This Pumpkin Arroz Con Leche is an autumn-inspired version of the classic Mexican arroz con leche. This recipe brings all the creamy, comforting texture of the traditional dessert, with a seasonal twist of pumpkin and warm spices that makes it perfect for fall. Easy to make and with a dairy-free option, it's a versatile dessert that's great for the holidays or a cozy night in.
Arroz con Leche has always held a special place in our home. It was one of the few desserts my mom genuinely loved, and her recipe has become a favorite for my kids, too. Recently, I started experimenting with pumpkin flavors, inspired by my Pumpkin Spice Horchata, and I decided to bring some fall flavors to her classic Mexican rice pudding recipe.
This version has the same creamy comfort as the original, but with a touch of pumpkin spice. If you're looking to try a fall-inspired take on this traditional dessert, this one brings a little something new while keeping everything we love about the classic.
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Why You'll Love This Recipe
- Creamy, Comforting, and Perfect for Fall: This recipe brings the rich, creamy texture that makes arroz con leche a favorite, with pumpkin and warm spices adding an autumn twist that's cozy yet true to tradition.
- Easy to Make: With just a few simple and common ingredients and easy-to-follow steps, you can whip up this delicious treat in no time.
- Perfect for any occasion: Whether you're looking for a snack, hosting a holiday gathering, or simply looking for a cozy dessert, this pumpkin rice pudding is just the thing.
- Dairy-Free Option: This recipe can easily be made dairy-free with a couple of ingredient substitutions.
For another delicious pumpkin recipe, check out Empanadas de Calabaza.
Ingredients & Substitutions
- Pumpkin Purée: Be sure to use pumpkin puree, made from cooked and mashed pumpkin, and not pumpkin pie filling.
- Cinnamon Sticks: Ceylon cinnamon, comes from Sri Lanka, and is at times referred to as Mexican cinnamon, or canela in Spanish. Click here to buy online.
- Long-Grain Rice: I highly recommend using long-grain white rice. This is the rice my mom and I have always used in this recipe. Its mild flavor complements the sweetness of the dessert, and it holds its shape well, preventing it from becoming mushy.
- Milk: For the creamiest result, use whole milk. However, you can also use 2% milk or even almond milk for a dairy-free option.
- Salt: A pinch of salt enhances the sweetness of the dessert and balances the flavors.
- Sweetener: I grew up enjoying arroz con leche sweetened with granulated sugar. This traditional method yields a soft, white pudding. Recently, I've started using piloncillo, an unrefined cane sugar. It imparts a subtle caramel flavor. Both sweeteners, as well as coconut sugar, are great options, so choose the one you prefer.
- Pumpkin Spice: Pumpkin spice blends contain a combination of warm, fall spices like cinnamon, ginger, nutmeg, and cloves. You can either buy this spice blend in store, online or make your own.
- Evaporated Milk: Evaporated milk is a concentrated form of milk that adds richness and creaminess to the arroz con leche. A non-dairy alternative, such as dairy-free evaporated coconut milk, can be used for a dairy-free version.
See recipe card for quantities.
How to Make Pumpkin Rice Pudding
- Boil Cinnamon: Bring water to a boil in a medium pot. Add cinnamon stick and boil for 5 minutes.
- Cook Rice: Add long-grain rice, cover, and simmer for 10 minutes.
- Add Milk and Spices: Add whole milk, salt, pumpkin spice and piloncillo.
- Add Purée: Mix in the pumpkin purée. Stir and simmer until the rice is soft, about 20-25 more minutes.
- Add Evaporated Milk: Mix in one can of evaporated milk and simmer for 3 minutes.
- Adjust and Serve: Taste for sweetness and adjust if necessary. Discard the cinnamon sticks, remove from heat and serve.
Hint: A film of milk will form on the top while the pudding is boiling, just stir and it will dissolve into the pudding.
How to Serve
Let the arroz con leche cool slightly before serving warm. To serve chilled, transfer it to a serving dish and refrigerate until chilled.
You can also serve garnished with one of the following:
- Cinnamon sticks
- Ground cinnamon
- Pumpkin pie spice
- Chopped nuts
Storing and Reheating
Store in an airtight container in the refrigerator for up to 5 days.
As it chills, it will thicken, so you may need to add a bit of milk to loosen it up.
If you prefer it warm, pour it into a small saucepan over low heat, stirring frequently to prevent sticking. Alternatively, microwave it in a bowl or mug for 1-2 minutes.
Tips and Variations
- Low and Slow: Cooking the rice pudding at a low temperature ensures even cooking and prevents the rice from burning or sticking to the bottom of the pot.
- Frequent Stirring: Stirring the rice mixture frequently while it cooks helps to prevent sticking and ensures that the rice absorbs the liquid evenly.
- Sweetener: Adjust the amount of sweetener to your taste. For a sweeter dessert, add more sugar or piloncillo. If it is too sweet, add more milk.
- Other Rice Varieties: While long-grain white rice is what we use, you can experiment with other rice varieties. Jasmine rice can add a floral note, while short-grain or medium-grain rice will create a creamier texture. Be aware that these substitutions may require adjusting the cooking time to prevent overcooking.
- Cloves: Instead of mixing in pumpkin spice, you can add 2-3 whole cloves to the water along with the cinnamon sticks for a more traditional and subtle spice flavor.
FAQ
Mexican rice pudding can be enjoyed either hot or cold, it is based on your preference. I do find that sometimes the rice tends to harden a bit after being refrigerated, so I like to warm it up just a bit to soften it up.
Yes, 100% pumpkin and pumpkin puree are actually the same thing.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
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Recipe
Pumpkin Arroz Con Leche (Dairy-Free Option)
Equipment
- Small pot
Ingredients
- 3 cups water
- 1 large Ceylon cinnamon stick or 2 medium
- 1 cup long-grain white rice
- 1 cup milk whole, 2% or almond milk
- 8 ounces piloncillo or 6 tablespoons of granulated sugar, or coconut sugar
- 15 oz pumpkin puree
- ¼ teaspoon salt
- 1 teaspoon pumpkin spice or 2-3 whole cloves, see notes
- 12 ounces evaporated milk or coconut evaporated milk
Instructions
- Add 3 cups of water to a medium pot. Bring to a boil.
- Add cinnamon stick and boil for 5 minutes.
- Add one cup of white long-grain rice. Lower the heat to medium-low, cover the pot, and simmer for 10 minutes.
- Mix in the milk, salt, pumpkin spice, and piloncillo (or sugar).
- Mix in the pumpkin puree.
- Stir frequently and simmer for about 20-25 minutes, or until the rice is soft. If you are using piloncillo, stir every 5 minutes to help the piloncillo dissolve completely.
- Mix in one can of evaporated milk and simmer for 3 minutes. Stir to dissolve any film of milk that forms on the top.
- Taste for sweetness. If you would like it sweeter, add a tablespoon or two of sugar or grate some piloncillo and add it in.
- Remove from heat and allow to cool for 10 minutes. Discard the cinnamon sticks.
- Serve warm in cups or bowls or refrigerate for an hour and serve cold.
- Before serving, add more milk if you would like it creamier.
Notes
- Cloves: Instead of mixing in pumpkin spice, you can add 2-3 whole cloves to the water along with the cinnamon sticks for a more traditional and subtle spice flavor.
- Dairy-Free: For a dairy-free option use only almond milk instead of the whole and evaporated milks, or a mix of almond milk and coconut evaporated milk.
Veronica
How much pumpkin puree? It's not in the ingredients list.
Gemma
Hi Veronica, I don't know how I missed adding the most important ingredient. It is a 15 ounce can. Thank you for catching that, I've made the update to the post.
Esmeralda L
I LOVE your recipe for arroz con leche so when I saw this variation I knew I had to try it. Wow! It did not disappoint. Thank you for another version of one of my favorite desserts!
Gemma
Hi Esmeralda, thank you! So happy you like both of these recipes.
Lola
What a great spin un traditional arroz con leche! I love that you include a dairy free option as well.
Gemma
Thank you Lola! It has such a great fall flavor.