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This rich and creamy Pumpkin Pie Rice Pudding trifle is calling your name. Two of my favorite fall desserts in one!!  Layers of creamy cozy Rice Pudding with velvety spiced up Pumpkin Pie Pudding will surely satisfy your comfort cravings. This recipe is packed with fall flavors. It’s also Vegan, Gluten-free, and Nut-free.

Your holiday table deserves a stunner!! Trifles make an impressive and elegant dessert for any occasion. Your guests will love their own mini dessert to dig into!!

This interesting spin on the regular rice pudding is much easier than it looks. These cute Pumpkin trifles are sure to shine on your dinner table. If you are looking for an amazing vegan and gluten-free dessert then my friend you should totally make these!

My readers often ask me, “How do I come up with flavorful recipes each time?”

My answer is “Spice it up!!! Yes, adding flavors to your recipe is so important. I always believe that “Anybody can cook”. You just need the right set of ingredients.

A pinch of simple salt and pepper had never made the cut for me. Never shy from using spices, herbs, or extracts in your recipes. They are magical ingredients behind the success of every dish you create.

Seasoning adds a ton of flavor and aroma to your food without any calories, fat, sugar, or salt.

It is no secret that Spices and Herbs have great health benefits too.

I am born and brought up in India. Indian cuisine is heavy on spices. Everything that my mom made sweet or savory was flavored to the peak. You walk into the house and you know what’s cooking!! Be it her simple Chana Masala or super yummy Pav Bhaji. This is how I like my food and cook it too.

I really cannot imagine cooking without spices!! But sometimes fresh herbs and spices can be expensive and difficult to source too. So, I always keep a stash of dried ones handy to spruce up my food. They have a strong flavor and a little goes a long way.

I like McCormick® brand for all my seasoning needs. It has a wide variety of flavors to offer. McCormick® has an entire Organic line of spices too. You can browse their website for cuisine wise recipe ideas or ways to use a particular spice.I just love Pumpkin Spice and make sure to use it all season long. I ran out of it so replenished my stock of McCormick® Pumpkin Pie Spice, Cinnamon, and Italian Seasoning on my routine grocery shopping at Walmart.

We are deep into the holiday season now. I am so addicted to the smell of all things Pumpkin. Pumpkin Spice and Cinnamon being on the top of my list this season.

Oh! I just can’t get enough of it. Today’s recipe is a fun twist on the Classic Rice Pudding. This Pumpkin Pie Rice Pudding is an explosion of Fall Flavors in your mouth. I recommend to make a big batch as you will definitely go for seconds and thirds.

You do not need to be a pro cook or labor all day long to create this delicious trifle recipe.

I have used my Instant Pot to make the Rice Pudding. While the rice pudding gets cooking with zero-monitoring I make this rich and velvety Pumpkin Pie Spice Pudding.

The flavors of this Pumpkin Pie Rice Pudding will get you ready for every celebration this Fall and Winter.

There are two parts to this recipe –

1. How to prepare Rice Pudding in an Instant Pot?
2. How to make Pumpkin Pie Pudding?

Ingredients to make Rice Pudding –

This Rice pudding is made without eggs and is dairy-free.

I have used Basmati Rice to make this pudding, however any white rice should work.

Coconut milk adds creaminess to the pudding.

Sugar and salt are basic ingredients that go into this pudding.

This rice pudding is not overly sweet. You can increase sugar to your taste preference.

Adding salt balances, the overall sweet flavor of the pudding.

To elevate the flavor profile, I highly recommend using a combination of McCormick® Cinnamon and Pure Vanilla Extract. Please do not use artificial flavor, it just kills the taste.

A dollop of butter towards the end adds richness to the rice pudding.

Ingredients for Pumpkin Pie Pudding

Last week I shared a recipe on how to make Pumpkin Puree in an Instant Pot (insanely easy). Now it wouldn’t be fair to just give you the puree recipe and nothing to do with it.

I have used homemade Pumpkin puree for this recipe.

Coconut milk is the next ingredient used. It makes this vegan pudding creamier without eggs or heavy cream.

Then comes the sugar. I have used a combination of packed light brown sugar and white sugar. The brown sugar adds so much depth to the pudding just like a Pumpkin Pie.

The fourth ingredient is Cornstarch. I have used it to thicken the pudding.

As pumpkin has a delicate flavor, I have used McCormick® Pumpkin Pie Spice blend and Pure Vanilla Extract to take this pudding to the next level.

The pumpkin Spice blend is all about ginger, allspice, and nutmeg. Instead of stocking these spices separately. These are key ingredients to make this pumpkin pudding taste like Pumpkin Pie.

For convenience, I recommend using McCormick® Pumpkin Pie Spice blend instead (one bottle has it all).

Instant Pot Rice Pudding –

• Place the Basmati Rice in a colander and wash it under running tap water until it is clear.
• Switch on the Instant Pot.
• Add 2 cups of water to the inner pot.
• Add the washed and drained rice to the pot.
• Mix well with a spoon.
• Add in the  McCormick® Ground Cinnamon, salt, and stir well.
• Top the rice with 1.5 cans of coconut milk but DO NOT STIR.
• Close the lid with a black knob on the SEALING position.
• Press Porridge mode on the Instant Pot and press “-” come down to 6 minutes to cook the rice.
• Let the pressure release naturally (NPR)
• After the silver pin drops, turn the black knob to venting and slowly open the lid.
• Press Saute mode.
• Stir the rice and add in the remaining half a can of coconut milk, butter, and sugar.
• Stir in the McCormick® Pure Vanilla Extract.
• You may add more milk to get the desired consistency.
• Cook it for a minute and press cancel.
• Take out the inner pot with heat-safe mitts or transfer the pudding to another bowl to cool down.

Steps for making Vegan Pumpkin Pie Pudding-

• In a wide bottom non-stick pan whisk, all ingredients called for the pumpkin pudding except vanilla, cornstarch, and water.
• Heat the pan on medium heat stirring the mixture occasionally until it comes to a simmer.
• In the meantime whisk water and cornstarch in a bowl until lump-free.
• Once the pumpkin coconut milk mixture in the pan comes to a simmer slowly add in the cornstarch mixture and whisk continuously.
• The Pudding will soon start to thicken.
• Let it cook on low heat for 2 minutes.
• Switch off the flame and stir in the McCormick® Pure Vanilla Extract.
• Place the pan on a potholder to cool down the pudding completely.
• The pudding will thicken more once cooled, especially after refrigeration.

How to make Vegan layered Pumpkin dessert?

It is very easy to make this Pumpkin Pie Rice Pudding Trifle –

• Use transparent glasses or cups of your choice. (Ideally ranging from 6-10 oz)
• With a small spoon scoop in rice pudding and top it with the Pumpkin Pudding.
• Use separate spoons for both Puddings.
• Swirl the glass or push the pudding towards the sides.
• Alternate a few times until you see beautiful layers.
• Top it with a non-dairy whip and some more McCormick® Ground Cinnamon.

How does this Pumpkin Rice pudding trifle taste?

I was seriously bowled over by the flavor.

As I mentioned earlier, the spices and Pure Vanilla extract is the key to a delicious tasting Pudding.

Even though this Pumpkin Rice Pudding is Vegan and Gluten-Free, it tasted amazing.

I shared a couple of trifles with my neighbors who do not follow a vegan diet and they loved it.

Pin this recipe for future reference

Recommended Comfort Food recipes for you-

Instant Pot Pumpkin Puree

Instant Pot Apple Rice Pudding

 Kidney bean curry / Rajma Masala

I hope you like both the recipes and give it a try.

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Pumpkin Pie Rice Pudding Trifle Recipe –

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5 from 9 votes

Yummy Pumpkin Pie Rice Pudding Trifle (V+GF)

Pumpkin Rice Pudding Trifle is a delicious spin on the traditional rice pudding that will shine on your holiday table. Your guests will surly love it!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Chilling time to set the trifle 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Adjustable Servings -8

Calories 263kcal

Author Khushboo

Ingredients

For making Rice Pudding in an Instant Pot

• 2 cups water
• ¾ cup Basmati rice see notes for other rice
• 2 tins of unsweetened coconut milk divided 13.5 oz each can, see notes for other options
• ½ teaspoon McCormick® Ground Cinnamon
• ½ cup Organic granulated sugar or of choice
• 2 teaspoons Vegan butter optional
• 1 teaspoon McCormick® Pure Vanilla Extract

For making Pumpkin Pie Pudding

• 15 oz 1 tin Store bought Pumpkin Puree (Not Pumpkin Pie filling), OR 1 ¾ cup homemade Pumpkin puree
• 13.5 oz 1 tin Coconut milk, see notes for substitutes
• ¼ cup packed brown sugar see notes
• ⅓ rd cup Organic granulated white sugar OR of choice
• 1 teaspoon McCormick® Pumpkin Pie Spice
• 1 teaspoon McCormick® Pure Vanilla Extract
• Pinch of salt

To add later -

• 1.5 tablespoon cornstarch
• ½ cup water

Instructions

For making vegan rice pudding –

• Place the Basmati Rice in a colander and wash it under running tap water until it is clear.
• Switch on the Instant Pot.
• Add 2 cups water to the inner pot.
• Add the washed and drained rice to the pot.
• Mix well with a spoon.
• Add in the cinnamon, salt and stir well.
• Top the rice with 1.5 cans of coconut milk but DO NOT STIR.
• Close the lid with black knob on SEALING position.
• Press Porridge mode on the Instant Pot and cook the rice for 6 minutes.
• Let the pressure release naturally (NPR)
• After the silver pin drops, turn the black knob to venting and slowly open the lid.
• Press Sautee mode.
• Stir the rice and add in the remaining half a can of coconut milk, butter and sugar.
• Stir in the McCormick®Pure Vanilla Extract.
• You may add more milk for desired consistency.
• Cook it for a minute and press cancel.
• Take out the inner pot with heat safe mitts or transfer the pudding to another bowl to cool down .

For making Pumpkin Pie Pudding -

• In a wide bottom non stick pan whisk all ingredients called for the pumpkin pudding except vanilla, cornstarch and water.
• Heat the pan on medium heat stirring the mixture occasionally until it comes to a simmer.
• In the mean time whisk water and cornstarch in a bowl until lump-free.
• Once the pumpkin coconut milk mixture in the pan comes to a simmer slowly add in the cornstarch mixture and whisk continuously.
• The Pudding will soon start to thicken.
• Let it cook on low heat for 2 minutes.
• Switch off the flame and stir in the vanilla.
• Place the pan on a pot holder to cool down the pudding completely.
• The pudding will thicken more once cooled, especially after refrigeration.

Notes

How to make vegan layered Pumpkin dessert?

It is very easy to put together, this Pumpkin Pie Rice Pudding Trifle -
• Use transparent glasses or cups of your choice. (Ideally ranging from 6-10 oz)
• With a small spoon scoop in rice pudding and top it with the Pumpkin Pudding.
• Use separate spoons for both Puddings.
• Swirl the glass or push the pudding towards the sides.
• Alternate few times until you see beautiful layers.
• Top it with non-dairy whip and some more McCormick® Ground Cinnamon.

Important tips for making Rice Pudding –

• Arborio or Jasmine Rice works well instead of Basmati rice.
• For creamier texture stick to coconut milk or do a combination of coconut and other non-dairy milk of choice.
• If you consume dairy then substitute 2 tins of coconut milk with 3 ¼ cups of full fat milk.
• Rice pudding thickens considerably after cooling.
• Leftovers if any will have to be re-hydrated by adding more milk to achieve desired consistency.
• This rice pudding will stay well in the fridge for up to 3 days.
• For Pumpkin Pudding -
• I have used homemade Pumpkin Puree.
• You may use store bought Pumpkin Puree (Not Pumpkin Pie Filling)
• This recipe requires to chill (not freeze) the Rice pudding as well as Pumpkin Pudding for at least 2-3 hours or overnight before layering for trifle.
• You may enjoy them warm too.

Expert Notes –

• Please use Pure Vanilla extract, not artificial.
• Pumpkin Spice blend is all about ginger, all spice and nutmeg. Instead of stocking these spices separately I recommend easy to use McCormick®  Pumpkin Pie Spice blend.

Recommended Substitutes -

Substitute brown sugar with Raw Sugar or white sugar.

If you consume dairy then use 1.5 cups milk and ¼ cup heavy cream in place of coconut milk.

Almond milk or any other non-dairy milk won’t make this pudding very creamy. Use it if you prefer that way.

How to directly make Pumpkin Rice Pudding in an Instant Pot?

If you do not want to make this trifle and cook the recipes separately then here is what you will do-
Disregard Pumpkin Pudding recipe
Follow Rice pudding recipe as is but-

• Use ¼ teaspoon McCormick® Ground Cinnamon

• Add 1 teaspoon McCormick® Pumpkin Pie Spice

• Add 1.5 cups Pumpkin Puree on top of the coconut milk when making rice pudding.

• DO NOT STIR

• Cook and proceed with the recipe as directed.

How to store these trifles -

The Pumpkin Pie Pudding will thicken considerably after refrigeration.
Pumpkin Pudding stays well in the fridge for 3-4 days.

Nutrition

Calories: 263kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Sodium: 24mg | Potassium: 244mg | Fiber: 2g | Sugar: 21g | Vitamin A: 8320IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 3mg

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What are your favorite must-have spices? Let me know in the comment section.