Save Pumpkin Spice Rice Pudding is my go-to dessert when the leaves start falling and the evenings get chilly. The creamy texture and the playful touch of candy corn make it a nostalgic yet modern treat that always disappears fast at my autumn gatherings.
I remember making this for a neighborhood potluck and watching the kids race for the bowls decorated with candy corn. It was the first dessert gone and several moms begged for the recipe. Now it is a regular request for Halloween week.
Ingredients
- Arborio or short-grain rice: creates the signature creamy texture choose grains that look plump and bright white for best results
- Whole milk: brings richness use fresh locally sourced milk if possible for the creamiest flavor
- Canned pumpkin purée: is smooth and bold go for pure pumpkin not pie filling for a natural taste
- Granulated sugar: adds just enough sweetness look for fine crystals to help it dissolve easily
- Salt: sharpens the flavors a pinch makes the sweetness pop
- Pumpkin pie spice: delivers instant autumn flavor blends with cinnamon nutmeg ginger look for a fragrant spice mix and fresh jars
- Vanilla extract: warms and deepens the overall taste pure vanilla makes a big difference so avoid imitation varieties
- Unsalted butter: makes the pudding glossy and rich buy good quality butter for the best finish
- Heavy cream: takes it over the top my secret for luscious texture use full-fat cream
- Candy corn: makes it festive pick a fresh bag for chew and color
- Ground cinnamon (optional): for dusting gives an aromatic finish sprinkle gently for the perfect look
Instructions
- Sauté the Aromatics:
- Add rice, milk, pumpkin purée, sugar, salt, and pumpkin pie spice to a large heavy-bottomed saucepan. Use a wooden spoon to mix thoroughly until everything looks smooth and the spices are evenly distributed. Cook the mixture over medium heat and keep stirring to help dissolve the sugar and prevent the rice from sticking to the bottom.
- Simmer and Stir:
- Once the pan comes to a gentle simmer, dial back the heat to medium-low. Watch for small bubbles but not a rolling boil. Stir every few minutes, scraping the edges and bottom. This helps the pudding stay creamy and keeps the rice from burning. Cook uncovered about 30 to 35 minutes until the rice grains are tender and the mixture thickens.
- Finish the Creaminess:
- Slide the pan off the heat and quickly pour in the vanilla extract, unsalted butter, and heavy cream. Stir for at least one minute until everything melts and blends together. The pudding should turn glossy and rich. Taste to make sure the seasoning feels balanced.
- Serve and Cool:
- Ladle the pudding immediately into serving bowls. It will thicken as it cools. If you want it chilled, allow the bowls to sit at room temperature before transferring them to the fridge. The texture sets beautifully but remains creamy.
- Add a Festive Topping:
- Right before serving, add a handful of candy corn to each bowl and dust with ground cinnamon if you like. Serve warm for a comforting treat or chilled for a refreshing dessert.
Save My favorite part is the rich creaminess from heavy cream and butter They turn simple rice into a silky base that soaks up every hint of spice My grandma used to make her rice pudding on Halloween using leftover candy corn and a sprinkle of cinnamon It is a small tradition that always brings me back
Storage Tips
After cooling transfer leftover rice pudding into an airtight container in the fridge It will keep for up to four days For best results add candy corn only when serving so it stays colorful and chewy Stir in a splash of milk before reheating to revive the creamy texture
Ingredient Substitutions
You can swap out whole milk for light coconut milk if you need a dairy free option For sugar you can use maple syrup or brown sugar for deeper flavor If you do not have pumpkin pie spice use a blend of cinnamon nutmeg and ginger in equal parts Any short-grain rice works if Arborio is unavailable
Serving Suggestions
Serve this pudding in small glass bowls to show off the color I love pairing it with spiced chai tea for a full autumn treat Add a swirl of whipped cream or a few roasted pecans for grown-up flair Party tip set up a toppings bar with mini marshmallows chocolate chips and extra cinnamon for DIY fun
Cultural and Historical Notes
Rice pudding spans so many cultures from Latin arroz con leche to British rice custard Yet the pumpkin spice element makes this recipe undeniably American It is most popular in New England and the Midwest as an autumn staple Often enjoyed at community potlucks and after family hayrides
Seasonal Adaptations
You can switch out pumpkin for butternut squash purée in winter Use apple pie spice and chopped dried apples in early fall If candy corn is not available opt for dried cranberries or mini chocolate chips Finish with a light drizzle of maple syrup for a cozy January version
Save This pudding brings autumn nostalgia and festive flavor. Everyone loves that first warm bite—and it makes a perfect centerpiece for cozy gatherings.
Recipe Questions & Answers
- → How do I prevent the rice from sticking?
Stir the mixture frequently while simmering over medium to low heat. Use a heavy-bottomed saucepan to distribute heat evenly.
- → Can I make this dairy-free?
Yes, substitute the milk, butter, and cream with coconut milk and plant-based alternatives for a dairy-free version.
- → When should I add the candy corn topping?
Top each bowl with candy corn just before serving to maintain its texture and prevent melting.
- → Can the pudding be served cold?
Absolutely! Chill the prepared pudding in the fridge and serve it cold, or enjoy it warm as desired.
- → What can I add for extra texture?
Mix in raisins or chopped pecans after cooking for additional flavor and crunch.
- → Is the dish suitable for vegetarians?
Yes, this dessert is vegetarian as long as the candy corn used does not contain gelatin.