Pumpkin Arroz Con Leche (Dairy-Free Recipe)
If you’re a fan of the classic Mexican rice pudding dessert, then you’re going to love this rich and creamy pumpkin arroz con leche recipe. It’s completely dairy-free, sweetened with piloncillo, and tastes like pure autumn comfort!
What is Arroz con Leche?
Arroz is the Spanish word for rice, and con leche means with milk. Together, arroz con leche translates to rice pudding.
This inexpensive, quick, and easy dessert is popular throughout Latin America and each country has its unique spin.
In Mexico, traditional arroz con leche is made with long grain rice, sugar, cinnamon, raisins, and either regular milk or a mix of evaporated and condensed milk. Of course, there can be regional or family variations.
I have already shared my recipe for both classic vegan arroz con leche and the traditional version made with regular milk.
Pumpkin Arroz con Leche
As you may have guessed, pumpkin arroz con leche isn’t a traditional dessert whose recipe has been handed down from our abuelas. It’s a fun fusion twist that’s a perfect vegan fall dessert.
There are only a few true Mexican pumpkin desserts, or postres de calabaza. There’s calabaza en tacha (candied pumpkin) and empanadas de calabaza (pumpkin hand pies).
This rice pudding is a fun twist combining the traditional Mexican dessert with a favorite American fall ingredient, pumpkin. The result is a creamy, silky Mexican pumpkin rice pudding that tastes like pumpkin spice heaven, with rich, caramel-like sweetness from the piloncillo.
It’s such a treat that you must try!
Why You’ll Love This Pumpkin Arroz con Leche
• It’s dairy-free and vegan, so a perfect dessert for those on a plant-based diet.
• This Mexican dessert uses pantry staples, making it a budget-friendly sweet treat.
• If you love cozy fall flavors, you’ll adore the flavors of velvety pumpkin puree and aromatic pumpkin spice.
• It’s a quick dessert, perfect for busy days.
• Vegan pumpkin arroz con leche is a versatile dessert that can be served warm or chilled.
Pumpkin Spice Arroz con Leche Ingredients
Rice: I use long grain rice, but in a pinch you could use short grain. Just use about a half cup less of water and adjust the milk to taste.
Milk: My recipe is dairy-free and I used NotCo Milk, but you can use almond, oat, soy, or your favorite plant milk.
Pumpkin Puree: I used Libby’s, but just make sure it’s the puree and not the pumpkin pie filling.
Piloncillo: It’s Mexican pure cane sugar shaped into cones. You can find it inexpensively at Hispanic grocery stores or a little pricier on Amazon. If you can’t find it, substitute with cane sugar, light brown sugar or turbinado sugar.
Canela: If you can try to use Mexican canela (Ceylon cinnamon sticks) for the best flavor. Otherwise, regular cinnamon sticks are fine.
Pumpkin Pie Spice: I use McCormick brand, but you can use any that contains cinnamon, ginger, nutmeg, and allspice will work.
Vanilla Extract: Use the best one you have be it store-bought or homemade.
Salt: I always add a pinch to desserts to help enhance the flavors.
Water: This is to cook the rice.
How to Serve Pumpkin Spice Arroz con Leche
You can serve it warm, straight from the pot, or allow it to cool at room temperature. If you like it cold, allow to cool completely, then refrigerate for a few hours to chill.
Serve topped with a sprinkle of extra cinnamon. You can also add crushed toasted pecans, coconut whipped cream, almond whipped cream, or your favorite non-dairy topping.
It makes a great autumn dairy-free pumpkin spice dessert or cozy afternoon snack. It would also be a perfect, budget-friendly Mexican dessert for Thanksgiving.
How to Store
Allow to come to room temperature before storing in an airtight container. Refrigerate up to 4 days. I do not recommend freezing rice pudding because the texture will change.
Note: This piloncillo arroz con leche will thicken after refrigerating. You can add a splash of warm plant milk and stir to make it creamy again, if you’d like.
How This Pumpkin Rice Pudding Differs from Traditional Arroz con Leche
Classic arroz con leche relies on whole milk, evaporated milk, or sweetened condensed milk, and sometimes all three!
My vegan pumpkin arroz con leche skips the dairy entirely but stays thick and creamy thanks to the starch from the rice and the pumpkin puree.
The piloncillo adds a deep caramel sweetness, and the pumpkin spice adds that extra cozy factor that makes it perfect for autumn gatherings, Thanksgiving dessert tables, or when you just need a sweet treat that feels like a hug.
More Plant-Based Mexican Desserts to Try
- Plant-Based Conchas Recipe
- Mexican Fruit Bowls with Homemade Granola and Plant-Based Yogurt
- Dairy-Free Fresas con Crema
- Little Piggy Cookies Spiced with Piloncillo
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Pumpkin Arroz Con Leche (Creamy, Dairy-Free Recipe)
Video
Ingredients
- 3 cups water
- 2 sticks Ceylon cinnamon
- 1 cup long grain rice rinsed
- ¾ to 1 teaspoon pumpkin spice
- pinch salt
- 1 cup pumpkin puree I used the Libby’s brand
- 1 teaspoon vanilla extract
- 4 oz piloncillo it's 4 small cone and total weight is 116g**
- 1½ to 2 cups unsweetened plant milk I used NotCo use your favorite brand
Instructions
- Pour the water into a medium-large pot, drop in the cinnamon sticks, cover the pot and bring to a boil.
- Add the rinsed rice and sprinkle in the pumpkin spice and pinch of salt. Mix to well combine, cover and simmer under low heat for 20 minutes or until all of the water has been absorbed by the rice.
- Mix in the pumpkin puree, pour in the vanilla extract, then drop in the piloncillo. Pour in the milk and stir to combine. Allow to simmer, stirring now and then to help dissolve the piloncillo. It should take about 10 minutes.
- Check the texture and if you want it creamier pour in more milk or simmer a little longer to thicken up.
- Serve warm, at room temperature, or cold the next day. Sprinkle with ground cinnamon and enjoy!
Recipe Notes & Pro Tips
Nutrition
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Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
