Prep time: 5 minutes / Cook dinner time: 25 minutes

In case you ask me, rice pudding is significantly underrated. It’s scrumptious even in its easiest varieties, however this pumpkin pie model is way improved. Pumpkin pie spice, a mix

of cinnamon, ginger, nutmeg, and cloves, provides it a comfortable, heat vacation really feel, and pumpkin purée makes it thick and hearty. Serve it plain, or high it with a dollop of whipped cream and a dusting of cinnamon for an actual deal with. Serves 6


½ cup long-grain white rice

2 cups water

1 cup fat-free evaporated milk

½ cup pumpkin purée

¼ cup sugar

¼ cup maple syrup

1 teaspoon pumpkin pie spice

½ teaspoon Celtic sea salt or kosher salt

1.In a Dutch oven over excessive warmth, mix the rice and water. Cook dinner for about 15 minutes till the rice is sort of cooked and the water is evaporated.

2.Stir within the milk, pumpkin purée, sugar, maple syrup, pumpkin pie spice, and salt. Cook dinner for 7 to 10 minutes, stirring continuously, till thickened.

3.Serve chilled.

Ingredient tip: Stir leftover pumpkin purée into your oatmeal or use it in a smoothie.

Per Serving: Energy: 186; Whole Fats: 3g; Saturated Fats: 2g; Protein: 4g; Whole Carbs: 36g; Fiber: 1g; Internet Carbs: 35g; Ldl cholesterol: 12g