Warm, creamy rice pudding is not only comforting, but it’s also easy to make. This vegan pumpkin pecan rice pudding — courtesy of recipe developer Julie Kinnaird — showcases the best flavors of fall and is completely plant-based. The pudding is made using short-grain arborio rice to achieve the ultimate rich and al dente texture, along with canned pumpkin and a mix of classic pumpkin pie seasonings. The crowning glory of this dish is a sprinkle of shiny maple-glazed pecans, which add both a bit of crunch and a toasty flavor.
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
In a large heavy pot, bring the almond milk, rice, ½ cup maple syrup, vanilla bean, and 1 teaspoon sea salt to a boil.
Reduce heat to low, cover, and simmer for 20 minutes.
Add the pumpkin and spices to the pot, stirring gently to combine.
Bring the pudding back to a gentle simmer, uncovered, and cook over low heat for 5 minutes.
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.
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.
Remove pecans from heat and transfer to a parchment-lined surface in a single layer to cool.
Remove the vanilla bean from the rice pudding, scraping out any remaining seeds back into the pot and giving it a final stir.
Serve the rice pudding warm and topped with glazed pecans.