Pumpkin Arroz Con Leche

Arroz con leche gets a Fall upgrade with the addition of pumpkin puree and spices for a cozy and creamy Mexican rice pudding.

Reader Angela says: “Made this last night and it was delicious! Love the flavors, perfect for fall!” ★★★★★

This Pumpkin arroz con leche has the creamiest of a traditional rice pudding but hits all the Fall notes of Pumpkin spice season. It’s also an affordable dessert to make, making it perfect to bring or make for a party.

If you love pumpkin spice, then check out my Pumpkin Tres Leches cake.

Ingredients Needed

You’ll need just a few ingredients to make this pumpkin arroz con leche.

• Sweetened Condensed Milk– This adds sweetness to the arroz con leche. I like that the squeeze bottle makes it easier to save any leftovers.
• Evaporated Milk- This adds more creaminess and a slight sweetness.
• Whole Milk– I prefer to use whole milk for arroz con leche.
• White Rice– I used Jasmine rice since I always have it in my pantry. However, any white rice will work for this recipe.
• Cinnamon Stick– You get a stronger cinnamon flavor using a stick; or 1 teaspoon of ground cinnamon can be substituted.
• Pumpkin Puree– Use pure pumpkin for this recipe, not pumpkin pie filling, which has additional sugar.
• Pumpkin Pie Spice– This spice blend has ground cinnamon, ginger, nutmeg, and clove.

How to Make

Start by rinsing the rice well in a strainer to remove extra starches. Then add it to a large pot with water and the cinnamon stick. Cook the rice until most of the water is absorbed; this takes about 15 minutes.

Now add the evaporated milk, sweetened condensed milk, whole milk, pumpkin puree, pumpkin spice, and vanilla to the rice. Stir the mixture well, then increase the heat until it starts simmering.

Once simmering, reduce the heat and stir it every couple of minutes to prevent the rice sticking to the bottom of the pot. The rice pudding can continue simmering for 25 minutes until it thickens. Turn off the heat and allow the rice pudding to rest for 15 minutes before serving.

How to Serve

If a film develops on top, stir it before serving. I prefer this pumpkin arroz con leche warm, but the leftovers also tasted great chilled. There’s just something about the warm spices that makes this dessert enjoyable when it’s warm.

Sprinkle additional cinnamon or pumpkin pie spice on top. I also added some pumpkin seeds. Store any leftover rice pudding in a sealed container in the refrigerator for up to 4 days. Arroz con Leche can be served cold or reheated on the stove.

More Fall Recipes