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    Home » Recipes » Desserts » Pumpkin Arroz Con Leche + VIDEO

    Pumpkin Arroz Con Leche + VIDEO

    Last Updated August 22, 2019. Originally Posted September 18, 2018 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Pumpkin Arroz con Leche is a twist on a Mexican classic dessert. Easy-to-make and 100% delicious.
    Jump to Recipe Print Recipe
    Pumpkin Arroz con Leche is a creamy and delicious dessert. This is where Mexican desserts meets your favorite fall foods. An easy-to-make sweet treat for the entire family. By Mama Maggie's Kitchen #dessert #food #recipe

    Pumpkin Arroz con Leche is a creamy and delicious dessert. This is where Mexican desserts meets your favorite fall foods. An easy-to-make sweet treat for the entire family. Watch the VIDEO or follow along the step-by-step pictures below.

    Pumpkin Arroz con Leche served in a glass cup topped with raisins and a cinnamon stick to the side.

    My birthday is Oct. 27th. It often gets overshadowed by Halloween and all things pumpkin. Pumpkin Arroz con Leche came out of me wanting to celebrate my birthday and fall. It’s creamy and dreamy deliciousness.

    Ingredients for Pumpkin Arroz con Leche and a measuring spoon on a white surface.

    Truth be told, I don’t have much of a sweet tooth. The Hubs and my kiddo, on the other hand, can eat desserts for breakfast, lunch, and dinner. Pumpkin Arroz con Leche is not overly sweet, but sweet enough. Not only that, but it’s an easy dessert, and who doesn’t love that!

    A measuring cup with white rice inside.

    Start your Pumpkin Arroz con Leche by making the rice. This is just 1 cup of white, long grain rice. Believe it or not, this one cup of rice goes a long way…

    Hand holding two cinnamon sticks.

    2 cinnamon sticks. I totally get the pumpkin obsession during the fall. There’s something about cinnamon and pumpkin that is just perfect. Yum. Yum.

    Whole cloves on a wooden surface.

    These are whole cloves. Do not use the powdered stuff, or it will change the color of your rice. Don’t worry. You’ll fetch them out after you’re done. If you don’t have any cloves, omit completely.

    6 cups of water go into the pot. I know it sounds like a lot of water. Unlike regular rice, we are making a soupy rice. Then draining the liquid.

    Water pouring into a stock pot.

    From here, bring it up to a boil. About 18 minutes, or until the rice is cooked through.

    Cooked rice in murky water with cinnamon sticks floating inside a stock pot.

    The water in the pot will be murky. That’s ok. This is exactly what we’re looking for.

    Draining rice and cloves through a strainer over the sink.

    Drain the rice and remove the cinnamon sticks and cloves. The rice will not be white anymore. It’ll take on a light brown color from the cinnamon and cloves.

    Evaporated milk pouring into the stock pot with cooked rice.

    Return the drained rice to the pot. Add the can of evaporated milk. If you don’t have evaporated milk, you can use regular milk instead.

    Sweetened Condensed Milk pouring into the stock pot with rice and evaporated milk.

    Add the sweetened condensed milk to the pot. They sell the “reduced” sugar version at the grocery store too. Whichever you like to use is fine. I think the “reduced” sugar kind tastes the same, but that’s just my humble opinion.

    Hand holding measuring spoon with vanilla.

    1 tablespoon vanilla. Vanilla is native to Mexico. If you’re ever in Mexico, grab a bottle. You’ll thank me later. Nothing like the real deal.

    Hand holding a measuring cup with raisins inside.

    1 cup of raisins. If you like raisins, you can add more. Raisins plump up when they are heated in liquid. Love how they burst in your mouth. My son was obsessed with raisins as a kid. Now, not so much.

    Pumpkin puree in a measuring cup.

    1 cup of pumpkin puree. If you want more of a pumpkin flavor, you can add 1 ½ cup of pumpkin puree. Do you see how you can make this recipe your own? There’s no wrong way here.

    Measuring cup with milk inside over the stock pot of pumpkin mixture.

    2 cups of milk. To make it creamier, you can make your Pumpkin Arroz con Leche with whole milk or even heavy cream. Creamy is dreamy. Just remember that whole milk and heavy cream come with more calories. Ouch!

    Metal spoon stirring pumpkin mixture inside a stock pot.

    Stir everything to combine. The pumpkin will be slightly lumpy. Work that out with your spoon for a smoother consistency.

    Stock pot on the stove with the lid on.

    Put a lid on the pot and bring to a boil. Turn the heat off. Do not let this go any further than a low simmer or you will burn it. You just want to heat everything through.

    Two cups filled with Pumpkin Arroz con Leche with an orange napkin.

    Make sure to stick in the fridge and get it good and cold. I personally think it tastes better when it’s chilled. Your family is going to love this Pumpkin Arroz con Leche. My husband almost licked the plate clean. LOL. This easy dessert is sure to be your next fall favorite.

    Don’t forget to watch the Pumpkin Arroz con Leche Video

    Pumpkin Arroz con Leche served in a glass cup topped with raisins and a cinnamon stick to the side.

    Pumpkin Arroz Con Leche

    Pumpkin Arroz con Leche is a twist on a Mexican classic dessert. Easy-to-make and 100% delicious.
    5 from 14 votes
    Print Pin Rate
    Course: Desserts
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 22 minutes
    Total Time: 27 minutes
    Servings: 6
    Calories: 553kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 cup white rice
    • 6 cups water
    • 2 cinnamon sticks
    • 3 cloves
    • 1 cup pumpkin puree
    • 1 12- ounce container evaporated milk
    • 1 14- ounce container sweetened condensed milk
    • 1 tablespoon vanilla
    • 1 cup raisin
    • 2 cups milk

    Instructions

    • In a large pot add rice, water, cinnamon sticks, and cloves. 
    • Cover and bring to a boil. 
    • Cook for about 18 minutes, or until rice is fully cooked. 
    • Drain liquid. 
    • Remove cinnamon sticks and cloves. 
    • Return rice to the pot. 
    • Add pumpkin puree, evaporated milk, sweetened condensed milk, vanilla, raisins, and milk. 
    • Stir to combine. 
    • The pumpkin will be slightly lumpy. Break up with spoon for a smoother consistency. 
    • Cover and bring to a simmer. 
    • Turn heat off immediately, or it will burn. 
    • Stir. 
    • Let cool before placing in the fridge. 
    • Serve chilled. 

    Video

    Notes

    No evaporated milk? No problem! Use more milk.

    Nutrition

    Calories: 553kcal | Carbohydrates: 99g | Protein: 15g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 194mg | Potassium: 612mg | Fiber: 4g | Sugar: 53g | Vitamin A: 6811IU | Vitamin C: 4mg | Calcium: 475mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Disclosure: This post contains affiliate links.


    More Mexican Desserts



    20 best Mexican Desserts
    Arroz con Leche
    Pumpkin Empanadas
    Pan de Elote
    Pastel de Tres Leches, or Three Milks Cake
    Flan
    Marshmallow Salad
    Easy Mexican Dessert: Mexican Spiced Chocolate Chip Cookies
    Fresas con Crema
    Pineapple Empanadas
    Capirotada

    Filed Under: Desserts, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Eric

      November 8, 2013 at 4:04 am

      Great pictures. Recipe sounds delicious, not as sweet as I first thought. Will probably try it on my Thai wife. A well made blog anyway.

      Reply
      • Ester

        September 21, 2021 at 2:51 am

        It looks delicious I love arroz con leche in any form! I would love to make it but I live in a country where canned pumpkin isn’t available… any recommendations on how to make it from scratch?

        Reply
        • Maggie Unzueta

          October 11, 2021 at 4:24 pm

          Yes, cut up a pumpkin. Remove the seeds and stings. Then bake in an oven for 1 hour, or until soft. 375 degrees F. Once it’s soft, continue with this recipe.

    2. Alexandra

      August 9, 2020 at 7:31 pm

      5 stars
      Loved the flavours in this – we are huge fans of pumpkin, and this was such a great way to enjoy it!

      Reply
      • Maggie U

        August 10, 2020 at 10:10 am

        So glad you enjoyed this Alexandra!

        Reply
    3. Mee sha

      August 9, 2020 at 8:25 pm

      5 stars
      That looks really good !

      Reply
      • Maggie U

        August 10, 2020 at 10:10 am

        Thank you very much Mee sha! Hope you try it

        Reply
    4. Andréa Janssen

      August 9, 2020 at 11:45 pm

      5 stars
      What a delicious recipe! I love the addition of pumpkin to this great dessert!

      Reply
      • Maggie U

        August 10, 2020 at 10:09 am

        It’s delicious indeed. Hope you try it!

        Reply
    5. Sue

      August 10, 2020 at 4:48 am

      5 stars
      Yay for easy desserts! This one looks great, can’t wait to try it!

      Reply
      • Maggie U

        August 10, 2020 at 10:09 am

        So easy and delicious!

        Reply
    6. Kathryn Donangelo

      August 10, 2020 at 7:42 am

      5 stars
      This pumpkin recipe sounds so cozy and delicious for Fall! Can not wait to try!

      Reply
      • Maggie U

        August 10, 2020 at 10:09 am

        Delicious indeed! Glad you enjoyed it.

        Reply
    7. Estelle Forrest

      August 10, 2020 at 9:56 am

      5 stars
      I love that all the pumpkin recipes are coming out! Addint this one to my list!

      Reply
      • Maggie U

        August 10, 2020 at 10:08 am

        Hope you try it, is amazing!

        Reply
    8. Debra

      August 10, 2020 at 5:33 pm

      5 stars
      Great fall twist with the pumpkin!

      Reply
      • Maggie U

        August 11, 2020 at 8:12 am

        Thanks Debra. Hope you try it!

        Reply
    9. Amy

      August 10, 2020 at 10:59 pm

      5 stars
      Oh I have to try this recipe! I grew up on evaporated and condensed milk so this is right up my alley!

      Reply
      • Maggie U

        August 11, 2020 at 8:12 am

        This recipe is amazing. Hope you try it!

        Reply
    10. Chef Dennis

      August 11, 2020 at 3:10 am

      5 stars
      I think I just heard my tummy growl, Maggie! This Pumpkin Arroz Con Leche looks sooo delicious!

      Reply
      • Maggie U

        August 12, 2020 at 9:53 am

        I think so too delicious glad you liked it

        Reply
    11. Leslie

      August 11, 2020 at 7:33 am

      5 stars
      It doesn’t get better than this! YUM!

      Reply
      • Maggie U

        August 11, 2020 at 8:12 am

        Right? It’s delicious!

        Reply
    12. Michele Peterson

      August 11, 2020 at 12:24 pm

      5 stars
      Loved the fall flavours with this Mexican classic! Delish!

      Reply
      • Maggie U

        August 12, 2020 at 9:15 am

        This recipe is amazing. Hope you try it!

        Reply
    13. Armando Guzman

      July 31, 2021 at 2:51 pm

      5 stars
      i wanna make it now lol i was just going to make regular arroz con leche but now i wanna make and taste pumpkin arroz con leche my family swears i should be a chef if i aint making my own type of food im looking to see what ideas other people have and arroz con leche with a added pumpkin flavor would sound amazing

      Reply
      • Maggie Unzueta

        August 3, 2021 at 1:40 pm

        You’re going to love it. So so yummy!

        Reply

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