Creamy Pumpkin Tapioca Pudding
This easy pumpkin tapioca pudding is ultra creamy with little chewy bubbles that make each bite addicting in flavor and texture. Warm spices pair perfectly with the pumpkin puree and a dollop of whipped cream.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2¾ cups whole milk (divided)
- 1/3 cup small pearl tapioca
- 2 large egg yolks (whisked together)
- 1/2 cup granulated sugar
- 1 whole vanilla bean (split and scraped)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
- ¼ teaspoon turmeric (for color, optional)
- ½ cup pumpkin seeds (pepitas)
- 1/4 cup granulated sugar
- 1 tablespoon water
- 1/4 tablespoon unsalted butter
- ½ teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- ¼ teaspoon ground cinnamon (optional)
- 1 5.4-ounce can coconut cream
- 1/4 cup powdered sugar (sifted)
- 1/2 teaspoon pure vanilla extract
Instructions
- 1
Combine 3/4 cup of the milk with the tapioca pearls in a large heavy bottomed pot and let it soak for 30-60 minutes.
- 2
Whisk in the remaining 2 cups of milk, egg yolks, sugar, vanilla bean seeds and pod, pumpkin purée, and spices.
- 3
Turn the flame to low (as low as it goes) and heat the pudding slowly, stirring occasionally. It should begin to bubble a bit after about 15 minutes. Continue cooking, stirring constantly, until the pearls turn mostly translucent (it's okay if some of the pearls have little white specks in the center) and pudding begins to thicken enough to coat the back of your spoon, about 10-20 minutes. The pudding will thicken as it cools, so don't overcook or your pudding will be gummy.
- 4
Remove from heat and transfer to 6-8 pudding cups, discarding the vanilla bean. To serve warm, let rest for 8-10 minutes to thicken and serve topped with whipped coconut cream and candied pepitas. To serve cold, cover and chill for an hour or up to 24 hours and serve with toppings.
- 5
Toast the pumpkin seeds in a dry skillet over medium heat, stirring until lightly golden and beginning to pop, 3-5 minutes.
- 6
Line a baking sheet with parchment paper or silpat mat.
- 7
Melt the sugar and water in a small saucepan over medium-low heat, stirring occasionally. Cook, stirring occasionally, until the sugar begins to turn amber colored, 3-5 minutes. Remove from heat and stir in butter, vanilla, salt, and cinnamon. Add pumpkin seeds and stir until evenly coated.
- 8
Spread the pumpkin seeds out on the prepared baking sheet and let cool for 20 minutes.
- 9
Chill the can of coconut cream upright in the fridge for at least 24 hours. Without tilting, open the can and spoon off just the thick cream off the top into the bowl of a stand mixer fitted with the whisk attachment (or into a mixing bowl to whip with a hand mixer).
- 10
Whip on medium speed for 1 minute. Add the powdered sugar and vanilla and continue whisking on high speed until soft peaks form. Chill until ready to use.