Baked Pumpkin Rice Pudding

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  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Cook: 2 hr
  • Yield: 4 servings
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1 3-to-3 1/2-pound sugar pumpkin

1 tablespoon unsalted butter, softened

1/4 cup packed light brown sugar, plus more for topping

Kosher salt

2/3 cup instant rice

1 12-ounce can evaporated milk

1 tablespoon molasses

1/4 teaspoon vanilla extract

1/4 teaspoon ground cinnamon


  1. Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
  2. Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
  3. Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.
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