Ridiculously creamy and super-yummy combo of two great desserts!

3 cups milk
1/2 cup heavy cream
1/2 cup pumpkin
1/2 cup tapioca beads
1/2 cup sugar
2 egg yolks, beaten
1 tsp pumpkin pie spice
1/2 tsp vanilla
1/4 tsp salt

Directions (Rice Cooker)
  1. Separate eggs, beat egg yolks and use egg whites for breakfast the next morning
  2. Add all ingredients (except vanilla) into rice cooker and stir
  3. Set to 'Porridge'
  4. After 20 minutes, open rice cooker and stir for 2 - 3 minutes, breaking up any tapioca beads that are stuck together
  5. The mixture will thicken noticeably in this time
  6. Close cover and let cycle continue for another 5 -8 minutes
  7. Stir in vanilla
  8. Open rice cooker and ensure that beads are translucent (if not, let cook a little longer)
  9. Serve warm or cold (although warm is better in my opinion)
  10. Top with whipped cream and cinnamon

Directions (Old School)
  1. Pour milk into saucepan, add tapioca and soak for about an hour
  2. Whisk in pumpkin, cream, egg yolks, salt, sugar and pie spice
  3. Bring to a low boil and immediately reduce heat to a simmer
  4. Continue to simmer and stir for 20 - 30 minutes (until mixture has thickened and tapioca beads are translucent )
  5. Remove from heat and stir in vanilla

Looking for more pumpkin recipes...?

pancake smoothieseeds
<p>Thks for sharing. To more information about brazilian tapioca, visit: http://tapiocasbrazil.com</p>
Lovely...wish I wasn't the only person in my house who likes tapioca...thank you for sharing!
This looks amazing!
Nice recipe. Looks good!

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