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Breakfast that tastes like Pumpkin Pie meets Rice Pudding and is secretly healthy! Flavored with real pumpkin and pumpkin pie spice.


4 servings

Total time

15 minutes


  • ¼ cup coconut sugar
  • ½ cup canned pumpkin puree
  • ½ cup coconut cream
  • 2½ cups almond OR coconut milk
  • ¼ cup maple syrup
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 5 cups cooked quinoa and brown rice
  • 1 teaspoon pumpkin pie spice


  1. Add the pumpkin puree, coconut sugar, coconut cream, almond milk, salt, and maple syrup to a large saucepan and bring to a simmer.

    Add in the cooked rice and quinoa. Continue to simmer, stirring frequently until the rice pudding has thickened and become very creamy, about 10-12 minutes.
  2. Remove from the heat and add in the pumpkin spice, and vanilla extract. Spoon into bowls and serve with desired toppings.
  3. View the recipe instructions at Catching Seeds

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