1 cup White Jasmine Rice
6 cups Whole Milk
4 tsp Pumpkin Pie Spice
2 tsp Salt
1 cup Pureed Pumpkin
3⁄4 cup Packed Brown Sugar
(plus more to taste)
1 cup Heavy Whipping Cream
Whipped Cream (optional)
Cinnamon Sticks (optional)
Place rice, milk, pumpkin pie spice, and salt in a large pot over medium heat. Let it simmer until rice is tender, about 40 minutes. Stir occasionally to avoid sticking.
Add pumpkin, brown sugar, and heavy whipping cream and stir to combine.
Let simmer until pudding-like consistency, about 12 minutes.
Cover and remove from heat to cool for serving.
Top with whipped cream and cinnamon sticks.
**If halving the recipe, initial simmer time will take closer to 20 minutes**