Quick! While fresh pumpkins are still available, run out and buy the appropriate size and number so you can put together a kicky fall dessert.
Our introduction to this concoction began with a frantic plea from Deb McGrath of Marysville, who had lost her copy shortly before Halloween, and ends happily with two more recipes to try.
The first comes to us courtesy of Marysville cook Sue Matz, who says, “I usually make tapioca in the microwave, according to directions on the box. Since I started doing that, it has never burned!”
You’ll need four miniature pumpkins for her recipe, which also calls for options on adding orange zest and pomegranate seeds.
The second version today is actually also the second recipe for this type of dessert sent along by Camano Island helper-outer Georgia Tecca.
“I downloaded this from the Internet,” she says.
Thanks for sharing also go to Snohomish contributor Jan McDonough, who went to a great deal of trouble to get this info to the Forum.
“I have attached the original Sunset Magazine tapioca pumpkin recipe from Oct. 18, 1981,” reads her e-mail. “It is a fall ritual for our family and I am glad someone else enjoys it as much as we do.”
Unfortunately, friends, although McDonough’s e-mail message and the pumpkin picture both came through fine on two different computers at two different times and two vastly different locations, the recipe itself disappeared somewhere along the way.
Steamed pumpkins with tapioca
4miniature pumpkins
1/4cup plus 2 teaspoons sugar, divided
Dash pumpkin-pie spice
Boiling water
1 1/2tablespoons quick-cooking tapioca
1/8teaspoon salt
1cup nonfat milk
1/4cup nonfat egg substitute (equivalent to 1 egg)
1/2teaspoon vanilla
Shredded orange zest (optional)
Pomegranate seeds (optional)
Additional pumpkin pie spice for garnish (optional)
Cut tops off pumpkins. Remove seeds and fibers from shells. Sprinkle inside of each pumpkin with 1/2 teaspoon sugar. Replace tops on pumpkins. Place pumpkins on rack in saucepan over boiling water. Cover and steam until pumpkins are tender, 15 to 20 minutes. Remove from pot. Set aside while preparing tapioca.
In a medium saucepan, combine the remaining 1/4 cup sugar, tapioca and salt; stir in milk and let stand 5 minutes. Heat to boil, stirring occasionally. Add a little hot liquid to egg substitute, stir, then add the rest. Return egg mixture to saucepan. Heat and stir until slightly thickened. Cool to warm. Stir in vanilla.
Divide pudding among pumpkin shells. Garnish, if desired, with orange zest and a sprinkle of pomegranate seeds, or sprinkle top of pudding with a dash of pumpkin pie spice to taste. Place pumpkin tops on plate next to shell. Serve warm.
Makes four servings.
Fancy pumpkin pudding
1small pumpkin (about 5 pounds)
1teaspoon pumpkin pie spice
Water
1/4cup plus 2 tablespoons quick-cooking tapioca
1cup sugar
1/2teaspoon salt
4eggs, beaten
4cups milk
2teaspoons vanilla
1/4teaspoon pumpkin pie spice
Cut top off pumpkin; set aside. Remove seeds and fibers from shell. Sprinkle inside of shell with the teaspoon of pumpkin pie spice. Pour water into large saucepan to depth of 1 inch. Replace top on pumpkin; place pumpkin on rack in saucepan; cover. Steam until tender, about 50 minutes. Drain excess moisture from inside of pumpkin.
Mix tapioca, sugar, salt, eggs and milk in saucepan; let stand 10 minutes. Heat just to boiling, stirring constantly; remove immediately from heat. Stir in vanilla.
Place pumpkin shell in baking pan (8- or 9-inches square). Pour pudding into shell; sprinkle with remaining pumpkin pie spice.
Pour hot water into pan to depth of 1 inch. (Do not bake top of pumpkin.) Bake at 350 degrees, uncovered, for 30 minutes. Cut around top of pumpkin to loosen baked pumpkin from outer shell. Scoop out baked pumpkin while serving pudding.
The next Forum will appear in Friday’s Time Out section.
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