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Pumpkin Tapioca Pudding from A Duck's Oven
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Pumpkin Tapioca Pudding

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Yield: 6 servings
This tapioca pudding has all of your favorite fall flavors, is easy to make, & packs a low calorie punch. A perfect and unique dessert for guests or family.


  • 1/3 cup tapioca pearls
  • 3/4 cup water
  • 1 1/2 cups pureed pumpkin, fresh or canned
  • 1/2 cup heavy whipping cream
  • 2 eggs, yolks and whites separated
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • Whipped cream and dried cranberries for garnish, optional


  • Add the tapioca pearls and water to a medium-sized saucepan. Let soak for 30 minutes. Do not drain.
  • Add the pumpkin, whipping cream, and lightly beaten egg yolks to the tapioca pearls. Turn heat to medium-low. Bring to a simmer and cook for about 12 minutes, stirring frequently.
  • While the mixture is cooking, whip egg whites until peaks form.
  • Remove pudding from heat. Add about a half cup of the cooked tapioca mixture to the whipped egg whites and gently fold to temper it. Fold the egg white mixture into the pudding until completely incorporated.
  • Stir in the vanilla extract and pumpkin pie spice. Taste and add more spice if desired.
  • Let cool for 15 minutes, then serve or refrigerate. Can be eaten warm or cold.
  • Serve with whipped cream and dried cranberries on top if desired.
Course: Dessert
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.