Baked Pumpkin Rice Pudding

Baked Pumpkin Rice Pudding Recipe

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Kristin Miller


I forgot all about this recipe! I was looking through my things, looking for fall goodies to make and stumbled across this once again. It is so good, we think it's best served cold!


★★★★★ 1 vote



  • 4 c
  • 1
    15oz can pumpkin
  • 1 c
    brown minute rice, uncooked
  • 3/4 c
  • 1 tsp
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
  • 1/4 tsp
    ground cloves
  • 2
  • 1 tsp

How to Make Baked Pumpkin Rice Pudding


  1. Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves in a large sauce pan and bring to a boil. Stir constantly.
  2. Reduce heat to low and simmer for about 5 mins. stirring occasionally. Remove pan from heat.
  3. Beat eggs and vanilla in a large bowl. SLOWLY add pumpkin mixture, blending well after each addition. Make sure you add it slowly so you don't end up with scrambled eggs.
  4. Pour into a greased 2 quart casserole dish. Bake at 375 for 45-50 mins. or until pudding is set.
  5. Cool slightly if you're serving warm, we think it tastes better cold. Garnish with whip cream. Refrigerate left overs.

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About Baked Pumpkin Rice Pudding

Course/Dish: Puddings

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