Warm rice pudding hits the spot on a cool fall night. When cooked in little pie pumpkins they not only look good they taste amazing when you get a spoonful of the rice pudding and the baked pumpkin. They are a great dessert for entertaining or shh don’t tell anyone this but they are also good for breakfast!
Rice Pudding filled Pumpkins
Makes 4 servings
4 small pie pumpkins, 4-6 inches in diameter
1 tsp cinnamon
1 c basmati rice (you can also make these with arborio rice)
1/2 tsp sea salt
1/3-1/2 c coconut palm sugar (used 1/3 of a cup, if you like your rice pudding really sweet you may want to add a little more)
3 1/2 c non dairy milk (used unsweetened vanilla coconut milk)
1 tsp pumpkin pie spice, chai spice, or cinnamon (used cinnamon)
1 tsp vanilla
1/2 c dried cranberries or raisins , optional
1/2 c nuts or seeds for topping, optional (used Karmalized Savi Seeds)
Preheat oven to 350. Wash each pumpkin, cut a hole in the top and clean out insides. Save the seeds to be roasted later, I roasted mine up with some coconut palm and cinnamon. Sprinkle the insides of the pumpkins with cinnamon (if you like things really sweet you can also sprinkle with some coconut palm) and place in a shallow pan, pictured below. Add 1 inch of water to the pan, cover with foil, and bake pumpkins for 45 minutes. Combined rice, milk, and sea salt in a sauce pan. Bring just to a boil, reduce heat and simmer 20 minutes. Remove from heat and add vanilla, coconut palm, and spices. You can also add dried cranberries or raisins at this time or you can sprinkle them on top when they are done. Spoon mixture into pumpkins and continue to cook for 15 minutes or until the pumpkins are tender. Sprinkle with additional nuts or toppings of choice if you wish or some roasted pumpkin seeds. Enjoy!