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Spiked Pumpkin Rice Pudding for October Unprocessed

For the second year in a row I am a proud contributor to October Unprocessed. A month long pledge created by Andrew Wilder of to reduce the amount of processed food we consume. This year however, pushed my knowledge of processed versus unprocessed AND my comfort level in the kitchen to new levels as I created first a Baked Sweet Dumpling Squash with Pumpkin Custard and then recipe #2…. Bourbon Pumpkin Rice Pudding. 


Yes, you heard correctly. I ended up creating two recipes but only one was fit to be published during October Unprocessed 2016. Why you might ask?

Turns out there is an entire FAQ on sugar, how it is processed, which sugars are considered the least processed and why we should/or should not consume them. I thought I was doing the right thing by using brown sugar {and the folks at Bob’s Red Mill consumer team have provided me thorough information regarding how they are using the best possible methods to create their line of sugars} but other companies may or may not have your best health in mind so please be sure to learn more about this topic HERE.

See how my Bourbon Pumpkin Rice Pudding turn out, my lessons learned in the kitchen and take the October Unprocessed pledge HERE.


Thank you to Andrew and Kristi at for their patience, support, understanding and commitment to their cause and Bob’s Red Mill for providing me with their tasty baking  Congratulations on another successful year!


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