Considering that I have a lot of frozen pumpkin puree (straight from Moose Creek Pumpkin Patch), my quest for pumpkin recipes continues. I found this one at Tasty Kitchen blog and decided to give it a try. It is an everyday dessert that it not overly sweet.
Pumpkin Tapioca 4 servings
1 cup pumpkin puree (fresh or canned)
2 cups milk
1/3 cup pure maple syrup & extra for drizzling if desired
1 egg
3 tablespoons granulated tapioca
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
2 teaspoons vanilla
Prepared whipped Cream
Pecans, plain or sugared -- see instructions that follow
- In a medium saucepan, whisk together the pumpkin puree, milk, syrup, tapioca, cinnamon, ginger, nutmeg, and cloves. Allow mixture to set for 5 minutes.
- Place saucepan over medium heat and stir constantly until the pudding comes to a full rolling boil.
- Remove from heat and stir in vanilla.
- Spoon pudding into 4 ramekins or small dessert bowls. Chill.
- Top with whipped cream and pecans when ready to serve.
Handful of pecans
Couple of tablespoons of granulated sugar
- Add pecan and sugar to a non-stick skillet set on medium heat. Stir and watch closely—sugar will begin to clump and then turn to a liquid as pecans also toast.
Above: Sugar just added to the pecans.
Below: Sugar is beginning to clump. - Once sugar turns to a liquid, dump pecans onto wax paper.
Recipe without photos . . .
Pumpkin Tapioca 4 servings
1 cup pumpkin puree (fresh or canned)
2 cups milk
1/3 cup pure maple syrup & extra for drizzling if desired
1 egg
3 tablespoons granulated tapioca
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
2 teaspoons vanilla
Prepared whipped Cream
Pecans, plain or sugared -- see instructions that follow
Handful of pecans
Couple of tablespoons of granulated sugar
2 cups milk
1/3 cup pure maple syrup & extra for drizzling if desired
1 egg
3 tablespoons granulated tapioca
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
2 teaspoons vanilla
Prepared whipped Cream
Pecans, plain or sugared -- see instructions that follow
- In a medium saucepan, whisk together the pumpkin puree, milk, syrup, tapioca, cinnamon, ginger, nutmeg, and cloves. Allow mixture to set for 5 minutes.
- Place saucepan over medium heat and stir constantly until the pudding comes to a full rolling boil.
- Remove from heat and stir in vanilla.
- Spoon pudding into 4 ramekins or small dessert bowls. Chill.
- Top with whipped cream and pecans when ready to serve.
Handful of pecans
Couple of tablespoons of granulated sugar
- Add pecan and sugar to a non-stick skillet set on medium heat. Stir and watch closely—sugar will begin to clump and then turn to a liquid as pecans also toast.
- Once sugar turns to a liquid, dump pecans onto wax paper.
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