Pumpkin Pie Rice Pudding Recipe with Silk Almondmilk #mybloom

This pumpkin pie rice pudding recipe has been sponsored by Silk and TapInfluence but all opinions expressed here are my own.

When I was growing up, one of my favorite desserts was a rice pudding recipe that I am pretty sure my mom inherited from my grandmother. It was loaded with plenty of whole milk, eggs and sugar and it tasted divine! Well, now that winter and the holidays have passed, I am trying to lighten up my recipes a bit to help get me in shape for spring and summer outfits. I tried going gluten free for a month, then Paleo for another month but neither of these diet changes really helped me feel better because there were just too many NO foods on it. No you can’t have cheese, no you can’t have bread, and (my least favorite!) NO you can’t have dessert. Instead of saying NO to some of my favorite foods, I am trying to modify them to be a little bit lighter. Silk Almondmilk lets me lighten up my mom’s rice pudding recipe without saying NO to it completely (want more pudding recipes?  Check out my post about how to make lemon pudding from scratch!) (want more pudding recipes?  Check out my post about how to make lemon pudding from scratch!).

Silk Almondmilk has been a staple in our house for a while. My husband really enjoys a glass with dinner and it is a great addition to the kid’s smoothies. This is the first time I have tried a rice pudding recipe with it but replacing the whole milk and eggs with Silk Almondmilk was a great way to make a classic dessert just a tad bit healthier.

Switching to Silk is an easy, delicious way to start adding more plants to your diet. One of the things I really disliked about the Paleo diet I was on was how meat intensive it is. I feel healthier, lighter and ‘greener’ when my diet contains less meat. Silk wants to help you “Bloom” this spring by encouraging you to ditch the eggs, butter and milk and replace animal based products with plant based ones like almondmilk. Silk helps me bloom by helping me lighten up some of my favorite recipes so I don’t have to say NO quite as often to the treats that I enjoy. I get to enjoy my rice pudding recipe with a little less guilt and a smaller carbon footprint.

Silk products are all made without the use of GMOs, which I absolutely love. They are also a leading supporter of the Non-GMO Project and are committed to ensuring all of their products receive their verification. They are also dairy free and gluten free, which makes this rice pudding recipe a good choice for people on restricted diets. Want to try out Silk products in your own recipes? Sign up for a coupon to save a few pennies!

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Pumpkin Pie Rice Pudding Recipe

 

Yield: 12

Pumpkin Pie Rice Pudding Recipe

Print

Creamy texture with a nice pumpkin pie flavor!

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 1 1/2 cups jasmine rice
• 3 cups water
• 3 cups Silk Almondmilk
• 1 cup canned pumpkin
• 3/4 cups maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• non dairy whipped topping (optional for topping)
• chopped walnuts (optional for topping)

Instructions

2. In a medium sauce pan combine rice and water. Bring to a boil, turn down the heat and simmer until rice is almost tender (7 to 10 minutes)
3. Remove from heat and drain excess water.
4. Combine rice, almond milk, maple syrup, cinnamon, nutmeg and ginger in a large baking dish. Stir until completely combined.
5. Bake at 375 dregrees for 1 hour or until most of the liquid is absorbed.
6. Let cool slightly and serve with whipped topping and chopped nuts

 

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.