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Pumpkin Rice Pudding - gluten free and vegan

Vegan Rice pudding in a glass mug


Looking for an easy, yet elegant dessert?
This creamy pumpkin rice pudding is simple to make and still tastes sensational!  What a treat for Thanksgiving or Christmas. If you like the taste of pumpkin and you like rice pudding, you'll love this perfect combination. The ingredients are healthy, and the recipe is as easy as just making rice.  In addition, it is allergy friendly as it has no eggs and can be made with coconut milk. I love that the recipe meets gluten free, vegetarian, and vegan standards.

I was intrigued with the idea of adding pumpkin puree to this already creamy dessert, and I wasn't disappointed.

I would have loved to have topped it with whipped cream or coconut cream, but whipped cream is my greatest weakness and just having some in the house , well I would have eaten it all. So if Mama isn't eating it with whipped cream, no one in my house is eating it with whipped cream!

I hope you enjoy it.. let me know

Author: Judee Algazi
Cook Time for Rice: 25 minutes
Prep Time: 5-10 minutes
Cook Time for rice pudding: 45-50 minutes at 375 degrees


Rice Ingredients: 
1 cup of Arborio rice ( this is the kind of rice used for risotto and is available in all supermarkets)
2 cups water

Remainder of Ingredients: 
3 cups coconut milk ( or almond milk or any full bodied milk of your choice)
Optional: 1/2 cup heavy or lite cream)
1 cup of pumpkin puree ( my recipe for easy homemade pumpkin puree)
2  teaspoons of pure vanilla extract
1 tsp of cinnamon
1/2 teaspoon of ground ginger
3/4 cup of healthy sweetener of your choice- (I used coconut crystals ) or try honey

Directions: 
Preheat oven to 375 degrees.
Cook the Arborio rice according to directions on package.
While the rice is cooking, assemble the remainder of ingredients in a bowl and mix well.
Put warm rice in a baking dish. While the rice still warm, pour remainder of ingredients over the rice and bake in for 45-50 minutes .


vegan baked pumpkin rice pudding
Everything assembled and placed in the oven to bake for 45-50 minutes at 375 degrees
My notes: This is a recipe for those who are accustomed to eating food that is less sweet. If you are a sugar person who wants a really sweet rice pudding, well then adding real sugar will make it so. Personally, I look for less addicting lower carb alternatives like coconut crystals, or a sweetener with some nutritional value like honey or real maple syrup ( and then in small amounts). You decide- you know your taste buds and eating habits.

Other pumpkin desserts I have made:

Recipe adapted from a recipe on the Food network that was created by Ellie Krieger
 http://www.foodnetwork.com/

            This Recipe along with some amazing others was featured on : Friday Feature Linky Party





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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi

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