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  • Victoria Elliott

Yummy Pumpkin Wild Rice Pudding!

This is one of my favourite fall recipes, for two reasons: it's delicious, it's nutritious, and it helps me use up any extra pumpkin puree I have from making other pumpkin dishes.

It's also really easy to make!

Pumpkins are a great source of beta carotene, which is a potent antioxidant. They're also a good source of fiber, as is wild rice. The cranberries (if you're using fresh) are beneficial for the health of your urinary tract, and add a nice little tang to this lightly sweet dish.


2 cups cooked manoomin (wild rice)*

1 1/2 cups pumpkin or orange squash puree (can be roasted or raw, but don't use pie filling)

1 cup cranberries, rinsed

1 cup milk or unflavoured dairy alternative

1/4 cup packed dark brown sugar or evaporated cane juice sugar

2 eggs

1 tsp ground cinnamon

1/2 tsp grated or ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

*If you prefer, you can use long-grain rice instead of wild rice

Optional: chopped nuts


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