# Components:
→ Base
01 - 3/4 cup Arborio or short-grain rice
02 - 4 cups whole milk
03 - 1 cup canned pumpkin purée
04 - 1/2 cup granulated sugar
05 - 1/4 teaspoon salt
→ Spices & Flavorings
06 - 1 1/2 teaspoons pumpkin pie spice
07 - 1 teaspoon vanilla extract
→ Finish
08 - 1 tablespoon unsalted butter
09 - 1/2 cup heavy cream
→ Topping
10 - 3/4 cup candy corn
11 - 1/4 teaspoon ground cinnamon (optional, for dusting)
# Preparation steps:
01 - In a large saucepan, combine rice, whole milk, pumpkin purée, granulated sugar, salt, and pumpkin pie spice. Stir until blended.
02 - Place the saucepan over medium heat and bring mixture to a gentle simmer, stirring frequently to prevent sticking.
03 - Reduce heat to low and cook uncovered, stirring often, until rice is tender and pudding is thick and creamy, approximately 30 to 35 minutes.
04 - Remove saucepan from heat. Stir in vanilla extract, unsalted butter, and heavy cream until the mixture is smooth and glossy.
05 - Spoon pudding into individual serving bowls and allow to cool slightly.
06 - Immediately before serving, adorn each portion with candy corn and a light dusting of ground cinnamon if desired. Serve warm or chilled.
