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Tres Leches Pumpkin Rice Pudding with Bourbon Raisins

30 minutes prep
60 minutes active cooking
1 1/2 hours total time

Makes 4 - 6 servings

A failed experiment with a whole wheat tres leches cake led to this rice pudding.

The cake wouldn’t absorb all of the thick milk blend, so the rest of it went into the rice. From now on we’re skipping the cake. A custom blend pumpkin pie spice mix and winter squash give the pudding a distinctive Thanksgiving flavor.

What you'll need


For the shopping list

2 cups of

grated winter squash

2 cups of

Carolina gold rice grits

2 cups of


1 - 14oz can of

sweetened condensed milk

1 - 12oz can of

evaporated milk

1 cup of

whole milk

2 teaspoons of

vanilla extract

1/4 teaspoon of

ground cloves

1 tablespoon of

black pepper, freshly ground

1/4 teaspoon of


1/2 cup of

golden raisins

1/4 cup of


From our shop

$9 - Hatermuma Island - Japan

$8 - Alta Verapaz - Guatemala

Sweet Allspice


From the kitchen


box grater or food processor


chef knife


cutting board


4 qt pot

"A failed experiment with a whole wheat tres leches cake led to this rice pudding".

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Start by grating a winter squash. It can all be grated with the skin on, but the flinty hard skin of butternut squash must be removed. A food processor makes grating much easier.

Step 2

Cook the rice grits with a pinch of salt in the water over medium heat, stirring frequently, until most of the liquid has been absorbed.

Step 3

Add the remaining ingredients, including the raisins and bourbon. Simmer for another 30-40 minutes, stirring frequently, or until the mixture has thickened.

Step 4

Transfer to a large bowl (or divide among individual bowls) and cool for at least an hour.

Shop this recipe


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