Combine rice, water, milk, vanilla, cinnamon, nutmeg, ginger, salt, and brown sugar in medium sauce pan.
Bring to a boil, then lower heat to low, cover and let cook for 20-30 minutes, until rice is tender, stirring occasionally.
Stir in pumpkin puree, stirring until combined. Cook another 4-5 minutes until pumpkin is warmed through and add additional milk, if needed.
Top with whipped cream, brown sugar, almonds, pecans, or even some chocolate or butterscotch chips!