Ingredients
Scale
- 2 cups cooked brown rice
- 1 cup pumpkin puree
- 2 cups unsweetened almond milk
- ½ cup plain Greek yogurt
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of sea salt
- 2 tbsp chopped pecans (optional)
Instructions
- In a medium saucepan, combine the cooked brown rice, pumpkin puree, almond milk, maple syrup, pumpkin pie spice, cinnamon, nutmeg, and salt.
- Cook over medium-low heat for 12–15 minutes, stirring frequently, until thick and creamy.
- Remove the saucepan from the heat and stir in the vanilla extract and Greek yogurt until smooth.
- Spoon the pudding into serving bowls.
- Sprinkle with chopped pecans if desired.
- Serve warm or chill for 1–2 hours for a cold dessert.
PREP TIME & NUTRITION :
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6
- Calories: 185
- Net Carbs: 28g
- Fats: 4g
- Protein: 6g