Dinner guests will love this unique dessert. If you really love pumpkin, scoop some out along with each spoonful of pudding. -Lesli Dustin, Nibley, UT
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 566 calories, Fat 10g fat (5g saturated fat), Cholesterol 157mg cholesterol, Sodium 318mg sodium, Carbohydrate 113g carbohydrate (54g sugars, Fiber 5g fiber), Protein 19g protein.
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