Instant Pot Pumpkin Rice Pudding
Instant Pot Pumpkin Rice Pudding is the perfect fall treat! It's sweet, creamy, pumpkiny, and has the perfect amount of spice.
Servings: 4
Calories: 291kcal
Equipment
Ingredients
- 1 cup long grain white rice
- 1 1/2 cup water
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1/2 cup + 1 tablespoon white sugar
- 1/4 cup canned pumpkin puree (not pumpkin pie mix)
- 1/4 teaspoon pumpkin pie spice
- 1 1/2 cup milk divided
- 2 eggs
- 1 teaspoon cinnamon
- 1/4 cup heavy cream
- 1 tablespoon butter
- 1/2 tablespoon vanilla
Instructions
- To the Instant Pot, add water, salt, and rice (in that order.) Do not stir the rice.
- Lock the lid, turn the knob to sealing, and cook on manual high pressure for 3 minutes. Allow a 10 minute natural pressure release, then release the rest of the pressure.
- Fluff the rice with a fork, then add sugars, pumpkin pie spice, pumpkin puree, and stir to combine until the sugar is completely dissolved.
- Set the Instant Pot to Normal Saute, then add 1/2 cup milk and stir.
- Crack two eggs into the remaining 1 cup of milk and whisk completely.
- With the rice pudding simmering, whisk or stir the rice pudding rapidly while slowly pouring the egg mixture into the rice pudding.
- Cook on low saute for about 5 minutes or until thick (or desired consistency). Turn off the heat, add the vanilla, butter, and cream.
- Enjoy with a sprinkle of cinnamon!
Notes
- To make this Pumpkin Rice Pudding recipe dairy free, substitute coconut milk or almond milk.
Nutrition
Serving: 1g | Calories: 291kcal | Carbohydrates: 36g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 125mg | Sodium: 252mg | Fiber: 1g | Sugar: 19g