Pumpkin Tapioca Pudding

Name: Pumpkin Tapioca Pudding
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)

12 ingredients

4 steps

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)

Directions

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.