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Slow Cooker Pumpkin Spice Tapioca Pudding (vegan)   BoulderLocavore.com

Slow Cooker Pumpkin Spice Tapioca Pudding (vegan)

Cooking the classic tapioca in the slow cooker is an easy way to prepare it. Stirring once per house ensures the tapioca stays mixed in with the liquid. The pudding does not fully set until completely chilled in the refrigerator after the cooking is complete.
Course Dessert
Cuisine American
Keyword pumpkin tapioca pudding, slow cooker tapioca, vegan tapioca pudding
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
Servings 4 cups
Calories 211 kcal
Author Toni Dash

Ingredients

  • 1/2 cup Granulated Sugar
  • 4 cups Silk Vanilla Almond Milk
  • 1/2 cup small Tapioca Pearls (not instant)
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1/2 cup Pumpkin Puree ([homemade] or store purchased)
  • Toppings (optional): dried unsweetened coconut, crushed ginger snap cookies, chopped pecans, mini chocolate chips, raisins (soaked in rum even better), mint sprig

Instructions

  1. Lightly spray the insert of the slow cooker. Add all the ingredients into the slow cooker and whisk together.
  2. Cook on LOW for 3 to 3 1/2 hours until tapioca pearls become larger and transparent, and the liquid has thickened (it will not fully set until it is chilled). Stir once an hour to keep tapioca mixed in with the liquid.
  3. Remove tapioca and chill in the refrigerator to fully set.
Nutrition Facts
Slow Cooker Pumpkin Spice Tapioca Pudding (vegan)
Amount Per Serving
Calories 211 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 327mg 14%
Potassium 63mg 2%
Total Carbohydrates 45g 15%
Dietary Fiber 1g 4%
Sugars 26g
Protein 1g 2%
Vitamin A 95.3%
Vitamin C 1.6%
Calcium 31.2%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.