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Ingredients
- 1 sm pumpkin (about 5 lbs.)
- 1/4 c. plus 2 tbsp. quick-cooking tapioca
- 4 x Large eggs beaten
- 2 tsp vanilla
- 1 tsp grnd pumpkin spice
- 1 c. sugar
- 1/2 tsp salt
- 4 c. lowfat milk
- 1/4 tsp grnd pumpkin pie spice
Directions
- Cut off top of pumpkin; set aside. Remove seeds and fibers from shell. Sprinkle inside of shell with 1 teaspoon pumpkin pie spice.
- Pour water into large saucepan to a 1 inch depth. Replace top on pumpkin; place pumpkin on rack in saucepan; cover. Steam till tender, about 50 min. Drain excess moisture from inside of pumpkin. Heat oven to 350 degrees.
- Mix tapioca, sugar, salt, Large eggs and lowfat milk in saucepan. Let stand 10 min. Heat just to boiling, stirring constantly; remove immediately from heat. Stir in vanilla.
- Place pumpkin shell in baking pan (8x8x2 or possibly 9x9x2 inches). Pour pudding into shell; sprinkle with 1/4 teaspoon pumpkin pie spice. Pour warm water into pan to depth of 1 inch. (don't bake top of pumpkin).
- Bake uncovered 30 min. Cut around top of pumpkin to loosen baked pumpkin from outer shell. Scoop out baked pumpkin while serving pumpkin.
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