If you’re looking for a delicious dessert that’s super easy and quick to make but looks scrumptious and fancy, these pumpkin rice pudding bars are just what you need. Perfect for a party too!

This recipe was part of my first article as a contributor to This Silly Girl’s Kitchen where has been published first. If you’ve missed it here are the details.

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 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.

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.

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).

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.

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.

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.

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.

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.

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.

Not ready to make this now? Here’s a recipe card so you can save and print it for later.

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