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Pumpkin Spice Arroz Con Leche
Cozy up with a fall-inspired twist on a classic Latin dessert—Pumpkin Spice Arroz Con Leche. This creamy rice pudding combines the comforting warmth of cinnamon and cloves with the rich, velvety texture of pumpkin purée and a blend of three milks: evaporated, sweetened condensed, and your milk of choice. Infused with pumpkin pie spice and finished with a touch of vanilla, this dish brings together the nostalgic flavors of arroz con leche with the seasonal magic of pumpkin spice.
Simmered low and slow, the rice absorbs all the spiced, sweet creaminess until perfectly tender. Whether enjoyed warm on a chilly evening or served chilled for a refreshing dessert, it’s a festive, comforting treat that feels like a hug in a bowl.
Equipment
Ingredients
- 1 cup long grain rice, rinsed
- A pinch of salt
- 2 small cinnamon sticks
- 2-3 whole cloves
- 3 cup water
- 2 1/2 – 3 cup milk of choice
- 1 12 oz can of evaporated milk
- 1 12 oz can of sweetened condensed milk
- 1/2 tsp of vanilla extract
- 1 15 oz can pumpkin puree
- 2 tsp pumpkin pie spice
Instructions
- To a small to medium-sized pot over medium heat, add the rice, salt, cinnamon sticks, whole cloves and water.
- Bring this to a boil, then lower to a simmer and allow to cook covered for 10-12 minutes.
- Add the milks, pumpkin puree, pumpkin spice and vanilla extract, and stir to combine.
- Allow to simmer for 25-30 more minutes uncovered.
- Remove the pot from the stove and set aside to allow the arroz con leche to come to room temperature.
- Serve hot or cold and top with more pumpkin pie spice. Enjoy!
Notes
- Milk Matters: Use whole milk or oat milk for extra creaminess, but any milk of choice will work.
- Make Ahead: This gets even better after a day in the fridge—great for prepping ahead for fall gatherings.
- Customize Texture: Like it thicker? Let it simmer longer uncovered; for a looser pudding, add a splash more milk before serving.
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