FEEDS: 4-6

WHAT YOU’LL NEED:

• 1 pumpkin, pie type, 3-4 pounds
• 2 T, brown sugar
• 1 t. ground cinnamon

Filling:

• 3 large eggs
• 2 C. milk
• 3/4 C. sugar
• pinch of salt
• 3 T. Quick Cooking tapioca
• 1 T. vanilla extract

LET'S COOK

Cut the top of the pumpkin as you would for a jack-o-lantern and scoop out the seeds. Mix the 2 T. of brown sugar and the cinnamon in a bowl, drop into the pumpkin and turn it to coat the inside. Put the pumpkin on a pie plate and bake, with the lid on, in a 350-degree oven for 40-45 minutes.

Whip the eggs in a saucepot, add the sugar, milk, salt and the tapioca. Blend it all up with a whip and set aside for 10 minutes. Next, over a medium high burner, cook the tapioca mix, stirring constantly with a spatula, until it thickens. Take the cooked pumpkin out of the oven, remove the lid and pour in the tapioca. Sprinkle it with some cinnamon, put the whole thing back in the oven, uncovered, with the lid on the side of the dish and bake another 30 minutes. Remove from the oven, allow to cool for 10 minutes or so, then serve on a tray with the lid propped on the side of the pumpkin.

MORE IDEAS:

Scrape some of the interior of the pumpkin as you serve it since the earthy flavors nicely compliment the tapioca. A small scoop of vanilla ice cream on the side is also tasty.