Tapioca Pudding in Pumpkins

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Tapioca Pudding in Pumpkins
Prep Time
40 min
Cook Time
1 hr
6 servings
Recipe by: Taste of Home Magazine

The only thing better than how festive these desserts look is how good they taste!


  • 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


Serving Size
1 serving
8 g
  Saturated Fat
6 g
139 mg
229 mg
58 g
Dietary Fiber
1 g
11 g

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. 

Filed Under: Side Dish, Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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