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Pumpkin Spice Brown Rice Pudding with Cinnamon-Maple Whipped Topping

Brown rice, pumpkin, spices, maple syrup, and brown sugary goodness come together in this delicious, but light, festive fall dessert!
Course Dessert
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 8 -10 1/2 c. servings


Rice Pudding:

  • 4 c. cooked brown rice
  • 1 - 12 oz. can evaporated milk
  • 1 whole egg
  • 2 egg whites
  • 1 1/2 c. pumpkin puree
  • 1/3 c. honey
  • 1/2 c. packed brown sugar
  • 1 tsp. vanilla
  • 2 tsp. pumpkin pie spice
  • dash ginger
  • dash nutmeg

Cinnamon Maple Topping:

  • 1 - 8 oz. container Cool Whip thawed
  • 1/4 c. maple syrup
  • 1/4 tsp. cinnamon
  • 1 tsp. vanilla

Optional garnish:

  • 1/4 c. chopped walnuts


  1. For Rice Pudding, combine all rice pudding ingredients in a large bowl.
  2. Pour into a lightly greased 2-quart baking dish.
  3. Bake at 350 degrees for 40-50 minutes, or until nearly set in the center. Serve warm.
  4. For Cinnamon Maple Topping, combine all topping ingredients until blended.
  5. Serve a dollop of topping with pudding. Garnish with chopped walnuts, if desired.

Recipe Notes

This recipe calls for cooked brown rice. I make mine in a rice cooker, but just prepare the brown rice according to the package directions!
If you'd like it to be a little creamier, you can substitute unsweetened almond milk or milk for part of the required water. When I made this most recent batch, I used an even split of water and almond milk.
It's better served warm, but it's great cold too!