Pumpkin Pie Rice Pudding

Just when you thought rice pudding couldn't get any better ... for a special party treat, spoon pudding into baked mini pie crusts or phyllo shells and top with a little whipped cream!

Makes 6 Servings

19 Member Ratings


1 1/2 cups Minute® White Rice, uncooked
1 can (12 oz.) evaporated milk
1 cup Libby’s® 100% Pure Pumpkin
1 cup water
1/2 cup packed dark brown sugar
2 tsps pumpkin pie spice
1/4 tsp salt
1 tsp vanilla extract


  • Combine rice, evaporated milk, pumpkin, water, sugar, pumpkin pie spice and salt in a medium saucepan.  
  • Cook over medium heat 20 minutes, stirring frequently.  Remove from heat and stir in vanilla extract.  Let stand 5 to 10 minutes. 
  • For a creamier rice pudding, increase amount of water to 1 ½ cups. Serve garnished with a dusting of pumpkin pie spice, graham crackers, whipped cream or pecans, if desired.  

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