Slow Cooker Pumpkin Pie Rice Pudding
Print Recipe
0 from 0 votes

Slow Cooker Pumpkin Pie Rice Pudding

This lovely treat makes a wonderful comforting warm autumn dessert or breakfast treat.
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Dessert and Breakfast
Cuisine: British
Author: Emma

Ingredients

  • 1 teaspoon butter - vegetable fat if making vegan
  • 235 grams rice - I used Gluten Free pudding rice (1 cup)
  • 250 grams pumpkin puree (1 cup)
  • 2 teaspoons pumpkin pie spice
  • 100 grams brown sugar (1/2 cup)>
  • 480 millilitres milk - almond milk will make this vegan (2 cups)
  • Dried cranberries to taste

Instructions

  • Lightly grease your slow cooker with either the butter or vegetable fat.
  • Weigh and measure out all your ingredients except the milk and cranberries and place them in your slow cooker and give them a good stir.
  • Pour in 120 millilitres (1/2 cup) of your milk into your slow cooker and stir everything together.
  • Put your slow cooker on low and cook.
  • After 4 hours add inn the remaining milk and stir well. Test your rice at this point to gage how long you need to leave it. If you like your rice with a bite then it should be ready now if you like your rice a little softer then continue to cook for a little longer.
  • Once its ready add in your dried cranberries stir them through and serve.
  • This rice pudding is best eaten on the day of making but kept in the fridge it will keep up to 3 days. Reheat before serving again.