Total Time
Prep 15 mins
Cook 40 mins

Even though the phrase "leftover pumpkin" doesn't exist in my household, most people often wonder what to do with the leftover pumpkin after making a pumpkin pie. I like to make this tasty, simple, and quick dessert when I have a huge can of pumpkin I haven't completely gone through. Whole milk and cinnamon rice milk really work best for this recipe, but some tasty variations that really add to this pudding's richness are vanilla rice or soy milk, and Silk Pumpkin Pie flavored soy milk (which is only seasonal, I wish it was available year-round! And is it just me or does Silk Pumpkin Pie Soymilk taste just like Silk Nog that's available around Christmas, only they package it differently? So if you're making it around Christmas, use Silk Nog!) This awesome dessert is great for parties and potlucks, it travels and freezes well, and was a big hit at my sister's Halloween party! Both the kids and adults loved it. (Note: Prep time does not include cooling time.)

Ingredients Nutrition

  • 1 cup white rice (white rice is optimal, but I used long-grain yellow in this last time and it came out just as tasty,)
  • 2 cups water
  • 2 12 cups milk (or a milk variant I mentioned above, or one you like)
  • 1 cup pumpkin puree
  • 1 teaspoon unsweetened applesauce
  • 34 cup sugar
  • 1 teaspoon pumpkin pie spice (or, 1/4 tsp each ground allspice and ginger, cinnamon, and nutmeg but I'm too lazy for that)


  1. Rinse the rice, and cook it according to instructions (but don't add oil/butter, greasy rice will mess up this recipe) or just add the 2 cups water to a saucepan with the rice and simmer it for 15-20 minutes until fluffy. I think microwaving the rice (please check your brand of rice's instructions) will also work if you're in a hurry but I've only done it the stovetop way so far.
  2. Don't rinse or drain the fluffy rice! It kills the nutrients and will also be hard to stir after this.
  3. Add the milk, or milk variant, and stir it in well. Then add the applesauce and meld it perfectly.
  4. Let the mixture simmer over medium heat until it thickens.
  5. Add the pumpkin, mix thoroughly. Then add the sugar and spice.
  6. Stir and let it cook until the rice is soft.
  7. Pour into a large heatproof bowl/container, or individual serving ramekins/bowls, and let it chill for at least 2-3 hours before serving.
  8. For presentation, garnish with cinnamon sticks or fresh mint leaves.
Most Helpful

4 5

4 1/4 stars. This was good cold with pine nuts sprinkled on top, in texture and flavour it really went well together. The white rice I used was quite glutinous. I ended up using rice milk and sesame milk which I made with tahini and a little brown sugar and vanilla for extra flavouring. I did not add nutmeg because of it's intoxicant properties. I wont make this again as I didnt enjoy it much alone. I do suggest the pine nuts.

4 5

The smell while this was cooking made my mouth water! and the taste was so comforting.. this dish warms you from the inside out