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Pumpkin Tapioca Pudding

Saved in 1 recipe box and 2 cookbooks













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium


¾ cup rice milk
½ cup pumpkin
solid packed
¾ cup water
¼ cup tapioca flour
(not pearls)
2-3 tablespoons water
1 tablespoon sugar
1 teaspoon vanilla extract
3-4 inches licorice root
split, optional
* not incl. in nutrient facts


Combine Rice milk, water and pumpkin in a pot, add licorice root, if using.

Cover. Bring to rolling boil.

While liquid is coming to a boil, mix tapioca, sugar and 2 to 3 tablespoons water and stir well until smooth.

Once liquid is boiling, remove from heat.

Remove licorice root, if using.

Stir with a wooden spoon for around a minute to let the mixture cool off a bit.

Stir in vanilla. Alternatively, stir vanilla into tapioca mixture.

Continue stirring and slowly pour tapioca mixture into hot liquid.

The liquid will gel almost immediately.

Stop stirring once the mixture is smooth.

Cover an let it all cool off for twenty minutes or so.

Pour into ½ cup bowls and cover with plastic, or pour into small jars and screw on lids.

Refridgerate and serve cold, or serve warm immediately.

If the mixture did not gel try adding some more tapioca immediately. If the gel breaks up you can't fix it.

Try different variations - use different "pumpkin filling" or more or less sugar, more vanilla, other flavorings, vary the milk/water ratio, etc.

In some cases you may need to add more thickener in order to get it all to gel.

First published: last updated: 2015-02-19



Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 240% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 95% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

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