Creamy Pumpkin Arroz Con Leche: Your Essential Fall Dessert (Dairy-Free Option)
Embrace the cozy flavors of autumn with this irresistible Pumpkin Arroz Con Leche. This recipe takes the beloved, classic Mexican rice pudding and infuses it with a delightful seasonal twist of pumpkin puree and warming spices. The result is a truly comforting, creamy dessert that’s perfect for chilly fall evenings, festive holiday gatherings, or simply a sweet treat that feels like a warm hug. Easy to prepare and offering a convenient dairy-free alternative, it’s a versatile and delicious addition to your fall baking repertoire.
There are some dishes that simply define comfort, and for many of us, Arroz con Leche is one of them. This creamy, sweet rice pudding holds a cherished spot in countless homes, including mine. Growing up, it was one of the few desserts my mom truly adored, and her traditional recipe has been passed down, becoming a beloved favorite for my own children. The simple combination of tender rice, sweet milk, and aromatic cinnamon creates a timeless dessert that evokes warmth and nostalgia.
Inspired by the rich, earthy notes of autumn, and especially by the success of my Pumpkin Spice Horchata, I recently embarked on a culinary experiment: infusing that classic Mexican rice pudding with the quintessential flavors of fall. The goal was to maintain the authentic creaminess and comforting essence of the original, but with an exciting seasonal upgrade. The outcome? A wonderfully rich and subtly spiced Pumpkin Arroz con Leche that perfectly captures the spirit of the harvest season.
This delightful variation offers all the familiar comfort you expect from traditional arroz con leche, but with an added depth of flavor from pumpkin puree and a fragrant medley of pumpkin spices. It’s a natural evolution for this beloved dessert, making it ideal for anyone looking to add a touch of autumn magic to their table. Whether you’re a long-time fan of Mexican rice pudding or simply seeking a new fall-inspired treat, this recipe promises to be a comforting and memorable experience, delivering a taste that feels both classic and refreshingly new.
Why You’ll Adore This Pumpkin Arroz Con Leche
This Pumpkin Arroz Con Leche isn’t just a dessert; it’s an experience. Here’s why this recipe will quickly become a cherished part of your fall traditions:
- Uniquely Creamy, Comforting, and Perfectly Seasonal: This recipe delivers the signature rich, velvety texture that makes traditional arroz con leche so beloved. The addition of creamy pumpkin puree and a blend of warm, inviting autumn spices like cinnamon, ginger, nutmeg, and cloves transforms it into the ultimate fall indulgence. It’s a dessert that feels incredibly cozy and satisfying, yet remains true to the authentic spirit of its Mexican heritage. Each spoonful offers a harmonious blend of sweetness and spice, making it a perfect treat to warm you from the inside out.
- Effortlessly Easy to Prepare: Don’t let the gourmet taste fool you – this pumpkin rice pudding is surprisingly simple to make. With a straightforward list of common pantry ingredients and easy-to-follow, step-by-step instructions, you won’t need advanced culinary skills to whip up this delicious treat. It’s a fantastic recipe for both novice and experienced cooks, ensuring a delightful outcome every time with minimal fuss.
- Versatile for Any Occasion: From a simple, satisfying snack to an elegant finale for a holiday dinner, this pumpkin rice pudding fits seamlessly into any setting. It’s robust enough to be a standalone dessert, yet refined enough to impress guests at Thanksgiving, Halloween, or any autumn gathering. It also makes a wonderful cozy dessert for a quiet night in, offering a comforting end to your day.
- Thoughtful Dairy-Free Option: Catering to various dietary needs is a breeze with this recipe. We’ve included clear instructions and simple ingredient substitutions to easily transform this creamy dessert into a delicious dairy-free version. This means everyone can enjoy the comforting flavors of Pumpkin Arroz Con Leche, making it an inclusive and adaptable choice for all.
For another delicious pumpkin-infused delight, be sure to check out our recipe for Empanadas de Calabaza.
Essential Ingredients & Smart Substitutions
Crafting the perfect Pumpkin Arroz Con Leche relies on a few key ingredients. Here’s a breakdown of what you’ll need and how you can adapt for various preferences and dietary needs:
- Cinnamon Sticks: The aroma of cinnamon is fundamental to authentic arroz con leche. We highly recommend using Ceylon cinnamon, often referred to as Mexican cinnamon or “canela” in Spanish. Unlike the more common cassia cinnamon, Ceylon cinnamon has a softer, more delicate flavor that beautifully complements the creamy sweetness of the pudding without overpowering it. Its subtle notes are absorbed wonderfully during the cooking process. Click here to buy online.
- Long-Grain Rice: The choice of rice is crucial for the ideal texture. I, along with my mom, have always used long-grain white rice for this recipe. Its mild flavor allows the pumpkin and spices to shine, and it maintains its individual grain structure even after prolonged simmering. This prevents the pudding from becoming overly mushy or gummy, ensuring a pleasant, creamy consistency with a slight bite. Avoid short-grain or medium-grain if you prefer a less sticky texture, though they can make for a thicker, creamier pudding.
- Milk: For the richest and creamiest Pumpkin Arroz Con Leche, whole milk is your best bet. Its higher fat content contributes significantly to the luxurious mouthfeel. However, if you’re looking for a slightly lighter option, 2% milk works well. For a dairy-free version, unsweetened almond milk is an excellent alternative, offering a delicate flavor that doesn’t compete with the pumpkin and spices. Coconut milk (full-fat canned) can also be used for a richer, tropical dairy-free option.
- Salt: Don’t skip this! Just a small pinch of salt is a culinary secret weapon. It doesn’t make the dessert salty but rather enhances all the other flavors, particularly the sweetness. It helps to balance the richness and brings out the aromatic qualities of the cinnamon and pumpkin spice, adding depth to the overall profile.
- Sweetener: Traditionally, I grew up enjoying arroz con leche sweetened with granulated sugar, which yields a classic soft, white pudding. More recently, I’ve fallen in love with piloncillo, an unrefined cane sugar. Piloncillo, with its distinctive cone shape, imparts a beautiful, subtle caramel flavor and a warm, golden hue to the pudding. Both granulated sugar and coconut sugar are fantastic options, allowing you to choose based on your preference for flavor and sweetness level. Coconut sugar offers a less refined sweetness with a slight caramel note, similar to piloncillo. Feel free to adjust the amount of sweetener to achieve your desired level of sweetness.
- Pumpkin Puree: Ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. Pumpkin puree provides the natural, earthy pumpkin flavor and contributes to the pudding’s vibrant color and creamy texture. It’s the star of our autumn twist!
- Pumpkin Spice: This spice blend is what truly elevates the “pumpkin” aspect of this dish, bringing all the warm, cozy flavors of fall. Most pumpkin spice blends include cinnamon, ginger, nutmeg, and cloves. You can easily find this blend pre-made in most grocery stores or buy it online. Alternatively, you can create your own custom blend at home for a fresher, more potent flavor. If you prefer a more subtle spice, you can opt for 2-3 whole cloves added during the initial cooking stage, as noted in the tips.
- Evaporated Milk: This concentrated form of milk is a game-changer for richness and creaminess in arroz con leche. It gives the pudding a truly luxurious, thick consistency that’s hard to achieve with regular milk alone. For those following a dairy-free diet, dairy-free evaporated coconut milk is a fantastic substitute. It provides a similar richness and body, adding a hint of coconut flavor that beautifully complements the pumpkin and spices.
Refer to the recipe card below for exact quantities.
Crafting Your Creamy Pumpkin Rice Pudding: A Step-by-Step Guide
Making this delightful pumpkin rice pudding is a simple and rewarding process. Follow these detailed steps to achieve a perfectly creamy and spiced dessert:
- Boil Cinnamon-Infused Water: Begin by adding 3 cups of water to a medium-sized, heavy-bottomed pot. Bring the water to a rolling boil over medium-high heat. Once boiling, carefully add the Ceylon cinnamon stick (or two medium ones) to the pot. Reduce the heat slightly and allow it to boil for 5 minutes, infusing the water with a beautiful, aromatic cinnamon essence.
- Initiate Rice Cooking: After the cinnamon has infused the water, add 1 cup of long-grain white rice to the pot. Stir gently to ensure the rice is submerged. Lower the heat to medium-low, cover the pot tightly, and let it simmer for 10 minutes. This initial cooking step allows the rice to absorb some of the cinnamon-infused water, beginning the softening process.
- Incorporate Milk and Spices: Once the rice has simmered for 10 minutes, remove the lid. Pour in 1 cup of whole milk (or your chosen dairy-free alternative), add ¼ teaspoon of salt, 1 teaspoon of pumpkin spice, and the piloncillo (or granulated sugar/coconut sugar). Stir everything together thoroughly to combine all the ingredients.
- Add Pumpkin Purée and Simmer: Now, it’s time for the star ingredient! Gently mix in 1 cup of pure pumpkin purée until it’s fully incorporated and the pudding takes on a beautiful orange hue. Continue to stir the mixture frequently to prevent sticking, and let it simmer on low heat for approximately 20-25 more minutes, or until the rice grains are completely soft and tender. If using piloncillo, stir every 5 minutes to help it dissolve evenly and prevent it from sticking to the bottom.
- Final Touch with Evaporated Milk: Once the rice is tender, stir in one 12-ounce can of evaporated milk (or dairy-free evaporated coconut milk). Continue to simmer for another 3 minutes, stirring constantly. This step adds a final layer of richness and ensures the pudding achieves its ultimate creamy texture.
- Adjust and Serve: Taste the pudding for sweetness. If you prefer it sweeter, add a tablespoon or two of sugar or finely grated piloncillo and stir until dissolved. Carefully remove and discard the cinnamon sticks. Remove the pot from the heat and allow the Pumpkin Arroz Con Leche to cool slightly before serving.
Hint: It’s common for a thin film of milk to form on the surface while the pudding is simmering. Simply stir it back into the pudding; it will dissolve and contribute to the overall creaminess.
Serving Suggestions for Pumpkin Arroz Con Leche
This versatile dessert can be enjoyed in a variety of ways, making it perfect for any preference or occasion:
Allow the Pumpkin Arroz Con Leche to cool slightly after cooking before serving it warm. The flavors will meld beautifully as it cools. For a refreshing chilled treat, transfer the pudding to individual serving dishes or a large bowl, cover, and refrigerate for at least an hour, or until thoroughly chilled. Both warm and cold versions offer a uniquely delightful experience.
Enhance the presentation and flavor by garnishing your rice pudding with one of the following:
- Cinnamon sticks: A classic and elegant garnish that also hints at the spice within.
- Ground cinnamon: A light dusting adds an extra layer of aroma and visual appeal.
- Pumpkin pie spice: A sprinkle of this blend reinforces the seasonal theme.
- Chopped nuts: Toasted pecans, walnuts, or almonds add a delightful crunch and nutty flavor contrast.
Storing and Reheating Your Rice Pudding
One of the best things about arroz con leche is that it tastes even better the next day! Proper storage and reheating will ensure you can enjoy this delicious dessert for days:
Store any leftover Pumpkin Arroz Con Leche in an airtight container in the refrigerator for up to 5 days. This will keep it fresh and prevent it from absorbing any other odors from your fridge.
As the pudding chills, it will naturally thicken significantly. If you prefer a looser, creamier consistency when serving from the fridge, you may need to add a splash of milk (dairy or non-dairy) and stir it in thoroughly until it reaches your desired texture.
If you prefer to enjoy it warm, transfer the desired portion into a small saucepan. Reheat gently over low heat, stirring frequently to prevent the pudding from sticking to the bottom and ensuring even warming. Alternatively, for a quick reheat, microwave individual servings in a bowl or mug for 1-2 minutes, stirring halfway through, until warmed through. Be careful not to overheat, as this can alter the texture of the rice.
Expert Tips & Creative Variations for Perfect Pumpkin Arroz Con Leche
Achieving the perfect creamy, flavorful Pumpkin Arroz Con Leche is easy with these helpful tips and ideas for variations:
- Embrace the Low and Slow Method: Patience is a virtue when making rice pudding. Cooking the rice pudding at a consistently low temperature is key to success. This ensures the rice cooks evenly, absorbs the liquids thoroughly, and develops that desired tender, creamy texture without becoming sticky or gluey. It also significantly reduces the risk of the rice burning or sticking to the bottom of the pot, which can easily happen with higher heat.
- Stir Frequently for Optimal Creaminess: Regular stirring throughout the cooking process is essential. This not only prevents the rice from sticking to the pot’s base but also encourages the rice to release its starches more effectively, creating a beautifully creamy and smooth pudding. Frequent stirring also ensures that all the grains absorb the liquid and flavors evenly.
- Customize Your Sweetness: The amount of sweetener is always a matter of personal preference. Always taste the pudding towards the end of the cooking process and adjust the sweetness to your liking. For a sweeter dessert, gradually add more granulated sugar, finely grated piloncillo, or coconut sugar, stirring until dissolved. If you find it’s a bit too sweet, you can gently counteract this by adding a little more milk to the mixture.
- Experiment with Other Rice Varieties: While long-grain white rice is our go-to for its mild flavor and separate grain texture, feel free to explore other options. Jasmine rice can introduce a lovely, subtle floral note to the pudding. Short-grain or medium-grain rice varieties, like Arborio or bomba rice, are known for their higher starch content, which will result in an even creamier, richer, and thicker texture. Just be mindful that substituting different rice types may require adjustments to the cooking time to ensure the rice is perfectly tender without becoming overcooked.
- Alternative Spice Combinations: While pumpkin spice is perfect for fall, you can get creative with other warm spices. Instead of a pre-blended pumpkin spice, you can opt for 2-3 whole cloves added to the water along with the cinnamon sticks for a more traditional and subtle spice flavor. You can also add a pinch of ground ginger, allspice, or a touch of cardamom for different aromatic profiles. For an extra layer of flavor, consider adding a vanilla bean pod (split lengthwise) along with the milk, removing it before serving.
- Achieving Dairy-Free Richness: When making the dairy-free version, using a combination of unsweetened almond milk and canned full-fat coconut milk (or dairy-free evaporated coconut milk) will yield the creamiest result. The fat content in coconut milk mimics the richness of dairy milk, ensuring your dairy-free arroz con leche is just as indulgent.
Frequently Asked Questions About Pumpkin Arroz Con Leche
The enjoyment of Mexican rice pudding, whether hot or cold, is entirely a matter of personal preference! Many people love it warm, especially on a chilly day, for that ultimate comforting feeling. Others prefer it chilled, finding it a refreshing dessert. Personally, I often find that the rice can harden slightly after being refrigerated. For that reason, I usually prefer to warm it up just a bit to restore its soft, tender texture and bring out its comforting aromas.
Yes, absolutely! There is often confusion, but 100% pumpkin and pumpkin puree are actually the same product. Just be sure to double-check the label to ensure you’re buying pure pumpkin and not pumpkin pie filling, which contains added sugars and spices that would alter the intended flavor profile of this recipe.
Yes, this dessert is excellent for making ahead! In fact, the flavors often deepen and meld beautifully after a day in the refrigerator. Just be aware that it will thicken considerably when chilled. You might want to add a splash of milk (dairy or non-dairy) when serving leftovers to bring it back to your desired creamy consistency.
A heavy-bottomed pot or Dutch oven is ideal for making rice pudding. The heavy base helps distribute heat more evenly, which is crucial for preventing the rice from sticking to the bottom and burning, especially during the long simmering process. This also helps maintain a consistent low temperature, allowing the rice to cook perfectly and absorb all the delicious flavors.
I truly hope you and your loved ones enjoy this comforting Pumpkin Arroz Con Leche as much as we do! If you give this recipe a try, please take a moment to leave me a commentbelow with a star rating – your feedback is incredibly valuable. Also, don’t forget to follow me on Instagram, Facebook or Pinterest to stay connected and get more delicious recipes and tips. For exclusive content and updates, be sure to subscribe to my newsletter.
More Delicious Recipes to Explore
Looking for other delightful recipes that bring fresh flavors and comforting traditions to your table? Try these:
- Peach Pico de Gallo
- Strawberry Mango Agua Fresca
- Mandarin Agua Fresca with Mint
- Agua De Sandia (Watermelon Agua Fresca)
Recipe Card
Pumpkin Arroz Con Leche (Dairy-Free Option)
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
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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 tablespoons of granulated sugar, or coconut sugar
- ¼ teaspoon salt
- 1 teaspoon pumpkin spice or 2-3 whole cloves, see notes
- 12 ounces evaporated milk or coconut evaporated milk
Instructions
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Add 3 cups of water to a medium pot. Bring to a boil.
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Add cinnamon stick and boil for 5 minutes.
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Add one cup of white long-grain rice. Lower the heat to medium-low, cover the pot, and simmer for 10 minutes.
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Mix in the milk, salt, pumpkin spice, and piloncillo (or sugar).
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Mix in the pumpkin puree.
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Stir frequently and simmer for about 20-25 minutes, or until the rice is soft. If you are using piloncillo, stir every 5 minutes to help the piloncillo dissolve completely.
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Mix in one can of evaporated milk and simmer for 3 minutes. Stir to dissolve any film of milk that forms on the top.
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Taste for sweetness. If you would like it sweeter, add a tablespoon or two of sugar or grate some piloncillo and add it in.
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Remove from heat and allow to cool for 10 minutes. Discard the cinnamon sticks.
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Serve warm in cups or bowls or refrigerate for an hour and serve cold.
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Before serving, add more milk if you would like it creamier.
Notes
- Cloves: Instead of mixing in pumpkin spice, you can add 2-3 whole cloves to the water along with the cinnamon sticks for a more traditional and subtle spice flavor.
- Dairy-Free: For a dairy-free option use only almond milk instead of the whole and evaporated milks, or a mix of almond milk and coconut evaporated milk.