NO-BAKE CREAMY PUMPKIN PUDDING
- 2½ cups miniature marshmallows
- 1 cup milk
- 1 cup canned pumpkin
- Pumpkin spice and whipped cream (optional, for topping)
- Select the WHITE RICE mode on your rice cooker.
- Stir in the miniature marshmallows and milk into the rice cooker. Continue stirring until the marshmallows are thoroughly melted and the mixture is well combined.
- Add the canned pumpkin to the marshmallow and milk mixture, stirring until everything is fully blended.
- Turn off your rice cooker.
- Using a ladle, scoop the pumpkin marshmallow pudding into four individual serving dishes.
- Cover each dish with plastic wrap and refrigerate for at least 4 hours, or until the pudding is set and chilled.
- Before serving, you can optionally top each dish with a sprinkle of pumpkin spice for added flavor and a dollop of whipped cream for extra indulgence.
- Serve the chilled pumpkin marshmallow pudding to enjoy a delightful fall-inspired treat.