkin Rice Pudding:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Place the rice, milk and cinnamon sticks in a deep saucepan.
Bring up to a gentle simmer then turn the heat down to low and cook for 35-40 minutes until the rice is soft and the liquid has reduced, stir often.
Add the pumpkin puree, maple syrup, pumpkin spice and vanilla and cook for another minute.
Transfer to a bowl and cover before placing it in the refrigerator. Or, enjoy it warm.
For a richer, creamier rice pudding you can swap some of the milk for full fat coconut milk or a vegan cream (cashew/soy/oat).
Be sure to stir the rice pudding often while cooking to prevent it from sticking and keep the heat low so that it doesn't burn.
Use a deeper pan than you think you need and keep an eye on the pudding as it cooks to ensure that it doesn’t boil over. Once it has come up to a simmer turn the heat down very low, it should be barely simmering.
The rice pudding may still be a bit runny when it is cooked, but it will thicken as it cools. If it becomes too thick simply add some more milk to reach your desired texture.
Storage and reheating – Keep covered in the refrigerator and use within 4 days. To reheat, warm in the microwave or on the stove with a little extra milk as needed.
Freezing – This pumpkin rice pudding will keep for up to 3 months in the freezer in a freezer-proof container. Thaw in the refrigerator overnight or heat it in the microwave and give it a good stir before serving. You may need to add a little more milk.
- Serve the pudding in individual glasses or ramekins to make it look more fancy.
- Top with whipped cream or coconut cream.
- It would be delicious served with apple or plum compote.
- Sprinkle with chopped nuts, pecans would be great.
- Try adding some rum soaked raisins or sultanas for a grown-up twist.
More Vegan Pumpkin Recipes:
I've made a lot of pumpkin recipes for the blog, here is a selection of them:
- Vegan pumpkin pecan babka
- Vegan pumpkin scones
- Vegan pumpkin spice latte cake
- Vegan pumpkin pie
- Vegan pumpkin muffins
- Vegan pumpkin bread
- Vegan pumpkin ice cream
- Vegan pumpkin coffee cake
- Vegan pumpkin biscotti
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Pumpkin Rice Pudding (Vegan)
- 150 g (¾ cup) pudding rice or risotto rice
- 1 litre (4 cups) unsweetened non-dairy milk (I use soy)
- 1-2 sticks cinnamon (optional)
- pinch salt
- 180 g (¾ cup) pumpkin puree
- 80 ml (⅓ cup) maple syrup
- ½ teaspoon pumpkin spice (more to taste)
- 1 teaspoon vanilla extract
- Place the rice, milk, cinnamon sticks and a pinch of salt in a deep saucepan and bring to the boil over a medium heat.
- Reduce the heat to very low and cook uncovered at a gentle simmer for 35-40 minutes until the rice is tender and the liquid has reduced. Stir the mixture regularly, especially towards the end of cooking.
- Add the pumpkin puree, maple syrup, pumpkin spice and vanilla and cook for another minute.
- Transfer to a bowl and cover before placing it in the refrigerator. Or, enjoy it warm. If the pudding is too thick, stir in a little milk as needed.