Easy Pumpkin Rice

Easy Pumpkin Rice

Amy M 0

"I made this as a fluke once because I needed to go shopping and these ingredients were all I had. My kids loved it; I did, too. Now it's a family recipe that I cook from time to time. This is hearty, slightly-sweet, and a great holiday treat or an awesome side dish. Experiment adding other ingredients like pecans or raisins to make it your own."

Ingredients 20 m {{adjustedServings}} servings 475 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 88g
  • 28%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes.
  2. Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.
Tips & Tricks
Fried Rice Restaurant Style

This easy fried rice goes with just about any entrée.

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Roasted acorn squash stuffed with spicy sausage and leftover rice.

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Reviews 11

  1. 13 Ratings

Sarah Jo

Instead of using instant rice, I used brown rice and water. I cut the recipe in half and cooked the brown rice with a ratio of 2:1. After the rice was cooked, I stirred in the pumpkin puree (I used organic pumpkin puree), the original amount of pumpkin pie spice and only about a scant 1/4 cup of brown sugar and a couple tablespoons of butter (we're watching our calories/sugars here). I served it with a float of fat free half-n-half on top. This was quite good, even with my adjustments. This was a great way for me to get extra vitamins into my kids and to use up pantry ingredients to make a filling and tasty breakfast. Next time, I may add a chopped apple or a handful of organic raisins. I also think this might be good with an egg thrown in and a little vanilla, to add a little more protein and to fake you out to think you're having rice pudding.


I was looking for a way to incorporate pumpkin with rice, so I decided to try this. It tasted pretty good, but didn't go well at all with my meal I planned. It is very sweet, pretty much just tastes like pumpkin pie, which I expected but I didn't think it would be AS sweet. I felt like I should have eaten it for dessert instead of a side dish. It's worth a try, but remember it tastes sweet like pumpkin pie when planning your meal.


This was a pretty straightforward, easy to prepare dish. It also tastes wonderful! Obviously like pumpkin pie, but this is a nutritious side dish as well; pumplin is a great source of fiber and vitamin A. A big plus is that kids will like this too!