Slow-Cooker Pumpkin Rice Pudding

Throw this in the slow cooker Wednesday night, and you'll wake up on Thanksgiving morning with breakfast ready and waiting. Top with some Greek yogurt and nuts to keep those bellies full until dinnertime.

Slow-Cooker Pumpkin Rice Pudding
Servings: 10 to 12 Prep 10 mins Cook 5 hrs to 5 hrs 30 mins


  • 2 quarts whole milk (8 cups)
  • 2 1/2 cups uncooked arborio rice
  • 1/2 cup maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 can (15 oz.) pumpkin
  • 2 tablespoons butter
  • Greek yogurt, pecans, and toasted coconut, optional

Make It

1. In a 4 1/2- to 5-quart slow cooker, stir together milk, rice, maple syrup, salt, cinnamon, and vanilla. Cover and cook on low for 5 to 5 1/2 hours. (Let sit on warm if you're still asleep!) Before serving, stir in the pumpkin, butter, and a little additional milk as needed to make it creamy. Serve with optional toppings.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 377, Fat, total (g): 10, sat. fat (g): 5, carb. (g): 63, fiber (g): 2, sugar (g): 20, pro. (g): 12, sodium (mg): 223, Percent Daily Values are based on a 2,000 calorie diet.