Baked Pumpkin Rice Pudding – a delicious recipe with sugar, unsalted butter, brown sugar, Kosher salt, instant rice, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin.
2
Scoop out the seeds and stringy pulp.
3
Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
4
Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
5
Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture.
6
Cover with the pumpkin top and add 1 inch of boiling water to the baking dish.
7
Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours.
8
Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.
9
Photograph by David Malosh
302
kcal
Calories
4
g
Fat
64
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 3 -to-3 1/2-pound sugar pumpkin, 1 tablespoon unsalted butter, softened, 1/4 cup packed light brown sugar, plus more for topping, Kosher salt, and more.
Yes, Baked Pumpkin Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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