TAPIOCA PUDDING IN PUMPKINS

Tapioca Pudding in Pumpkins image

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

Time 1h40m

Yield 6 servings.

Number Of Ingredients 8

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 large eggs, lightly beaten
2 teaspoons vanilla extract

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.