Pumpkin Tapioca Pudding

Are you tired of pumpkin recipes? Not yet? Good! Because I have an insanely easy recipe for you today. I almost didn’t share it because it is so easy and tapioca pudding isn’t anything new, but my family enjoys this so much that I decided to type up a little post for it.

I meant to share this earlier in the week, but I got wrapped up in the WORLD SERIES!!!! What an amazing Game 7! We are over the moon that the Cubs did it!!!

But back to this recipe…

When I created this, I thought it looked a little naked. Like it needed something to go with it. I brainstormed AIP friendly sauces and toppings, but none of them seemed exciting. Then my friend, Natalie, over at Feasting on Fruit, posted her recipe for a Date Caramel Sauce and I knew instantly that I found what I was looking for! PERFECT match! If you’re not following an AIP diet, you could top it with whipped cream, chocolate sauce, and/or chocolate chips. You’ll see a photo below with some chocolate chips sprinkled on top…that would be Willow’s handy work 😉

My family and I prefer eating this pudding warm, right off the stove with a little caramel sauce swirled in.

PUMPKIN TAPIOCA PUDDING 

{AIP, oil-free, vegan}

Serves 4

What you need:

• 1/3 cup small tapioca pearls
• 1 cup filtered water*
• 1 can coconut milk (13.5 oz)*
• 1/4 cup pumpkin purée
• 3 tablespoons pure maple syrup
• 1/2 teaspoon Ceylon cinnamon
• 1/4 teaspoon turmeric
• Dash of ginger powder
• Pinch of Himalayan salt
• Optional: vanilla bean powder (or extract) or ground cardamom.

* For an even creamier option, use coconut milk instead of water. I use Trader Joe’s organic canned coconut as it doesn’t contain any gums/thickeners. I don’t recommend using lite coconut milk.

How to:

1. In a small pot, combine the tapioca pearls and water. Allow to soak for at least an hour.
2. Do not drain the water – add the remaining ingredients (except if you’re using vanilla extract) to the pot and heat over medium, stirring frequently.
3. Once the mixture begins to lightly boil, reduce the heat to low-med and continue to cook until the pearls are translucent, stirring often. This should take about 10-15 minutes.
4. Once the pearls are translucent and the mixture has thickened, remove from heat. At this time, you can add in vanilla extract.
5. You can eat this warm or cold. It will thicken even more once chilled in the fridge.
6. Top it with extra cinnamon, a sprinkle of coconut sugar, chocolate chips, cardamom, coconut whipped cream, or our favorite…Natalie’s Caramel Sauce!!

Thanks for stopping by!

❤️