
This creamy pumpkin spice rice pudding is pure cozy comfort in a bowl It takes all the nostalgic goodness of traditional rice pudding and lifts it with velvety pumpkin purée and a playful pop of candy corn I love making this in autumn when you crave something warm and gently spiced for dessert or even a weekend breakfast
I whipped this up for a Halloween movie night years ago and now it is our family’s go-to treat once the first leaves hit the ground The scent fills the kitchen and instantly signals cozy season
Ingredients
- Arborio or short grain rice: These types soak up milk beautifully for a creamy texture Look for grains that are plump and unbroken
- Whole milk: Forms the base ensuring richness and helps the rice stay tender Opt for the freshest milk for best flavor
- Canned pumpkin purée: Adds autumnal color and earthy sweetness Go for pure pumpkin without added sugars or spices
- Granulated sugar: Sweetens the pudding but does not overpower Select fine white sugar for even dissolving
- Salt: Just a pinch balances the sweetness and boosts other flavors Use kosher or sea salt if possible
- Pumpkin pie spice: Gives the classic warm spice notes Try to use a fresh spice blend for brighter flavor
- Vanilla extract: Blends and rounds out all the flavors Choose pure vanilla if you can
- Unsalted butter: Stirred in at the end to add silkiness Look for butter with a sweet clean cream taste
- Heavy cream: Makes it extra luscious Only a splash but worth it Use the real thing for best results
- Candy corn: For a playful and colorful topping Make sure it is fresh and soft not stale
- Ground cinnamon: Optional finishing touch Choose fragrant cinnamon for maximum aroma
Instructions
- Prepare the Ingredients:
- Rinse the rice under cool water to remove excess starch This helps prevent the pudding from getting too gummy Measure out all ingredients so they are ready to go
- Start the Base:
- In a large saucepan add the rinsed rice whole milk pumpkin purée granulated sugar salt and pumpkin pie spice Stir well to completely blend the pumpkin and distribute the spices evenly
- Simmer Gently:
- Place the pan over medium heat and bring the mixture to a gentle simmer Stir frequently with a wooden spoon or spatula scraping the bottom and sides to prevent rice from sticking or scorching
- Cook Until Thick and Creamy:
- Reduce the heat to low and let the pudding cook uncovered Keep stirring every couple of minutes As the rice absorbs the milk and pumpkin it will thicken up and get glossy This usually takes 30 to 35 minutes Check for doneness by tasting a few rice grains They should be tender but not mushy
- Finish with Creamy Goodness:
- Take the pan off the heat Stir in the vanilla extract unsalted butter and heavy cream Mix until everything is melted and your pudding looks smooth and shiny
- Portion and Cool:
- Ladle the pudding into serving bowls Let it cool for 5 to 10 minutes so the texture sets slightly but it is still cozy and warm
- Add the Fun Toppings:
- Just before serving sprinkle a generous handful of candy corn over each bowl You can also add a light dusting of cinnamon for extra scent and flavor Serve immediately or chill for a few hours if you prefer it cold

The candy corn is our secret trick to getting kids as excited for this pudding as they are for autumn cookies My sister insists on adding twice the usual amount so every bite is a surprise That always makes dinner extra silly
Storage Tips
Cover leftovers tightly and store in the refrigerator for up to four days The texture will thicken as it chills so add an extra splash of milk when reheating for creamy results If you want a fresh look hold off on the candy corn until you are ready to serve
Ingredient Substitutions
No Arborio rice Use any short grain white rice but avoid long grain which will not give as much creaminess Coconut milk and plant-based creamers work beautifully for a dairy-free version If you are feeling fancy add toasted pecans or a swirl of maple syrup just before serving
Serving Suggestions
Serve this pudding warm for ultimate coziness or chilled on a sunny fall afternoon Top with whipped cream and roasted pumpkin seeds for a little crunch It is also delicious in small cups alongside coffee or chai for dessert buffets
Cultural and Seasonal Inspirations
Classic rice pudding pops up in so many cultures but pumpkin spice gives it an all-American autumn twist The boost of pumpkin adds color nutrition and a seasonal vibe Make this recipe your own with regional spices like cardamom or clove

If you want to impress guests serve this pudding in pumpkin-shaped bowls or little jars with cinnamon sticks on the side Tucking into a bowl of this pudding on a blustery autumn day with a hot drink feels like a soft hug from the season Enjoy every creamy spoonful
Kitchen Help
- → Can I use another type of rice?
Arborio or short-grain rice is best for creaminess, but you may try sushi rice or medium-grain for similar texture.
- → How do I make this dairy-free?
Swap whole milk, heavy cream, and butter for coconut milk and plant-based alternatives for a dairy-free treat.
- → Will candy corn melt on warm pudding?
Candy corn may soften or melt if added too early. Top just before serving to maintain texture and festive look.
- → What’s the best way to flavor it?
Pumpkin pie spice and vanilla extract deliver classic autumn flavor, while cinnamon is optional for extra warmth.
- → Can I make it ahead?
Prepare the pudding in advance, but add candy corn at the last moment to prevent melting. Chill or serve warm.
- → What mix-ins go well?
Raisins or chopped pecans add texture and even richer flavor. Stir them in before serving for extra crunch.