Go Back
–+ servings
Baked pumpkin rice pudding
Print Recipe
4.84 from 6 votes

Pumpkin Rice Pudding Recipe

This old-fashioned baked Pumpkin Rice Pudding uses leftover cooked rice for a quick and easy fall treat.  It’s creamy, delicious and tastes amazing served warm with ice cream or a dollop of whipped cream.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 15 people
Calories: 120kcal
Author: The Carefree Kitchen

Ingredients

  • 3 cups Rice cooked
  • 4 cups Milk
  • 1 15-oz can Pumpkin Puree
  • ¾ cup Sugar
  • 1 tsp Cinnamon
  • ½ teaspoon Ginger
  • ¼ teaspoon Cloves
  • ½ teaspoon Salt
  • 2 Eggs beaten
  • ½ teaspoon Vanilla Extract

Instructions

  • Preheat oven to 375 degrees.
  • Grease a 9" x 13" baking pan with nonstick cooking spray and set aside. 
  • In a large mixing bowl, whisk together the cooked rice, milk, pumpkin, sugar, cinnamon, ginger, cloves, salt, eggs, and vanilla. Pour the rice mixture into the prepared baking dish.
  • Bake for 25-30 minutes, or until set in the center and golden brown on top.
  • Remove from the oven and let cool slightly. Serve warm with ice cream or a dollop of whipped cream. Enjoy!

Nutrition

Calories: 120kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 106mg | Potassium: 97mg | Fiber: 1g | Sugar: 13g | Vitamin A: 111IU | Calcium: 78mg | Iron: 1mg