Crockpot Rice Pudding + Pumpkin Spice

I’m about to share with you one of my all-time FAVORITE recipes to make once the temperatures start to dip! I have shared variations of this recipe on this blog over the years but I am always tweaking and adding new ingredients to make it better, so I thought I would share again since this time of year is rice pudding time! Plus, I’m telling you that this is THE rice pudding recipe. It is warm and creamy and adding a little pumpkin pie spice gives it an extra boost of cozy fall flavor that makes it next-level delicious. Plus, since you make it in the crockpot it is so easy and makes a ton! Here is how you make it:

Crockpot Rice Pudding with Pumpkin Spice

8 cups Milk

1 cup long grain white rice (not instant)

1 cup sugar

Combine ingredients in crockpot, stir well, and cook on low for 6-7 hours, or on high for about 5. The rice will expand to fill the crockpot and will be bite tender when it is ready.

Once it is ready add:

1/4 cup half & half

3 tbsp. cornstarch

9 tbsp. water

2 tsp. vanilla

1 tsp. cinnamon

1 tsp. Pumpkin Pie Spice (or add more to taste)

1/4 tsp. salt

In a small bowl, mix together water and cornstarch until well combined. Pour mixture and all other ingredients in crockpot, stir together, and let cook for another half hour.

Oh, YUM. If a hug were a food it would be this rice pudding! Gets me all warm inside just thinking about it.

You have to make this for your family ASAP, they will go nuts! Happy cooking!

ox. Liz

Show Hide 14 comments

Paige FlammOctober 22, 2015 - 7:13 pm
I've never had rice pudding before but it looks delicious! I'm definitely going to have to give this a try soon!ReplyCancel
BrittaniaOctober 22, 2015 - 11:42 pm
I LOVE rice pudding! Have never had the gumption to try making it, but this seems so easy!! Definitely doing a batch this weekend. Thanks a bunch, Liz!
ReplyCancel
Liz LambertOctober 28, 2015 - 7:07 pm
8 cups milk to 1 cup rice? Is that right?ReplyCancel
The Pretty Life GirlsOctober 28, 2015 - 7:10 pm
It is! I know it seems like a crazy ratio, but with non-instant rice you need a lot of liquid and the rice soaks it all up. You will love it!ReplyCancel
The Pretty Life GirlsOctober 28, 2015 - 7:10 pm
Let us know how you like it! xoReplyCancel
Liz LambertOctober 28, 2015 - 7:19 pm
Alright, I'll give it a try!ReplyCancel
BevOctober 28, 2015 - 10:51 pm
Okay, I'm going to trust you on this one and give it a try. I tried a crockpot rice pudding recipe before (not this one) and it was inedible. This looks like it would be good. Here's hoping for good results!ReplyCancel
BevOctober 28, 2015 - 10:54 pm
By the way…FYI…For a couple of years now I've been using pumpkin pie spice in any recipe that calls for cinnamon. It just seems to bring a bit more flavor than cinnamon to whatever I use it in.ReplyCancel
Carolyn DewranceOctober 29, 2015 - 9:21 am
Please tell me what is 1/4 cup half & half have no idea what this is.ReplyCancel
etrnluvNovember 2, 2015 - 4:26 am
Half & Half is actually half milk/half cream but they sell it in a carton at the store.ReplyCancel
Brett AllenDecember 6, 2015 - 9:18 pm
My Grandma made me rice pudding every Christmas as a kid. I have never made it before this recipe. The taste and smell takes me back to wonderful Holidays with my Grandma. Thank you. Delicious.ReplyCancel
The Pretty Life GirlsDecember 7, 2015 - 12:08 am
That makes us SO happy! How wonderful to bring back those memories!ReplyCancel
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[…] Crock Pot Rice Pudding with Pumpkin Spice | Pretty Life Girls […]ReplyCancel
NicoleAugust 25, 2019 - 6:16 pm
Can I use an almond milk in place of the milk in this recipe?ReplyCancel