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.