Go Back
+ servings
Pumkin kasha in a jar

Old Fashioned Pumpkin Pudding (aka Kasha)

This pumpkin pudding comes straight from my grandma's cookbook. It's creamy, comforting, and can be served for either breakfast or dessert.
Course Breakfast
Cuisine Russian, Ukrainian
Keyword kasha recipe, pumkin pudding, pumpkin kasha
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 12 servings
Calories 152kcal
Author Natalya Drozhzhin



  • In a saucepan over medium-high heat, bring the milk to a boil. Add in the rice and millet. Reduce the heat to medium-low and simmer until the rice and millet is fully-cooked (about 20-30 minutes).
    Milk in a saucepan on the stove
  • Preheat the oven to 350°F. Place thin pats of butter on the bottom of a ceramic baking dish.
    Slices of butter on the bottom of a ceramic dish
  • Remove the rice from heat.
    Mixture of rice and millet with milk in a saucepan
  • Add in vanilla extract, cinnamon, and sugar. Stir in the pumpkin puree.
    Pumpkin puree being mixing in a saucepan with millet, rice and milk mixture
  • Spread the mixture evenly into the baking dish.
    Pumpkin Kasha spread into a ceramic dish
  • Bake the mixture for an hour, or until the sides are golden brown.
    Pumpkin Kasha in a ceramic dish


Calories: 152kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 38mg | Potassium: 224mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6487IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg