Pumpkin Pie Rice Pudding


October is here and to me that means pumpkins along with warm comfort foods to accompany the slight chill in the air and the shorter daylight hours.

This is the time of year when I start to crave the flavor of pumpkin pie.  I created this recipe over the weekend and if you love pumpkin as much as I do, perhaps you should give it a try.

You can enjoy this for breakfast or as a dessert.  It is not too sweet, however if you prefer it sweeter, you can easily adjust for that.

Pumpkin is full of antioxidants- you can tell by the beautiful brilliant orange color it possesses.  Anything with that color indicates that it has nutrients to promote gorgeous glowing skin and support healthy eye function.  It also contains vitamin A, vitamin C, potassium and fiber.

Pumpkin Pie Rice Pudding

  • 1 cup short grain brown rice
  • 2 cups water (or non-dairy milk)
  • 6 large medjool dates, chopped
  • Sea salt to taste
  • 1 cup canned pumpkin
  • 1/2 cup raisins
  • 2 Tablespoons coconut butter
  • 1 Tablespoon pumpkin pie spice
  • 1/2 Tablespoon cinnamon


  • Bring the rice, water (or non-dairy milk), dates and salt to a boil.  Simmer for about 50 minutes or until cooked.  Stir frequently; the dates should break down during cooking.
  • Add in the rest of the ingredients, mix well and let sit on stove to cool a bit.
  • Taste and adjust– add more salt and/or spices if you would like.  I kept it on the not-too-sweet side for me but if you want more, stir in some maple syrup or agave.

Put equal amounts into 4 containers and store in the fridge.

You’ve got breakfast for a few days now! I heated mine up for breakfast this morning with about a quarter cup of almond milk since the rice pudding thickens up a lot being cold in the fridge.  Reheat either on the stove top or microwave.

To make a delicious Nut Cream Topping:

  • 1/2 cup either cashew, macadamia or brazil nuts
  • 1/2 cup water
  • 3-5 medjool dates (depends how sweet you want it)
  • Optional pumpkin pie spices

Blend up all in Vitamix or high speed blender until smooth and creamy.
If you really love pumpkin pie like I do, add a teaspoon or so of pumpkin pie spice to the nut cream.
Top your rice pudding and savor the fall flavors!

No-Bake Vegan Pumpkin Pie recipe soon to come…

Do you have any favorite pumpkin recipes that you would like to share?

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