This post may contain affiliate links. Please read our disclosure policy.

Pumpkin arroz con leche is a delicious twist on the classic arroz con leche rice pudding. This creamy dessert perfectly captures the flavors of fall and winter with the addition of pumpkin puree and pumpkin pie spice. It’s comforting, cozy, and so good!

If you love pumpkin as much as I do, you’ve got to try my pumpkin tres leches cake, pumpkin empanadas, and calabaza en tacha. They’re some of my favorites!

Pumpkin arroz con leche in a pot ready to eat.

Pumpkin arroz con leche is a delightful twist on the traditional Latin American and Spanish dessert, combining creamy, sweet rice pudding with the rich, autumnal taste of pumpkin.

This recipe uses pumpkin puree and pumpkin pie spice and is dusted with cinnamon for all those warm and comforting fall and winter flavors.

The dish can be served hot or cold and is made with common pantry ingredients. It makes a great alternative to pie or other traditional holiday desserts and will surely be a crowd-pleaser!

Ingredients for pumpkin arroz con leche on a table.

How to Make Pumpkin Arroz Con Leche

Cook the rice: In a large pot over high heat, add the rice, cinnamon, salt, and water, and bring it to a boil. Then, reduce the heat to low, cover, and simmer for 15 minutes. You want to make sure most, if not all, the water has evaporated.

Add milk: Stir in the milk, cover, and continue cooking for another 15 minutes. Make sure to stir the mixture occasionally to ensure the rice doesn’t stick to the bottom of the pot.

Long grain white rice cooked in a pot or Dutch oven with cinnamon sticks.

Add pumpkin and sweetener: Stir in the pumpkin puree, sugar, vanilla extract, and pumpkin pie spice until the pumpkin is smooth and has been fully incorporated. Cover and cook for another 10 minutes.

Pumpin puree and pumpkin pie spice being mixed into cooked rice to make pumpkin arroz con leche.

Rest: Remove the pot from the heat and let it thicken for 15 minutes. This will be hard, but you can do it!

Serve: Once cooled and thickened, serve immediately with a sprinkle of cinnamon and chopped nuts if desired.

Pumpkin Arroz con Leche

Variations

Although this recipe already tastes amazing, there are a few other add-ins worth mentioning.

  • Cloves. Adding whole cloves alongside the cinnamon sticks will make this arroz con leche taste even more seasonal. I’d recommend adding only one or two whole cloves.
  • Raisins. To add some texture and variety, stir in some raisins when you add in the pumpkin puree. They’ll plump up and get juicy.
  • Milk. Instead of using regular milk, you can add a mixture of evaporated and sweetened condensed milk. This creates an ultra-rich, creamy, and sweet taste. I’d recommend using 12 ounces of evaporated milk and 14 ounces of sweetened condensed milk. 

Serving Suggestions

I love serving this rice pudding with some chopped pecans or walnuts and a sprinkle of ground cinnamon. You could also stir in a little drizzle of cajeta or dulce de leche for a caramel-like flavor.

Pumpkin arroz con leche in a bowl topped with chopped pecans and ground cinnamon.

Recommended Tools

  • Dutch oven. One of my favorite cooking vessels! This is what I always use to make my pumpkin arroz con leche.
  • Whisk set. Great for whisking in the pumpkin puree for a smooth and silky consistency. This comes in 3 different sizes.
  • Ladle. This is long, sturdy, and great for stirring and serving.

Storing and Reheating

Storing and freezing: Arroz con leche can be stored in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze it in a freezer-safe container for up to 3 months. However, keep in mind that the texture may slightly change when reheated.

Reheating: It is best to reheat it either on the stove or in the microwave. You may need to add a splash of milk or water as it may have thickened quite a bit in the fridge.

5 from 2 votes

Pumpkin Arroz con Leche

Pumpkin arroz con leche is a delicious twist on classic rice pudding. This creamy dessert is made with pumpkin puree and pumpkin pie spice.
Prep: 10 minutes
Cook: 40 minutes
Total: 1 hour 5 minutes
Servings: 8
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

Instructions 

  • Combine the rice, cinnamon sticks, salt, and water in a medium or large Dutch oven or pot. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes until most of the water has evaporated.
  • Stir in the milk, cover, and cook for another 15 minutes. Stir the mixture halfway through cooking to ensure the rice doesn’t stick to the bottom of the pot.
  • Stir in the pumpkin puree, sugar, vanilla extract, and pumpkin pie spice until the pumpkin is smooth and fully dissolved. Cover and cook for another 10 minutes, stirring halfway through.
  • Remove the pot from the heat and let it sit for 15 minutes to thicken and cool.
  • Serve in bowls with a sprinkle of ground cinnamon and chopped nuts.

Notes

  • Milk: I used 2%, but you could also use whole milk for a thicker and richer flavor. This recipe has not been tested with a milk alternative like almond, soy, oat, or cashew milk.
  • Pumpkin: Use 100% pure pumpkin, not pumpkin pie filling.

Nutrition

Serving: 1serving | Calories: 243kcal | Carbohydrates: 50g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 133mg | Potassium: 198mg | Fiber: 1g | Sugar: 31g | Vitamin A: 143IU | Vitamin C: 0.3mg | Calcium: 160mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Leave a comment and star rating below!

Photos by Ashley McLaughlin.

You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this Recipe: