Farm to Table —Pumpkin Tapioca

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

1. In a medium saucepan, whisk together the pumpkin puree, milk, syrup, tapioca, cinnamon, ginger, nutmeg, and cloves. Allow mixture to set for 5 minutes.
   
   
   
   
2. Place saucepan over medium heat and stir constantly until the pudding comes to a full rolling boil.
   
3. Remove from heat and stir in vanilla.
   
4. Spoon pudding into 4 ramekins or small dessert bowls. Chill.
   
5. Top with whipped cream and pecans when ready to serve.
   

Sugared Pecans
Handful of pecans
Couple of tablespoons of granulated sugar

1. 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.

   
2. 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

1. In a medium saucepan, whisk together the pumpkin puree, milk, syrup, tapioca, cinnamon, ginger, nutmeg, and cloves. Allow mixture to set for 5 minutes.
2. Place saucepan over medium heat and stir constantly until the pudding comes to a full rolling boil.
3. Remove from heat and stir in vanilla.
4. Spoon pudding into 4 ramekins or small dessert bowls. Chill.
5. Top with whipped cream and pecans when ready to serve.

Sugared Pecans
Handful of pecans
Couple of tablespoons of granulated  sugar

1. 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. 
2. Once sugar turns to a liquid, dump pecans onto wax paper.