Rice pudding is a classic family favorite – a perfect fall and winter recipe that’s as feel-good as it is flavorful. And with the addition of cayenne pepper, we can add fantastically fiery to that list, too. Spiced pumpkin rice pudding brings all of this to the table.
It’s a versatile and simple recipe, allowing for a decent amount of experimentation to get the flavor just right for you. Play with the amount of cinnamon and nutmeg you use to get the right amount of “fall-spiced” flavor. Add more (or less) cayenne to get the proper amount of heat just for you. You can also add in a bit more pumpkin puree to bring the pumpkin taste front and center even more. But know, you’ll want to possibly bake off some of the extra liquid in that case.
Spiced pumpkin rice pudding stores well, so it makes a great pre-packed snack to have throughout the week. Store each serving in individual tubs in the fridge. And serve it warm or cold, to your liking.
Like this recipe? You’ll love these too:
- Cayenne-Spiced Pumpkin Pie: Another classic, made bold.
- Spicy Pumpkin Pudding: The traditional pudding here, not rice-based.
- Spiced Chipotle Baked Pumpkin: This side features both pumpkin’s earthy sweetness and the smoky heat of chipotle.
Spiced Pumpkin Rice Pudding
- 1 cup dry pudding rice
- ¼ cup butter melted
- ½ teaspoon cayenne pepper powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon ground nutmeg powder
- ¾ cup sugar
- 6 cups whole milk separated as 4 cups and 2 cups
- 1 cup pumpkin puree or canned pumpkin
- Preheat the oven to 300 degrees Fahrenheit.
- In a large casserole dish with a lid, mix the melted butter, pudding rice, cinnamon, nutmeg, sugar, canned pumpkin and the first 4 cups of milk.
- Place the cover atop the casserole dish and cook for 1 hour, stirring half way through.
- Remove from the oven and mix in the final 2 cups of milk. Sprinkle with cinnamon and serve.