Pumpkin Tapioca Pudding Recipe

Name: Pumpkin Tapioca Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Pumpkin Puree' (canned Or Fresh); 2 cups Skim Milk; 1/3 cups Real Maple Syrup; 1 whole Egg, Beaten; 3 Tablespoons Quick-cook Tapioca; 2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Ground Nutmeg; 1 pinch Ground Cloves; 2 teaspoons Vanilla Extract; 1 Tablespoon Whipped Cream (optional); 1 Tablespoon Chopped Pecans (optional)

Servings: persons

1 cup Pumpkin Puree' (canned Or Fresh)
2 cups Skim Milk
1/3 cups Real Maple Syrup
1 whole Egg, Beaten
3 Tablespoons Quick-cook Tapioca
2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Ginger
1/4 teaspoons Ground Nutmeg
1 pinch Ground Cloves
2 teaspoons Vanilla Extract
1 Tablespoon Whipped Cream (optional)
1 Tablespoon Chopped Pecans (optional)

1
In a medium saucepan, whisk together the pumpkin puree, milk, maple syrup, egg, tapioca and spices. Allow mixture to sit for 5 minutes.
2
Place saucepan over medium heat and stir constantly until the pudding comes to a full rolling boil. Remove from heat and stir in the vanilla extract. Spoon the pudding into four ramekins or small dessert bowls.
3
Cool in the refrigerator until the mixture is set. The pudding may be served cold or at room temperature. If desired, garnish with whipped cream, chopped pecans and grated nutmeg.
4
Substitutions: If you don't have real maple syrup, I would recommend substituting 1/3 cup white sugar and 1/4 cup more milk. If you use white sugar, you could also add maple flavoring along with the vanilla. Pumpkin pie spice can be substituted for the spices listed, and spices can easily be adjusted to suit your taste.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Pumpkin Puree' (canned Or Fresh), 2 cups Skim Milk, 1/3 cups Real Maple Syrup, 1 whole Egg, Beaten, and more.

Yes, Pumpkin Tapioca Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Tapioca Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions