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Pumpkin Rice Pudding Bars

Top off a delicious Oreo crust with pumpkin and light rice pudding for a comforting, fall-flavored dish that would make a mouthwatering breakfast or dessert. Perfect for a Thanksgiving party!

Pumpkin Rice Pudding Bars

Pumpkin Rice Pudding Bars

Hi there, This Silly Girl’s Kitchen friends! I am so thrilled to be part of the contributors team over here, sharing delicious and easy recipes with you. I’m Petro at Creative Homemaking (formerly known as The Seaman Mom) where I love sharing easy & quick recipes, crafts & DIY for the busy families. I have an adorable 4 years old daughter and I’m married with the coolest, most down to earth guy on the planet who’s been keeping me grounded for the past 15 years. I’m a former teacher, lawyer and a seaman but 2 years into my motherhood, I’ve decided my daughter is much more important than any corporate career and turned a work at home mom. Stop by our place sometime to learn more about us and find lots of tasty recipes and pretty crafts/DIY.

Pumpkin Rice Pudding Bars

Now onto today’s recipe! These Pumpkin Rice Pudding Bars will have you totally revved up for Fall! A light rice pudding meets aromatic, deeply flavorful pumpkin pie in these bars and they’re probably the easiest recipe you’ve ever made! Topping this delicious recipe with just a touch of salted caramel sauce adds depth of flavor but they taste as great without any topping.

I wanted a very light dessert so I made the rice pudding without milk, boiling the rice in plain water and then combining the rice with eggs and light sour cream but you can opt to make the classic rice pudding version. You can also choose to add cottage cheese if you like a creamier dessert, and if you do, you can drop some raisins too if you like. You could sprinkle some crushed walnuts in the pumpkin mixture, for added crunchiness or you can add more cinnamon if you are a big fan. Just play around with this recipe, it’s that versatile!

These Pumpkin Rice pudding bars make a wonderful treat for any occasion but are a particular fit for Thanksgiving, after you served a few heavy courses, thanks to the fall flavors and light texture. And if you’re serving these at a party, you’ll have your guests in awe!

Pumpkin Rice Pudding Bars

Pumpkin Rice Pudding Bars recipe

Ingredients needed:

  • 20 Oreo cookies
  • 30 butter biscuits of your choice (no cream)
  • 4 tablespoons unsalted butter (solid)
  • 2 large eggs
  • 6 tablespoons light sour cream
  • 1 small cup of rice
  • 4 cups plain water (same you used to measure the rice)
  • 3 handfuls fresh, grated pumpkin
  • 9 tablespoons sugar
  • 1 tablespoon vanilla sugar
  • 1 tablespoon cinnamon
  • My Salted caramel sauce (optional)
  • 1 baking sheet 8″ x 8″
  • Baking paper

Directions:

  • In a medium pot, put 1 cup of rice and water to boil.

Step 1

  • When water has completely evaporated, remove the pot from stove, add 6 tablespoons of sugar, 1 tablespoon vanilla sugar and cover with a lid. Leave on a side.

Step 2

  • Line the baking sheet with baking paper.
  • Prepare the Oreo crust by crushing the Oreos and mixing with 2 tablespoons of melted butter (you can use a food processor if you want very fine crumbs; I like a bit more crunchiness in my crust so I crushed the Oreos with a fork which is more time consuming and it also requires some physical effort).

Step 3

  • Place the Oreo crust in the prepared baking sheet and lightly press with a spoon to form an even layer. Keep in the fridge while following the next steps.

Step 4

  • Place the grated pumpkin in a skillet with 1 tablespoon of butter and 3 tablespoons of sugar; cook until pumpkin gets soft. Add a tablespoon of cinnamon when almost ready.

Step 5

  • Crush the butter biscuits (or use a food processor) and combine with the pumpkin cinnamon mixture. Mix well until all biscuits are well coated.
  • Place over the Oreo crust and using a wet tablespoon, form an even layer.

Step 6

  • Heat the oven at 350 F.
  • Beat 2 eggs and mix with 6 tablespoons of sour cream.
  • Pour 2/3 of the mixture over rice and blend well.

Step 7

  • Pour the rice mixture over the pumpkin and Oreo crusts and spread evenly.
  • Pour the remaining eggs sour cream mixture and spread evenly using a spoon; don’t press into the rice mixture.

Step 8

  • Place the baking sheet in the middle of your oven and bake until golden (approximately 30 minutes). Keep an eye on the oven if it tends to burn, you may need to bake for less than 30 minutes.
  • Enjoy your delicious Pumpkin Rice Pudding Bars with a bit of salted caramel sauce or a dollop of whipped cream.

Pumpkin Rice Pudding Bars
 
 
Ingredients
  • 20 Oreo cookies
  • 30 butter biscuits of your choice (no cream)
  • 4 tablespoons unsalted butter (solid)
  • 2 large eggs
  • 6 tablespoons light sour cream
  • 1 small cup of rice
  • 4 cups plain water (same you used to measure the rice)
  • 3 handfuls fresh, grated pumpkin
  • 9 tablespoons sugar
  • 1 tablespoon vanilla sugar
  • 1 tablespoon cinnamon
  • My Salted caramel sauce (optional)
  • 1 baking sheet 8″ x 8″
  • Baking paper
Instructions
  1. In a medium pot, put 1 cup of rice and water to boil. When water has completely evaporated, remove the pot from stove, add 6 tablespoons of sugar, 1 tablespoon vanilla sugar and cover with a lid. Leave on a side.
  2. Line the baking sheet with baking paper.
  3. Prepare the Oreo crust by crushing the Oreos and mixing with 2 tablespoons of melted butter (you can use a food processor if you want very fine crumbs; I like a bit more crunchiness in my crust so I crushed the Oreos with a fork which is more time consuming and it also requires some physical effort). Place the Oreo crust in the prepared baking sheet and lightly press with a spoon to form an even layer. Keep in the fridge while following the next steps.
  4. Place the grated pumpkin in a skillet with 1 tablespoon of butter and 3 tablespoons of sugar; cook until pumpkin gets soft. Add a tablespoon of cinnamon when almost ready.
  5. Crush the butter biscuits (or use a food processor) and combine with the pumpkin cinnamon mixture. Mix well until all biscuits are well coated.
  6. Place over the Oreo crust and using a wet tablespoon, form an even layer.
  7. Heat the oven at 350 F.
  8. Beat 2 eggs and mix with 6 tablespoons of sour cream. Pour ⅔ of the mixture over rice and blend well. Pour the rice mixture over the pumpkin and Oreo crusts and spread evenly. Pour the remaining eggs sour cream mixture and spread evenly using a spoon; don’t press into the rice mixture.
  9. Place the baking sheet in the middle of your oven and bake until golden (approximately 30 minutes). Keep an eye on the oven if it tends to burn, you may need to bake for less than 30 minutes.
  10. Enjoy your delicious Pumpkin Rice Pudding Bars with a bit of salted caramel sauce or a dollop of whipped cream.

 

Pumpkin-Rice-Pudding-bars-3

 

Thanks for reading this through! I look forward to “seeing” you again next month. If you liked this recipe, you may wanna check out these too: Caramel, Pretzel, Popcorn, Nuts Bars and Vegan Brownie Blondie Bars or Fudgy Brownie bars.


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