Cook the rice with the water and cinnamon sticks in a medium saucepan until the rice is tender and most of the water has been absorbed.

Add the non-dairy milk, sugar, and Farmer’s Market Pumpkin Purée. Stir well and cook over medium-low heat, stirring often, until it thickens and becomes creamy.

Once the arroz con leche is ready, stir in the vanilla and chopped pecans. Mix gently, remove the cinnamon sticks, and serve warm or chilled with a sprinkle of pumpkin spice or cinnamon on top.