Pumpkin Rice Pudding with Miso Caramel Sauce
This recipe combines the warmth of traditional rice pudding recipes with creamy pumpkin purée, autumn spices, and a rich, salty-sweet miso caramel drizzle. If you love pumpkin desserts and cozy fall comfort food, this Pumpkin Rice Pudding with Miso Caramel Glaze is about to become your new seasonal favorite.
A Cozy Fall Dessert with a Savory-Sweet Asian Flavor
Every fall, when pumpkins fill the market stands and the weather cools, I start craving everything pumpkin flavor — like my Pumpkin Gochujang Risotto and Pumpkin Double Chocolate Chip Cookies. This pumpkin rice pudding is the perfect pumpkin recipe for fall gatherings, holiday dinners, or quiet nights in — a dessert that feels nostalgic yet completely new. Each bite is silky, spiced, and delicately balanced with that touch of umami from the miso caramel glaze.
Inspired by my love for Asian flavors, I made a quick miso caramel glaze to drizzle over the top. It sounded unusual, but the moment I tasted it, I knew it worked — the saltiness of the miso paired perfectly with the sweet caramel and creamy pumpkin base. My husband couldn’t stop eating it, and now it’s our new go-to autumn dessert!
What You’ll Need to Make the Best Pumpkin Rice Pudding with Miso Caramel Sauce:
- Arborio Rice – I used Rice Select Arborio Rice for this recipe. Arborio rice is great for this recipe because it absorbs liquid gradually and stays slightly firm in the center. It’s recommended to use rice that has a creamy texture without getting becoming too mushy.
- Pumpkin Puree – make sure to get pure pumpkin puree, not pumpkin pie filling.
- Milk – I used whole milk for this recipe. Dairy-free milk like almond milk or coconut milk also works.
- Miso Paste – I’d recommend using white miso paste. White miso is more mild and it goes well with the buttery sweetness of caramel without overpowering it.
See recipe card below for a full list of ingredients and measurements.
Let’s Make Pumpkin Rice Pudding!
- Cook the Rice: In a large saucepan, combine rice, water, cinnamon sticks, and a pinch of salt. Bring it to a boil then reduce to a simmer over medium heat, stirring occasionally for about 5 minutes until the water is absorbed.
- Add Pumpkin & Spices: Add milk, pumpkin puree, brown sugar, maple syrup and pumpkin pie spice.
- Mix Together: Stir until everything is well combined.
- Cook & Stir : Continue cooking until the rice is smooth and creamy, about 20-25 minutes.
Let’s Make Miso Caramel Sauce!
- Melt Butter: In a small saucepan, melt butter over medium heat.
- Add Sugar: Add brown sugar, whisk until the sugar dissolves. Once the mixture starts bubbling, slowly pour in the heavy cream, whisking the whole time.
- Add Miso: Remove the pan from the heat. Immediately whisk in the white miso paste
- Final Step: Keep whisking until the miso fully dissolves and the sauce looks thick and glossy.
GLAZE & SERVE: Spoon the warm pumpkin rice pudding into bowls. Top with a scoop of vanilla ice cream and drizzle generously with miso caramel sauce.
Substitutions
- Arborio Rice – you can also use basmati rice or jasmine rice.
- Whole Milk – use coconut milk or almond milk for dairy-free option.
- Brown Sugar – for the rice pudding, you can substitute brown sugar for white sugar, maple syrup, or honey.
- Canned Pumpkin Puree – you can also use your own fresh pumpkin puree.
How to Storage and Reheat
To Store: Leftover pumpkin rice pudding can be stored in an airtight container for up to 4 days.
To Reheat: It can be warmed up in the microwave or on the stove. Add a splash of milk before reheating to restore its creamy texture.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Pumpkin Rice Pudding with Miso Caramel Sauce
Ingredients
Pumpkin Rice Pudding
- 1 cup Arborio Rice
- 2 cups water
- 2 cinnamon sticks
- a pinch of salt
- 3 cups whole milk
- 1 cup canned pumpkin puree
- 2 tsp pumpkin pie spice
- ⅓ cup brown sugar
- 2 tbsp maple syrup
Miso Caramel Sauce
- 6 tbsp unsalted butter
- ¾ cup brown sugar
- ½ cup heavy cream
- 2 tbsp white miso paste
Topping (optional)
- vanilla ice cream
Instructions
Pumpkin Rice Pudding
- In a large saucepan, combine rice, water, cinnamon sticks, and a pinch of salt. Bring it to a boil then reduce to a simmer over medium heat, stirring occasionally for about 5 minutes until the water is absorbed.
- Add milk, pumpkin puree, brown sugar, maple syrup and pumpkin pie spice. Continue cooking until the rice is smooth and creamy, about 20-25 minutes.
Miso Caramel Sauce
- In a small saucepan, melt butter over medium heat.
- Add brown sugar, whisk until the sugar dissolves. Once the mixture starts bubbling, slowly pour in the heavy cream, whisking the whole time. (*be careful the hot caramel may splatter)
- Remove the pan from the heat. Immediately whisk in the white miso paste — it will sizzle a little at first. Keep whisking until the miso fully dissolves and the sauce looks thick and glossy.
Assembly
- Spoon the warm pumpkin rice pudding into serving bowls. Top with a scoop of vanilla ice cream and drizzle generously with miso caramel sauce. Serve immediately and enjoy!
