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Closeup shot of savory pumpkin rice casserole.

Baked pumpkin rice casserole

This savory pumpkin rice casserole is made with leftover rice and a lot of delicious ingredients that create layers of flavors and textures in the dish. It's a great vegetarian recipe for holidays and family dinners.
Course Main Course
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 534kcal



  • 4 cups chopped pumpkin
  • 3 cups cooked rice
  • 1.5 cups cooked chickpeas
  • 1 medium-sized yellow onion finely chopped
  • 2 cloves garlic finely chopped
  • 4 cups baby spinach
  • ¾ cup dried cranberries rinsed
  • ¼ cup chopped walnuts
  • 1 teaspoon dried thyme
  • 1 teaspoon red chili flakes adjust to taste
  • teaspoon nutmeg powder
  • Ground black pepper to taste
  • Salt to taste
  • 1 cup shredded mozzarella cheese
  • 1.5 cups shredded cheddar cheese
  • ¼ cup cooking cream
  • 1 cup milk
  • 1 tablespoon olive oil


  • Heat oil in a large cooking pot. Add chopped garlic and onion. Saute until the onion turns translucent.
  • Add chopped pumpkin and salt. Mix and cover the pot. Cook covered for around 10-15 minutes or until the pumpkin cubes get cooked without losing their shape.
  • Add dried thyme, red chili flakes, ground black pepper, and nutmeg powder. Saute for a few seconds.
  • Add cranberries, walnuts, cooked rice, chickpeas, spinach, cream, milk, and shredded mozzarella. Mix everything and then switch off the stove.
  • Brush a baking dish with a little oil. Transfer the pumpkin rice to the dish and spread evenly. Top it with shredded cheddar.
  • Bake in a preheated oven at 200°C (400°F) for around 25 minutes or until the cheese layer gets golden patches on it.



  1. Instead of chickpeas, you can also use any other beans of choice too.
  2. You can also add more vegetables and mushrooms to this casserole.
  3. Rinse dried cranberries before adding them to the casserole.
  4. Roughly chopped regular spinach can also be used if you don't have baby spinach.
  5. Add salt carefully as cheese is also salty.
  6. More easy recipe tips and tricks are given within the post above, please follow them to make this recipe.


Calories: 534kcal | Carbohydrates: 58g | Protein: 21g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 348mg | Potassium: 696mg | Fiber: 6g | Sugar: 19g | Vitamin A: 9197IU | Vitamin C: 15mg | Calcium: 431mg | Iron: 3mg