Admittedly, this is one of my favorite holidays of all, second only to Thanksgiving, of course. It’s a great excuse to make up a bunch of sweets (a batch of orange and black cupcakes have already happily been devoured), play with food (carving pumpkins!) and then take the kids around to beg for treats–only to come home, eat a bunch of take-out, and stay up super late watching movies that will surely give me nightmares for decades. Seriously, what’s not to love?
Our Halloween tradition is to have at least one dish in the house made with pumpkin–a perfect way to say farewell to October and welcome in November. This recipe is easy as [pumpkin] pie to whip up, and even easier to polish off a whole batch in one sitting; so be sure to share.
Pumpkin Spice Rice Pudding
- 1 cup arborio rice, rinsed
- 1 1/2 cups almond milk
- 1 cinnamon stick
- 1/2 teaspoon salt
- 1 teaspoon orange (or clementine) zest
- 1/2 cup coconut sugar (regular granulated works fine too)
- 2 tablespoons coconut milk or almond milk
- 1 cup pumpkin puree
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1/4 teaspoon allspice
- Dash ground cinnamon
- 1/2 teaspoon fresh grated ginger
- 1/3 cup golden raisins (optional)
In a 2 quart saucepan, combine the rice, 1 1/2 cups almond milk, cinnamon stick, orange zest and sea salt. Over high heat, bring rice to a boil and then immediately rduce heat to low and cover. Cook 20 minutes, or until liquid has been absorbed. Keeping at low heat, stir in the rest of the ingredients and cook about 5 to 7 more minutes. Refrigerate until cold.
Serve with cashew cream or vegan whipped topping and a sprinkle of cinnamon. Makes 4 servings.