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Tapioca Pudding in Pumpkins Recipe

Tapioca Pudding in Pumpkins Recipe

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Ingredients:

Serving

6 small pie pumpkins (4- to 6-inch diameter)
1 tsp ground cinnamon, divided
1 cup sugar
6 tbsp quick-cooking tapioca
1/2 tsp salt
4 cups milk
4 eggs, lightly beaten
2 tsp vanilla extract

Directions:

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.
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.
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 Serving Per 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.

Tastes

salty
savory
bitter
sweet

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