![Instant Pot Pumpkin Spice Rice Pudding 🍂 – Creamy Comfort Ready in 10 Minutes [Pin for Thanksgiving]](https://dishsip.com/storage/3668/conversions/feature-image-161-1762640800-large.webp)
Instant Pot Pumpkin Spice Rice Pudding 🍂 – Creamy Comfort Ready in 10 Minutes
Transform your Instant Pot into a cozy autumn dessert powerhouse with this pumpkin-spiced rice pudding ready faster than you can say "fall flavors"
There’s no need to spend hours laboring over a dessert when your Instant Pot can handle the hard work. This pumpkin spice rice pudding is a cozy autumn classic, made creamy with coconut milk and pumpkin puree in just 15 minutes. Perfect for Thanksgiving dinner or a quick fall treat, it’s the warm hug your taste buds have been waiting for.
Why settle for store-bought pumpkin pie when you can whip up this velvety rice pudding in your Instant Pot? The combination of arborio rice, canned pumpkin, and a trio of warming spices creates a silky texture that melts in your mouth. With caramel drizzle and toasted pumpkin seeds, it’s a dessert that feels indulgent but comes together in minutes.
This recipe is designed for last-minute holiday hosts, busy weeknights, or anyone who loves the smell of cinnamon and nutmeg filling their kitchen. The Instant Pot does all the cooking, so you can enjoy the process rather than stress over timing. Let’s dive into what makes this rice pudding truly special.
The star of this dish is the arborio rice, which absorbs the pumpkin-spiced custard into perfectly tender bites. Coconut milk brings rich creaminess without dairy, making it surprisingly vegan-friendly. And with 10 minutes of hands-off cooking, you’ll wonder why you ever made rice pudding the slow way.
Ingredients
- 1 ½ cups arborio rice (about 300g)
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 can full-fat coconut milk (14 oz)
- ¾ cup heavy cream or full-fat cashew milk
- ¾ cup granulated sugar
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- Pinch of salt
- 1 tbsp maple syrup or brown sugar (for extra caramelization)
- 1 ½ cups whole milk or oat milk
- ½ cup raisins or dried cranberries (optional)
- 1 cup toasted pumpkin seeds for garnish
- Caramel sauce for drizzling
Instructions
- Step 1: Add arborio rice, pumpkin puree, coconut milk, sugar, cinnamon, nutmeg, ginger, and salt to the Instant Pot. Stir well to combine. Use a long handle to prevent splashing the pumpkin mixture.
- Step 2: Pour in 1 ½ cups milk and maple syrup or brown sugar. Stir once more to distribute ingredients evenly. For extra richness, add ½ cup chopped crystallized ginger.li>
- Step 3: Secure the lid, set the valve to “sealing,” and select the “Pressure Cook” or “Porridge” function at high pressure for 10 minutes.
- Step 4: After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Stir in remaining milk and raisins (if using).
- Step 5: Transfer to bowls, top with pumpkin seeds and caramel sauce, and serve warm.
Why This Recipe Works
⏰ Ultra-Fast Holiday Prep
This Thanksgiving dessert is ready in 15 minutes total. No peeling, baking, or slicing required—the Instant Pot handles everything while you prepare the main course.
🌿 Healthier Comfort Food
Coconut milk replaces heavy cream with 30% fewer calories while maintaining rich texture. Pumpkin adds 190% of your daily vitamin A from a single serving.
♻️ Zero Food Waste
Use leftover rice from dinner! The absorption method works perfectly with day-old rice to create the ideal creamy consistency.
🌟 Make-Ahead Dessert
Assemble ingredients 24 hours ahead! The rice will soften over time, reducing cooking by 2 minutes when you’re ready to press the button.
Instant Pot Pumpkin Spice Rice Pudding
Fall Aromas, No Crockpot Needed
🛒 Ingredients
- - 1½ cups arborio rice
- - 15-ounce can pumpkin puree
- - 14-ounce can full-fat coconut milk
- - ¾ cup heavy cream or oat milk
- - ¾ cup sugar
👨🍳 Instructions
-
1
Add Ingredients: Combine rice, pumpkin, coconut milk, sugar, spices, and salt in the Instant Pot.
💡 Use the sauté function first to toast the rice 2 minutes for deeper flavor.
-
2
Pressure Cook: Seal lid and cook on high for 10 minutes (use the "Porridge" function if available).
💡 Let steam release naturally for 10 minutes after cooking for perfect texture.
-
3
Finish & Serve: Stir in remaining milk and raisins (if using). Garnish with pumpkin seeds and caramel.
💡 For chilled pudding, refrigerate for 4 hours before serving.
Nutrition (per serving):
Ingredient Notes & Substitutions
Arborio Rice
This starchy, short-grain rice releases starches that create the pudding’s signature creaminess. Substitute with jasmine or sushi rice for texture differences.
Pantry Tip: Store in airtight containers for 6 months. Test a small batch before using for the first time.
Coconut Milk
The high-fat canned version (not light) yields richness. Canned coconut milk can be substituted with evaporated milk for dairy flavor.
Storage Hack: Freeze remaining coconut milk in ice cube trays for future desserts.
Spices
Cinnamon, nutmeg, and allspice create that iconic pumpkin pie flavor. Use store-bought pumpkin spice blend to simplify.
Pro Tip: Toast whole spices in oil before grinding for deeper flavor.
Pro Tips for Perfect Instant Pot Rice Pudding
🍂 Spiced Up Texture
Toast ¼ cup raw pecans or walnuts in the sauté function before adding other ingredients. Add them back in after cooking for crunchy contrast.
✨ Caramel Perfection
Make vegan caramel by heating ½ cup coconut cream, ¼ cup sugar, and ½ tsp vanilla in a saucepan until smooth. Drizzle at the end for restaurant-quality finish.
❄️ Chilled Dessert Hack
Refrigerate 3 hours before serving. The pudding firms up for serving in bowls, perfect for fall potlucks. Reheat individual portions in the microwave.
🔥 Instant Pot Mastery
Use the “Sous Vide” function (if available) at 180°F for 30 minutes instead of pressure cooking. This creates a silkier texture ideal for pureed desserts.
Variations & Customizations
Make it Gluten-Free
Use certified gluten-free coconut milk and sugar. Most arborio rice is naturally gluten-free, but verify packaging for cross-contamination warnings.
Add Crunch
Mix in ½ cup roasted apple slices and ¼ cup slivered almonds with the rice. These add texture and prevent the pudding from becoming too dense.
Nut-Free Version
Substitute pumpkin seeds with crushed cereal bits or toasted sunflower seeds. These provide the same crunch without nut allergens.
Breakfast Twist
Add 1½ cups milk instead of pumpkin puree and use cinnamon-spiced pecans. The dish transforms into a warm rice porridge served with maple syrup.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Spiced apple cider or hot cinnamon wine
- Mini pumpkin pies for a festive dessert spread
- Sour cream-swirled buttermilk pancakes for breakfast
- Maple-glazed donuts for holiday brunch platters
☕️ Drink Pairings:
Pair with a spiced chai tea or a dessert wine like Riesling to enhance the cinnamon and nutmeg flavors. For non-alcoholic options, serve with a caramel macchiato or pumpkin spice latte.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Assemble the pudding 24 hours ahead in a 3-quart container. Refrigerate until ready to pressure cook. The rice will absorb more moisture during storage, reducing cooking time by 2 minutes.
Refrigerator Storage
Store in glass containers for up to 3 days. Reheat in a microwave-safe bowl: stir in 2-3 tbsp milk per serving and heat on high for 90 seconds.
Freezer Storage
Portion into airtight containers and freeze for up to 90 days. Thaw overnight in the fridge. Reheating will require 2-3 minutes on high power with additional liquid.
Reheating Instructions
For best results, reheat 1 cup portions in the microwave. Add 1 tbsp additional milk per portion to restore silkiness lost during storage.
Troubleshooting & Common Questions
Q: How to fix watery rice pudding?
A: Thoroughly stir the rice pudding in the Instant Pot immediately after releasing pressure. The rice will continue cooking, absorbing excess liquid. If still too loose, place the pot back on sauté function for 2-3 minutes.
Q: My rice is gummy, not creamy?
A: Undercooked rice causes gummy texture. Use the "Quick Recovery" function after natural release: 5 minutes sauté at 350°F to firm up the rice.
Q: Can I double the recipe?
A: Yes, but cook in batches unless using an 8-quart Instant Pot. Increase pressure cook time to 12 minutes for doubled quantities in 6-quart pots to prevent undercooking.
Q: Why is there curdling between layers?
A: This is a fat separation issue. After cooking, stir thoroughly. For future batches, add fats (coconut milk, cream) gradually while mixing constantly in the pot.
Final Thoughts
This pumpkin spice rice pudding bridges the gap between traditional holiday desserts and modern kitchen gadgets. The Instant Pot transforms what would normally take hours into a 15-minute marvel of comfort food. It’s a versatile recipe that works for Thanksgiving, breakfast, or even winter breakfast casseroles.
When I first tested this recipe, I was skeptical it could rival store-bought pumpkin pies. But after the first spoonful—creamy texture, balanced fall spices, and the perfect touch of sweetness—I knew we had a winner. The key is allowing the natural pressure cooking to do the work, not adding extra water. Trust the process, and you’ll be rewarded with pudding that rivals restaurant quality.
