This Pumpkin Arroz Con Leche is an autumn twist on the classic Mexican arroz con leche. It keeps the same creamy, comforting texture of the traditional dessert while adding pumpkin and warm spices—perfect for fall. Simple to prepare and adaptable to a dairy-free version, this dessert is ideal for holiday gatherings or a cozy evening at home.
Arroz con Leche has always been a beloved dessert in our family. It was one of my mother’s favorites, and her version is now a hit with my children. After experimenting with pumpkin flavors for a seasonal horchata, I adapted her classic Mexican rice pudding to include pumpkin and warm autumn spices.
This pumpkin variation retains the creamy comfort of the original while offering a subtle pumpkin-spice note. If you want a fall-inspired take on arroz con leche that still honors the traditional flavors, this recipe is a delicious option.
Why You’ll Love This Recipe
- Creamy, comforting, and ideal for fall: It delivers the rich texture of arroz con leche with the seasonal warmth of pumpkin and spices.
- Easy to prepare: Uses common ingredients and straightforward steps so you can make it with minimal fuss.
- Versatile for occasions: Serve it as a cozy weeknight dessert, a holiday treat, or a satisfying snack.
- Dairy-free option: Simple substitutions let you make this recipe without dairy if needed.
For another pumpkin option, try empanadas de calabaza.
Ingredients & Substitutions
- Pumpkin purée: Use plain pumpkin purée (cooked, mashed pumpkin), not pumpkin pie filling.
- Cinnamon sticks: Whole cinnamon sticks infuse the cooking water with warm flavor; Ceylon cinnamon is a mild option often labeled canela.
- Long-grain rice: Long-grain white rice holds its shape and prevents the pudding from becoming overly mushy. Substitute jasmine or short-grain rice if you prefer—adjust cooking times accordingly.
- Milk: Whole milk gives the richest result. For a lighter or dairy-free version, use 2% or almond milk.
- Salt: A pinch of salt brightens and balances the sweetness.
- Sweetener: Granulated sugar, piloncillo (unrefined cane sugar), or coconut sugar all work—piloncillo lends a subtle caramel note.
- Pumpkin spice: Store-bought pumpkin spice or your own blend of cinnamon, ginger, nutmeg, and cloves adds classic fall warmth.
- Evaporated milk: Adds creaminess and body; use dairy-free evaporated coconut milk for a non-dairy alternative.
See the recipe card below for exact quantities.
How to Make Pumpkin Rice Pudding
- Boil the cinnamon: In a medium pot, bring water to a boil, add the cinnamon stick, and simmer for 5 minutes to infuse.
- Cook the rice: Add long-grain rice, reduce heat to medium-low, cover, and simmer for 10 minutes.
- Add milk and spices: Stir in the milk, salt, pumpkin spice, and piloncillo or sugar.
- Add pumpkin purée: Mix in the pumpkin purée, stir, and simmer until the rice is tender, about 20–25 minutes.
- Add evaporated milk: Stir in one can of evaporated milk (or a non-dairy substitute) and simmer another 3 minutes, stirring to dissolve any film that forms on top.
- Finish and serve: Taste and adjust sweetness if needed. Remove and discard the cinnamon stick, then serve warm or chill before serving.
Hint: A thin film may form on top as it cooks—stir it back into the pudding and it will dissolve.
How to Serve
Serve the arroz con leche warm or let it cool and chill it in the refrigerator. If chilled, it will thicken—stir in a little milk before serving if you prefer a creamier consistency.
Garnish ideas:
- Cinnamon sticks
- Ground cinnamon
- Extra pumpkin pie spice
- Chopped nuts
Storing and Reheating
Keep leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stove over low heat, stirring frequently so it doesn’t stick, or microwave in a bowl for 1–2 minutes. Add a splash of milk if it becomes too thick after chilling.
Tips and Variations
- Low and slow: Cook over low heat for even cooking and to prevent scorching.
- Stir regularly: Frequent stirring helps the rice absorb liquid evenly and stops it from sticking.
- Adjust sweetness: Taste and add more sugar or piloncillo as needed. If too sweet, add milk.
- Rice choices: Jasmine adds floral notes; short- or medium-grain rice yields a creamier texture. Adjust cooking time accordingly.
- Cloves option: For a more traditional spice profile, add 2–3 whole cloves with the cinnamon sticks instead of pumpkin spice.
FAQ
Arroz con leche is delicious both warm and cold—serve it the way you like. If refrigerated it can firm up, so warming briefly before serving softens the rice.
Yes—100% pumpkin is the same as pumpkin purée and can be used interchangeably.
If you try this recipe, please leave a comment and rating. I hope you enjoy this cozy, comforting pumpkin twist on a beloved classic.
Related
Looking for other recipes? Try these:
-
Jalapeño Ranch Dip
-
Agua de Papaya (Papaya Agua Fresca)
-
Watermelon Salsa (Pico de Gallo with Jicama)
-
Chile Morita Salsa
Recipe
Pumpkin Arroz Con Leche (Dairy-Free Option)
by Gemma Aguayo-Murphy
5 mins
45 mins
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 tbsp granulated sugar or coconut sugar)
- 15 oz pumpkin purée
- ¼ tsp salt
- 1 tsp pumpkin spice (or 2–3 whole cloves)
- 12 oz evaporated milk (or coconut evaporated milk)
Instructions
- Add 3 cups of water to a medium pot and bring to a boil.
- Add the cinnamon stick and boil for 5 minutes to infuse the water.
- Add 1 cup long-grain white rice, lower heat to medium-low, cover, and simmer for 10 minutes.
- Stir in the milk, salt, pumpkin spice, and piloncillo (or sugar).
- Add the pumpkin purée and stir to combine.
- Simmer, stirring frequently, for 20–25 minutes or until the rice is soft. If using piloncillo, stir every 5 minutes to help it dissolve.
- Mix in one can of evaporated milk and simmer 3 more minutes, stirring to dissolve any surface film.
- Taste and adjust sweetness—add a tablespoon or two of sugar or grated piloncillo if desired.
- Remove from heat, discard the cinnamon stick, and let cool for 10 minutes.
- Serve warm in cups or bowls, or refrigerate for an hour and serve cold. Add a splash of milk before serving if you prefer a creamier texture.
Notes
- Cloves: Add 2–3 whole cloves with the cinnamon sticks instead of pumpkin spice for a subtler spice profile.
- Dairy-free: Use only almond milk in place of both whole and evaporated milk, or combine almond milk with coconut evaporated milk for a richer non-dairy version.
Nutrition
Calories: 141 kcal
Carbohydrates: 20.8 g
Protein: 5.1 g
Fat: 4.3 g
Saturated Fat: 2.6 g
Cholesterol: 16 mg
Sodium: 140 mg
Potassium: 178 mg
Fiber: 0.3 g
Sugar: 10.4 g
Calcium: 169 mg
Iron: 1 mg
Leave a comment and rating to share your experience.