I wanted to try a dessert with tapioca flour since the gravy didn’t work for me. It really worked well for that.
1 can of pumpkin and place in a pot
3/4 cup brewed coffee (optional) pumpkin is really bland and tastes too healthy like something raw from the garden vine, this will help
1/2 cup of tapioca flour/starch (same) and add 1/2 cup almond milk or whatever you want. Mix that together.
Add that to the pumpkin and stir constantly. Turn on the heat of the pumpkin and keep stirring
Add sugar to what you like it to be. Add 1/3 cup to start off…..
Get the pumpkin to a rolling boil and then keep it there between medium heat and boil for at least 5 minutes.
I tried eating it sooner but you can taste the tapioca flour! And if the flour is not cooked you could get salmonella poisoning, and we aren’t supposed to eat flour raw!!!!
So keep it cooking for 5 minutes without letting it settle or burn at the bottom by stirring it. You could add maybe 3 more tablespoons of milk but not much more because you want it to set up like pudding. After this you won’t taste the flour!!!! Yum!
You could make some gluten free crust, press it into some muffin tins with liners and bake that first. Let that cool. Then spoon in the pumpkin, after it’s cooled down to warm, and let it all set and cool in the fridge.
I like the flour crust for pumpkin and the graham cracker crust for cheesecakes and white puddings.
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