Dessert Recipes
Easy Pumpkin Pie Rice Pudding
For a special party treat, spoon Easy Pumpkin Pie Rice Pudding into baked mini pie crusts or phyllo shells.
Prep: 5 min | Cook: 20 min | Yield: 8 servings, 1/2 cup each
Ingredients
- 1 1/2 cups Minute® White Rice, uncooked
- 1 (12 fluid ounce) can Nestlé® Carnation® Evaporated Milk
- 1 cup Libby's® 100% Pure Pumpkin
- 1 cup water
- 1/2 cup packed dark brown sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Crumbled cinnamon Graham crackers, whipped cream or toasted chopped pecans (optional)
Instructions
- Combine rice, evaporated milk, pumpkin, water, sugar, pumpkin pie spice and salt in medium saucepan. Cook over medium heat for 20 minutes, stirring frequently.
- Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes. Pudding will thicken as it sits.
- Serve warm garnished with a dusting of pumpkin pie spice, Graham crackers, whipped cream or pecans, if desired.
- Store refrigerated.
Nutrition
Per serving: 200 Calories from fat 30
% Daily Value * Total Fat 3g 5% Saturated Fat 2g 10% Cholesterol 15mg 5% Sodium 125mg 5% Carbohydrates 38g 13% Dietary Fiber 1g 4% Vitamin A 50% Vitamin C 2% Calcium 15% Iron 35% Sugars 19g Protein 5g
* Percentage Daily Values are based on a 2000 calorie diet.
Attribution
Recipe and photo used with permission from: Very Best Baking and Nestlé®