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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. 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 minutes | Cooking Time 20 minutes
Skill Level Easy | 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: Very Best Baking and Nestlé.

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