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Easy Pumpkin Pie Rice Pudding

Easy Pumpkin Pie Rice Pudding

For a special party treat, spoon pudding into baked mini pie crusts or phyllo shells.


  • 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)

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  1. Combine rice, evaporated milk, pumpkin, water, sugar, pumpkin pie spice and salt in medium saucepan. Cook over medium heat for 20 minutes, stirring frequently.
  2. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes. Pudding will thicken as it sits.
  3. Serve warm garnished with a dusting of pumpkin pie spice, Graham crackers, whipped cream or pecans, if desired.
  4. Store refrigerated.

Prep Time 5 min | Cook Time 20 min | Makes 8 servings, 1/2 cup each

Nutritional Information Serving Size 1: Calories 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.

Recipe and photo credit (used with permission): Very Best Baking and Nestlé