Tapioca Pudding In Pumpkins

• 6 small pie pumpkins (4- to 6-inch diameter)
• 1 teaspoon ground cinnamon, divided
• 1 cup sugar
• 6 tablespoons quick-cooking tapioca
• 1/2 teaspoon salt
• 4 cups milk
• 4 large eggs, lightly beaten
• 2 teaspoons vanilla extract

1. Wash each pumpkin; cut a 2-in. circle around stem. Remove top and discard. Remove loose fibers and seeds from the inside and discard or save seeds for roasting. Sprinkle insides of pumpkins with 1/2 teaspoon cinnamon. Place in a shallow roasting pan; add 1 in. of water to pan. Cover and bake at 350u0b0 for 45 minutes.
2. Meanwhile, in a large saucepan, combine the sugar, tapioca, salt and milk. Let stand for 5 minutes. Bring to a boil, stirring constantly. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
3. Remove from the heat. Stir in vanilla. Pour into pumpkins. Cover and bake 15-30 minutes longer or until pumpkins are tender. Sprinkle with roasted pumpkin seeds if desired and remaining cinnamon.

diameter, ground cinnamon, sugar, quickcooking tapioca, salt, milk, eggs, vanilla

Taken from www.tasteofhome.com/recipes/tapioca-pudding-in-pumpkins/ (may not work)