Tapioca Pudding in Pumpkins Recipe

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Tapioca Pudding in Pumpkins
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  1. Wash each pumpkin; cut a 2-in. circle around stem. Remove top and discard. Remove loose fibers and seeds from the inside and discard or save seeds for roasting. Sprinkle insides of pumpkins with 1/2 teaspoon cinnamon. Place in a shallow roasting pan; add 1 in. of water to pan. Cover and bake at 350° for 45 minutes.
  2. Meanwhile, in a large saucepan, combine the sugar, tapioca, salt and milk. Let stand for 5 minutes. Bring to a boil, stirring constantly. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
  3. Remove from the heat. Stir in vanilla. Pour into pumpkins. Cover and bake 15-30 minutes longer or until pumpkins are tender. Sprinkle with roasted pumpkin seeds if desired and remaining cinnamon. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 214.42 Kcal (898 kJ)
Calories from fat 26.44 Kcal
% Daily Value*
Total Fat 2.94g 5%
Cholesterol 112.39mg 37%
Sodium 304.71mg 13%
Potassium 300.71mg 6%
Total Carbs 37.46g 12%
Sugars 28.24g 113%
Dietary Fiber 0.32g 1%
Protein 8.73g 17%
Iron 0.8mg 5%
Calcium 222.4mg 22%
Amount Per 100 g
Calories 95.51 Kcal (400 kJ)
Calories from fat 11.78 Kcal
% Daily Value*
Total Fat 1.31g 5%
Cholesterol 50.06mg 37%
Sodium 135.72mg 13%
Potassium 133.94mg 6%
Total Carbs 16.68g 12%
Sugars 12.58g 113%
Dietary Fiber 0.14g 1%
Protein 3.89g 17%
Iron 0.4mg 5%
Calcium 99.1mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
  • 6

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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