Mexican Pumpkin Rice Pudding
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Updated Oct 02, 2025, Published Nov 21, 2016
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If you’re a pumpkin lover like me, you’re going to fall in love with this cozy dessert. This Mexican Pumpkin Rice Pudding is inspired by the traditional arroz con leche my mom and grandma would make, but with the seasonal addition of pumpkin purée. It’s creamy, spiced, and the ultimate comfort dessert for fall and winter.
Whether you serve it warm on a chilly evening or chilled straight from the fridge, this easy pumpkin rice pudding recipe tastes like a hug in a mug.
Table of Contents
- What is Mexican Pumpkin Rice Pudding?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Mexican Pumpkin Rice Pudding
- Serving & Topping Suggestions
- Mexican Pumpkin Rice Pudding Expert Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Recipes
- Mexican Pumpkin Rice Pudding Recipe
What is Mexican Pumpkin Rice Pudding?
Pumpkin arroz con leche is a variation of the classic Mexican rice pudding. Traditionally, arroz con leche is made with rice, milk, cinnamon, and sugar. This version adds pumpkin purée and warm spices like cloves and nutmeg, giving it a festive fall twist.
It’s a cross between your favorite fall pumpkin dessert and a traditional Mexican comfort food.
Why You’ll Love This Recipe
- Cozy and comforting – A creamy bowl of this pudding feels like a warm hug.
- Festive flavors – Pumpkin, cinnamon, and cloves make this perfect for fall and winter gatherings.
- Simple ingredients – Made with rice, milk, spices, and pumpkin you may already have in your pantry.
- Versatile – Enjoy it warm on a crisp evening or chilled for breakfast the next morning.
Ingredients & Substitutions
You’ll need just a handful of pantry staples to make this easy pumpkin rice pudding.
- Water – Used to steep the spices.
- Cinnamon sticks – Adds warm, classic flavor. Can substitute with ½ teaspoon ground cinnamon.
- Whole cloves – Infuses the pudding with depth.
- Salt – Balances the sweetness.
- Long-grain white rice – Traditional for arroz con leche. Short-grain rice can make it creamier.
- Pumpkin purée – Use canned 100% pumpkin, not pumpkin pie filling. For a traditional twist, you can substitute with conserva de calabaza (Mexican pumpkin preserve), which adds sweetness and spice so you can skip the honey.
- Honey – Naturally sweetens the pudding. You can swap with brown sugar or piloncillo.
- Milk – I used fat-free, but whole milk or evaporated milk will make it extra creamy.
- Ground cloves & nutmeg – Enhances the pumpkin spice flavor.
- Whipped cream (optional) – For topping.
- Ground cinnamon (optional) – For sprinkling before serving.
For the complete list of ingredients and quantities, see the printable recipe card below.
How to Make Mexican Pumpkin Rice Pudding
Step 1: Steep spices. In a saucepan, bring water to a boil with cinnamon sticks, cloves, and salt. Remove from heat, cover, and let steep for 45 minutes to 1 hour.
Step 2: Cook the rice. Remove the cinnamon sticks and cloves. Add rice, ½ cup pumpkin purée, honey, milk, ground cloves, and nutmeg. Bring to a boil over high heat.
Step 3: Simmer. Lower heat, cover, and simmer for 30 to 35 minutes, stirring occasionally, until rice is tender and pudding is creamy. Add the remaining pumpkin purée and stir to combine.
Step 4: Serve. Ladle into bowls and thin with more milk if needed. Top with whipped cream and a sprinkle of ground cinnamon, if desired.
Serving & Topping Suggestions
- Top with a dollop of whipped cream and dust with cinnamon.
- Sprinkle with toasted pecans or walnuts for crunch.
- Drizzle with caramel sauce or dulce de leche for extra sweetness.
- Serve warm on a fall evening or enjoy chilled as a winter breakfast or snack.
Mexican Pumpkin Rice Pudding Expert Tips & Tricks
- Don’t skip steeping the cinnamon sticks and cloves—it infuses deep flavor into the rice.
- Stir occasionally while simmering to prevent sticking.
- If the pudding thickens too much, simply add more milk to loosen the consistency.
- For a richer pudding, use whole milk or a combination of milk and evaporated milk.
- Conserva de calabaza, a traditional Mexican pumpkin preserve made with piloncillo and spices, adds richness and depth to this rice pudding. It’s a wonderful substitute for canned pumpkin and also eliminates the need for added sweeteners.
Storage Instructions
- Freezing not recommended as dairy-based puddings can separate.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently on the stove or in the microwave with a splash of milk to loosen.
Frequently Asked Questions
Traditional arroz con leche is made with rice, milk, and cinnamon. This pumpkin variation includes pumpkin purée and spices for a seasonal twist.
Yes! It actually tastes better the next day as the flavors deepen. Just reheat with a splash of milk before serving.
No, canned pumpkin pie filling already contains sugar and spices. For best results, use 100% pumpkin purée.
Yes, you can substitute almond milk, oat milk, or coconut milk. The flavor will change slightly but still be delicious.
More Recipes
If you tried this Mexican Pumpkin Rice Pudding or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Mexican Pumpkin Rice Pudding
Ingredients
- 3 1/2 cups water
- 2 cinnamon sticks
- 3 – 5 whole cloves
- 1/4 teaspoon salt
- 1 cup long-grain white rice, uncooked
- 3/4 cup pumpkin purée, (homemade Conserva de Calabaza or canned), divided
- 3 ounces honey
- 1 1/4 cup fat free milk, plus more for thinning if needed
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- whipped cream, optional
- ground cinnamon, optional, for sprinkling when serving
Instructions
- Over high heat, bring water to a boil with the cinnamon sticks, cloves, and salt. Remove from heat and cover. Steep for about 45 minutes to 1 hour.
- Remove cinnamon sticks and cloves and discard. Place rice, 1/2 cup pumpkin puree, honey, milk, ground cloves, ground nutmeg, and turn to high heat. Bring to a boil.
- Once boiling, turn to low and cover. Let simmer for 30 to 35 minutes. Add an additional 1/4 pumpkin puree and combine.
- Ladle into bowls and add more milk for a thinner consistency. Serve with a dollop of whipped cream and a sprinkling of cinnamon, if desired.
Video
Notes
- Instead of canned pumpkin purée, you can use conserva de calabaza, a traditional Mexican pumpkin preserve made with piloncillo and spices. It adds richness and depth and also eliminates the need for added sweeteners.
- Honey can be swapped with brown sugar or piloncillo for a more traditional flavor.
- For a creamier pudding, use whole milk or evaporated milk. Fat-free or 2% milk will make it lighter, and dairy-free options like almond, oat, or coconut milk can also be used.
- If pudding becomes too thick, stir in a splash of milk when reheating.
- This recipe tastes delicious served warm or chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks awesome! Do yo think I can substitute a plant based milk for the fat free milk? Thank you!
Anxious to try it with pumpkin