Tapioca Pudding in Pumpkins |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Dinner guests will love this unique, delicious dessert. For those who really love pumpkin, scoop some out along with the tapioca. Ingredients:
6 small pie pumpkins (4- to 6-inch diameter) |
1 teaspoon ground cinnamon, divided |
1 cup sugar |
6 tablespoons quick-cooking tapioca |
1/2 teaspoon salt |
4 cups milk |
4 eggs, lightly beaten |
2 teaspoons vanilla extract |
Directions:
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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