Pumpkin Spice Milchreis

Pumpkin Milchreis with Spiced, roasted pumpkin

5 from 1 vote

Pumpkin Spice is everywhere! Try this Fall-appropriate, gluten free German Milchreis recipe with roasted, spiced pumpkin and enjoy it as a meal, snack or even dessert.

Prep Time15

Cook Time1

Total Time1

Course: Dessert, Main Course, Snack

Cuisine: German

Keyword: pumpkin spice milchreis, pumpkin spice rice dessert, pumpkin spice rice pudding, pumpkin spice snack recipe

Servings: servings

Calories: 241kcal

Ingredients

Milchreis

3 cups milk whole, 2%, or substitute plant-based milk for a dairy free alternative
8 oz round-grain rice for example Arborio rice used for making risotto
4 tablespoon pure maple syrup
1 Tbsp butter
1 vanilla bean halve and scrape out the seeds, use both pod and seedshalf and scrape out the seeds, use both pod and seeds

Roasted Spiced Pumpkin

1 small pie pumpkin
1.5 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
2 tablespoon brown sugar
1 pinch sea salt
1 tablespoon oil I used olive oil, but feel free to use whatever oil you would like

Garnish

1 tablespoon pumpkin seeds optional

Instructions

Preheat oven to 400 degrees Fahrenheit/ 205 degrees Celsius. Cut the pumpkin in half, remove the inside and seeds using a spoon, cut into chunks and rub with oil. Combine all spices and sugar and sprinkle or rub over pumpkin pieces. Spread them out on a baking sheet and bake for about 25 to 30 minutes or until tender when pierced with a fork. Remove from oven and allow to cool.
When the pumpkin has cooled enough to handle with your hands, peel off the skin with your fingers, and mash up or puree about one cup of the pumpkin chunks.
For the Milchreis, on medium high heat, melt butter in a large pot, then add the rice and stir for 1 to 2 minutes. Add the room temperature (!) milk, maple syrup, and vanilla seeds and pods, combine with a wooden spoon and while stirring, bring to a boil. Pay extra attention to not letting anything burn.
Set to low and cover with a lid. Let steep for 15 minutes, stir and add in the pumpkin puree, cover with the lid and continue steeping for an additional 15 minutes. Serve topped with peeled pumpkin, cut into bite sized pieces and garnish with pumpkin seeds. Milchreis can be eaten warm or cold (I prefer to eat mine warm!).

Nutrition