Vegan Pumpkin Pecan Rice Pudding Recipe
Warm, creamy rice pudding is not only comforting, but it's also easy to make. This vegan pumpkin pecan rice pudding — courtesy of recipe developer Julie Kinnaird — showcases the best flavors of fall and is completely plant-based. The pudding is made using short-grain arborio rice to achieve the ultimate rich and al dente texture, along with canned pumpkin and a mix of classic pumpkin pie seasonings. The crowning glory of this dish is a sprinkle of shiny maple-glazed pecans, which add both a bit of crunch and a toasty flavor.
Rice pudding is a classic dessert in so many cultures due to its base of pantry staples: milk, rice, and sugar. Kinnaird's vegan version uses almond milk in place of dairy, which enhances the nutty flavor and soft texture. Maple syrup provides sweetness in place of white sugar, and a whole vanilla bean infuses the pudding with an intense flavor that amplifies the warm spices. Finally, the true beauty of this rice pudding is that it tastes delicious warm or cold, making it versatile for holiday entertaining.
Gather your vegan pumpkin pecan rice pudding ingredients
Just a few ingredients are needed to make this easy, plant-based rice pudding recipe. Unsweetened almond milk is the main liquid you'll use to cook the arborio rice, while canned pumpkin gives the pudding its distinctive color and flavor (you could also use an equal amount of homemade pumpkin puree, Kinnaird says). Cinnamon, cardamom, nutmeg, cloves, and vanilla bean add warm and festive flavors. Finally, maple syrup and sea salt are used in both the pudding and for glazing the raw pecans.
Step 1: Start cooking the rice
In a large heavy pot, bring the almond milk, rice, ½ cup maple syrup, vanilla bean, and 1 teaspoon sea salt to a boil.
Step 2: Cover and simmer
Reduce heat to low, cover, and simmer for 20 minutes.
Step 3: Add pumpkin and spices
Add the pumpkin and spices to the pot, stirring gently to combine.
Step 4: Simmer the pudding uncovered
Bring the pudding back to a gentle simmer, uncovered, and cook over low heat for 5 minutes.
Step 5: Start making the pecan topping
While the pudding finishes cooking, combine the pecans, remaining ¼ cup maple syrup, and remaining ¼ teaspoon sea salt in a small nonstick skillet over medium heat.
Step 6: Cook the pecans
When the maple syrup starts to bubble, reduce the heat to low and simmer for about 5 minutes, stirring occasionally, until thickened but still glossy.
Step 7: Cool the topping
Remove pecans from heat and transfer to a parchment-lined surface in a single layer to cool.
Step 8: Remove vanilla bean
Remove the vanilla bean from the rice pudding, scraping out any remaining seeds back into the pot and giving it a final stir.
Step 9: Serve the rice pudding with glazed pecans
Serve the rice pudding warm and topped with glazed pecans.
Can you make vegan pumpkin pecan rice pudding in advance?
Vegan pumpkin pecan rice pudding can be made ahead of time by using a couple of different methods, according to Kinnaird. The first is to stop the cooking process after adding the pumpkin and spices. Remove the vanilla bean at this time, making sure to scrape the seeds from the pod into the rice. The pudding can then be transferred to a container for storing or cooled and refrigerated right in the pot. When you're ready to serve, bring the pudding back to room temperature before reheating over the stove, taking care to stir minimally so the rice doesn't break apart. The pudding will only need to be warmed at this point, as the cooling process allows for a bit of additional cooking for the rice grains.
The second method is to complete the recipe, chill the pudding in individual dishes, and serve cold or at room temperature topped with the glazed pecans. Individual dishes may also be gently warmed in the microwave before garnishing. Whichever method you choose, the pecans can also be done in advance and stored in a single layer in an air-tight container at room temperature.
What is the best occasion for serving vegan pumpkin pecan rice pudding?
The flavors of this rice pudding are definitely suited for fall and winter holidays and entertaining, and the ease of preparation makes this recipe a low-stress and crowd-pleasing choice. Outshine the candy at your next Halloween costume party by serving individual warm pudding cups as part of a pumpkin-themed buffet.
This dessert is also a perfect offering for vegan guests at Thanksgiving and will add welcome variety for all in contrast to the usual lineup of pies. Try pouring the warm pudding into an attractive, heat-proof serving dish and garnishing decoratively with the maple-glazed pecans.
Need a unique holiday gift idea? Consider measuring out and packaging the dry rice pudding ingredients, a can of pumpkin, a bottle of maple syrup, and a vanilla bean in a decorative basket or box. Add a prepared batch of the pecans and a copy of the recipe for an unexpected host gift!
- 4 cups unsweetened almond milk
- 1 cup short-grain Arborio rice
- ¾ cup pure maple syrup, divided
- 1 vanilla bean, split lengthwise
- 1 ¼ teaspoons sea salt, divided
- ¾ cup pumpkin puree
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup raw pecans
- In a large heavy pot, bring the almond milk, rice, ½ cup maple syrup, vanilla bean, and 1 teaspoon sea salt to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Add the pumpkin and spices to the pot, stirring gently to combine.
- Bring the pudding back to a gentle simmer, uncovered, and cook over low heat for 5 minutes.
- While the pudding finishes cooking, combine the pecans, remaining ¼ cup maple syrup, and remaining ¼ teaspoon sea salt in a small nonstick skillet over medium heat.
- When the maple syrup starts to bubble, reduce the heat to low and simmer for about 5 minutes, stirring occasionally, until thickened but still glossy.
- Remove pecans from heat and transfer to a parchment-lined surface in a single layer to cool.
- Remove the vanilla bean from the rice pudding, scraping out any remaining seeds back into the pot and giving it a final stir.
- Serve the rice pudding warm and topped with glazed pecans.
| Calories per Serving | 281 |
| Total Fat | 10.5 g |
| Saturated Fat | 1.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 45.0 g |
| Dietary Fiber | 3.5 g |
| Total Sugars | 19.2 g |
| Sodium | 384.7 mg |
| Protein | 3.8 g |
