Pumpkin Tapioca Pudding

• Produce

  • 1/4 tsp Ginger, ground
  • 1 can Pumpkin puree, organic

• Refrigerated

  • 2 cups Dairy-free milk, organic

• Condiments

  • 2 tbsp Maple syrup, grade B

• Baking & Spices

  • 1 tsp Cinnamon, organic
  • 1 pinch Mace
  • 1/8 tsp Sea salt
  • 1/3 cup Tapioca pearls

• Liquids

  • 3/4 cup Water, filtered

• Other

  • 1 TB grassfed collagen (optional

Found on enjoyingthisjourney.com

Description

Ingredients

• ⅓ cup tapioca pearls
• ¾ cup filtered water
• 2 cups organic dairy-free milk of choice (AIP options being: tigernut or coconut - the tigernut milk pudding may yield a different color than a coconut milk pudding)
• 2-3 TB grade B maple syrup
• 1 can of organic pumpkin purée
• 1 TB grassfed collagen (optional)
• 1 tsp organic cinnamon
• ¼ tsp ground ginger
• pinch of mace
• ⅛ tsp sea salt

Directions

• Soak tapioca pearls in water for one hour to soften.
• Pour tapioca and soaking liquid into a medium saucepan with dairy-free milk, maple syrup, pumpkin purée, collagen, cinnamon, ginger, mace, and salt. Bring to a simmer over medium-high heat, stirring frequently.
• Once the mixture begins to simmer, lower heat to medium-low, and let cook another 10-12 minutes. Continue to stir as the mixture thickens slightly.
• Let the mixture come to a slow simmer again and pour into an 8x8 Pyrex dish or portion out into individual containers.
• Allow pudding to cool in the fridge.
• If pudding was chilled in a large container, give it a stir before scooping and serving.