Pumpkin Spice Pudding Rice

Pumpkin Spice Pudding Rice MainYou had me at Pumpkin Spice…

Pumpkin Spice has to be one of my fave things about Autumn. You simply can’t escape it. Whether it’s your morning latte, that mid-morning slice of cake, that lunchtime bowl of soup and even your dinner and dessert, there seems to be no boundaries for this divine autumnal flavour.

With the evenings drawing in at an ever increasing rate and the temperature dropping as fast as Harvey Weinstein’s credibility, my food cravings have decidedly turned towards good old comfort foods, such as pho, soup, casseroles and hot puddings (of course!) – winter bulge here I come!

Pumpkin Spice Pudding Rice OverheadMy mum was by no means a stereotypical in-the-kitchen, apron-adorning mother. She did not enjoy cooking and had little time to indulge in it, but there was one thing she would make for my brother and I, that I would really look forward to – home-made rice pudding. There is nothing quite like it. Hot, sweet and creamy this bowl of dessert deliciousness was a far cry from the canned stuff and the nasty skin-topped sludge they used to force on you at school – I still have nightmares about that!

Being the mathematical genius I am (NOT!), I figured two positives – i.e. pumpkin spice and home-made rice pudding – must make one helluva huge autumn dessert POSITIVE! So here is my Pumpkin Spice Pudding Rice Recipe.

This recipe is super easy. It’s what I call a sling and serve recipe. Simply sling all of the ingredients into your slow cooker, wait for the magic to happen and, hey presto, it magically turns into a tasty dessert that’s ready to serve.

Pumpkin Spice Pudding Rice in Slow CookerTo make this Pumpkin Spice Pudding Rice, you don’t need any specialist equipment, just a trusty slow cooker (crockpot) and a good silicone spatula.

Pumpkin Spice Pudding Rice

  • Servings: 6
  • Difficulty: Easy
  • Print

Pumpkin Spice Pudding Rice Main


1 Cup Uncooked Rice
3 Cups Milk
1 15oz Can Pumpkin
½ Cup Brown Sugar
¼ Tsp Ground Cinnamon
¼ Tsp Ground Nutmeg
¼ Tsp Ground Allspice
1/8 Tsp Ground Cloves
1 Tsp Vanilla Extract


Place all of the ingredients, except for the vanilla extract, into the slow cooker.

Stir until thoroughly combined.

Cover and cook on low for three hours, or until the rice is tender and some liquid remains. NOTE: the pudding will continue to thicken as it cools.

Turn off the heat and stir in the vanilla extract.

Serve and top with ground cinnamon, maple syrup, pumpkin seeds, or whipped cream (as desired).


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