Vegan Pumpkin Pecan Rice Pudding Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
8 servings
Ingredients
  • 4 cups unsweetened almond milk
  • 1 cup short-grain Arborio rice
  • ¾ cup pure maple syrup, divided
  • 1 vanilla bean, split lengthwise
  • 1 ¼ teaspoons sea salt, divided
  • ¾ cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup raw pecans
Directions
  1. In a large heavy pot, bring the almond milk, rice, ½ cup maple syrup, vanilla bean, and 1 teaspoon sea salt to a boil.
  2. Reduce heat to low, cover, and simmer for 20 minutes.
  3. Add the pumpkin and spices to the pot, stirring gently to combine.
  4. Bring the pudding back to a gentle simmer, uncovered, and cook over low heat for 5 minutes.
  5. While the pudding finishes cooking, combine the pecans, remaining ¼ cup maple syrup, and remaining ¼ teaspoon sea salt in a small nonstick skillet over medium heat.
  6. When the maple syrup starts to bubble, reduce the heat to low and simmer for about 5 minutes, stirring occasionally, until thickened but still glossy.
  7. Remove pecans from heat and transfer to a parchment-lined surface in a single layer to cool.
  8. Remove the vanilla bean from the rice pudding, scraping out any remaining seeds back into the pot and giving it a final stir.
  9. Serve the rice pudding warm and topped with glazed pecans.