Dianne Lehmann

Baked Pumpkin Tapioca Pudding (Gluten Free, Lactose Free)



Posted: Tuesday, December 23, 2008

by Dianne Lehmann
Artisan Jewelry from SyZyGy

I am severely pie crust challenged. Even if I could eat wheat, I still probably couldn't make a decent pie crust to save my life. I have made them with oat flour, but I'm about the only one that will eat it.

I loved the pumpkin pies that my mother made. The wonderful spices, the flaky and light crust, the incredible pumpkininess of it. I would eat the filling first and save the crust until last. But this isn't about crust. It's about filling.

Along with wheat, I also can not have anything made with milk. I'm not lactose intolerant as my husband is. I'm actually allergic to a protein in the milk. So how do you make a pumpkin pie filling without milk? The answer is that you don't. But I have come up with a baked pumpkin tapioca pudding that is really wonderful. It is light and moist and has all that pumpkininess that I love so much.

1 cup sugar

1/4 cup tapioca pearls (the quick kind, not the really big pearls)

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. clove

3 extra large whole eggs (or 4 large)

1 can (29 oz.) pure pumpkin

3 cups water

Preheat your oven to 425. Mix the sugar, cinnamon, ginger, clove, and tapioca in a large bowl. (Or you can be lazy and do as I do and mix it right in the casserole you will bake it in. Just be sure to clean the sides first. Once it gets baked on in a thin film, it's really hard to clean off.) Beat in the eggs. Add the pumpkin and mix it all really well. Carefully stir in the water. Pour into a large casserole (I use one with a 3 quart capacity) and bake at 425 for 20 minutes and then lower the temperature to 350 and bake for another 60 minutes.

Test to see if it is done by inserting a knife in the middle. If the knife has pumpkin on it when you pull it out, give it a little longer. If you want something dryer and firmer as in a pumpkin pie, it will need quite a bit longer. But this is a pudding and meant to be softer.

This would ordinarily be enough to make two pumpkin pies. Hopefully that gives you an idea of the yield.

Bernd likes his with whipped cream on the top and cold. I like mine warm with a little raw sugar sprinkled on top. Sugar cookies also make a nice compliment.

I hope you enjoy it.

Dianne Lehmann is a jewelry designer who has been in business since January of 2000. Her interest in designing and manufacturing jewelry goes back beyond that to 1994. It took her many years of trying various creative outlets to finally figure out that making jewelry is what she really enjoys. She has also discovered that she loves to write for Wryte Stuff. If you like, you may view her jewelry creations at http://www.syzygyjewelry.com

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Top-level comments on this article: (3 total)
» left by Jean Horst
 3 years 155 days ago.
178 fans.
Dianne,
 
Thank you so much for submitting this. I have a good friend who has recently learned that her two boys have gluten and lactose allergies. It is a struggle for her to cook & she ALWAYS needs more ideas!
» left by Dianne Lehmann 3 years 149 days ago.
137 fans.
Hi Jean.
 
Sorry I didn't respond to this sooner, but It only just now popped up on the list. Really.
 
Since I can eat other flours that contain gluten (wheat is my main problem) like oat and rye, I'm not much help in the gluten free arena. But I have a friend with gluten intolerance and she says that her research indicates that the gluten in oat flour is different and she tolerates oats well. They should probably check with their doctor first though.
 
If she is having trouble baking for her boys, she might want to check out potato flour, potato starch and tapioca flour. Soy flour works well in some things also. I use potato starch and golden flax seed meal to help glue things together because oat flour and rye flour don't have enough gluten to do that well. My friend makes "bread" with tapioca flour and soy flour. We both also use a lot of rice flour. There were a lot of inedible or barely edible experiments in the beginning for she and I, but eventually you get it worked out if you just stick with it.
 
Milk is in everything these days and hard to avoid. I pretty much don't eat anything I haven't made myself (I have a lot of other food intolerances). If the boys are lactose intolerant, maybe she should try giving them lactase. It works well for Bernd.
 
You guys should have my e-mail address on file. If you wanted to give it to your friend, I would be happy to share what little help I might have to give her.
 
Dianne
» left by straight talk
 3 years 152 days ago.
112 fans. Follow straight talk on twitter!
It sounds real good and something that is very tasty.
» left by Dianne Lehmann 3 years 152 days ago.
137 fans.
Hi Robert.
 
It is really tasty and it's easy too.
 
Thanks for reading and commenting.
 
Dianne
» left by Rose
from Ogden, UT 2 years 204 days ago.
This looks like a great recipe! But I don't see the measurement for the tapioca, ginger, or cloves. Could you let me know how many cups/teaspoons? Thanks a lot!
» left by Dianne Lehmann 2 years 204 days ago.
137 fans.
Hi Rose.
 
Sorry! I thought I had fixed that. Hopefully the "fix" will stick this time.
 
1/4 cup tapioca, 1/2 tsp. ginger and 1/4 tsp. cloves.
 
I like to make sugar cookies to go along with it. Much easier all around than making a pie. At least for me. Hope you enjoy it.
 
Thanks for reading and commenting.
 
Dianne
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