Go Back
Print

Easy Pumpkin Spice Rice Pudding with Chia (optionally vegan!)

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 250
A cozy and flavorful rice pudding infused with pumpkin spice, topped with candied pecans for a delightful treat.

Ingredients

Rice and liquids

  • 1/3 cup uncooked medium-grain white rice (like jasmine)
  • 1.5 cups milk of choice
  • 1/4 teaspoon fine grain sea salt

Pumpkin and sweetener

  • 1/2 cup canned pumpkin purée
  • 2 tablespoons maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 egg beaten egg (optional, can be omitted for vegan)
  • 1 tablespoon chia seeds

Candied pecans

  • 1/2 cup raw pecans
  • 1-2 tablespoons maple syrup (for candied pecans)
  • 1/2 teaspoon pumpkin spice or cinnamon (to taste)
  • Pinch of fine grain sea salt

Instructions 

  • Combine rice, milk, and salt in a pot; bring to a boil, then simmer for 20 minutes.
  • Toast pecans in a skillet, add maple syrup and spices, cook briefly, then spread on parchment to dry.
  • Stir pumpkin, maple syrup, vanilla, spices, egg (if using), and chia into the rice; cook on low for 2 minutes.
  • Serve warm or chilled, topped with candied pecans.

Notes

For a vegan version, omit the egg or substitute with a flaxseed egg.
Calories: 250kcal
Cost: $10
Course: Dessert
Cuisine: American
Keyword: Chia, pumpkin, rice pudding