Name: Pumpkin Tapioca Pudding
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: European
Ingredients: ⅓ cup tapioca pearls; 2 tbsp brown sugar or erythritol; 1 tsp vanilla extract; 2 cups coconut milk; ½ cup coconut cream or coconut milk; 2 cups grated pumpkin; 2 tsp cinnamon; ¼ tsp nutmeg (optional); juice from 1/2 of lemon; 1 tbsp of vanilla extract; 2 tbsp butter

Jump to Recipe

Pumpkin Tapioca Pudding

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

This pumpkin tapioca pudding is the stuff fall dreams are made of-pumpkin and spice and everything nice. It's ultra-creamy with little chewy bubbles that make each bite addicting in flavour and texture, sweet and customizable, you can use any type of toppings, flavours, or enjoyed on its own!
It is a quick and easy dessert to prepare if you are a fan of bubble tea and boba, this dessert is a must, plus it's gluten-free, and makes for a unique fall dessert.
Make sure you give yourself some time for preparation because the tapioca pearls need to soak for a half hour before you cook them.

Ingredients

For the Pudding

⅓ cup tapioca pearls
2 tbsp brown sugar or erythritol
1 tsp vanilla extract
2 cups coconut milk
½ cup coconut cream or coconut milk

For the pumpkin:

2 cups grated pumpkin
2 tsp cinnamon
¼ tsp nutmeg (optional)
juice from 1/2 of lemon
1 tbsp of vanilla extract
2 tbsp butter

Instructions

Start by adding tapioca, coconut milk and coconut cream into a large bowl and let it sit for ~30min, for the pearls to soak up the liquid. Do not drain, after 30 min you can transfer the mixture into a large saucepan.
Bring to a simmer over moderate heat and cook, whisking occasionally, until the tapioca is translucent nice and tender (~ 20 minutes). Make sure to stir frequently so that the tapioca doesn’t stick to the bottom.
In another large saucepan melt 2 tbsp of butter, add grated pumpkin, sugar, the other spices, vanilla extract and lemon juice. Sauté the pumpkin stirring from time to time until it softens (~10 minutes), allow to cool completely.
Distribute the pudding mixture amongst eight small glasses, and on top add pumpkin, walnuts and a bit more cinnamon if needed, and refrigerate for at least 4 hours.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 330Total Fat 24gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 2gCholesterol 8mgSodium 61mgCarbohydrates 29gFiber 1gSugar 18gProtein 3g