Tapioca Pudding in Pumpkins
The only thing better than how festive these desserts look is how good they taste!
Make This Recipe
- 4 Eggland’s Best Eggs (large), lightly beaten
- 6 small pie pumpkins (4- to 6-inch diameter)
- 1 teaspoon ground cinnamon, divided
- 1 cup sugar
- 6 Tbsp. quick-cooking tapioca
- 1/2 teaspoon salt
- 4 cups milk
- 2 teaspoons vanilla extract
Preheat oven to 350° F.
Wash each pumpkin and 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 and add 1 in. of water to pan.
Cover and bake at 350° for 45 minutes.
Meanwhile, in a large saucepan, combine the sugar, tapioca, salt and milk. Let stand for 5 minutes.Then bring to a boil, stirring constantly. Remove from the heat.
Stir a small amount of hot mixture into eggs and return all to the pan, stirring constantly.
Bring to a gentle boil and cook while stirring for 2 minutes longer.
Remove from the heat and 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.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 serving|
|Saturated Fat||6 g|
|Dietary Fiber||1 g|