We came up with this pumpkin spice sago because we love the idea of making recipes that go with the seasons. And now that it’s fall, the flavor of pumpkin spice fits perfectly of course. We wanted to do something a little unexpected, something more creative this time.

And honestly, it was a huge success. This pumpkin spice sago is creamy, sweet, smooth, and comforting. Sago is an Asian dessert made with tapioca pearls and some type of cream or milk. In fact, this would be better described as a sago pudding, because the tapioca pearls themselves are already called sago sometimes.

When preparing a type of sago pudding like this, some type of fruit is usually added. We’ve been making many types of sago lately because it’s something we really enjoy eating and a type of recipe that you can also play around with a lot.

We’ve made mango sago and strawberry sago that are to die for. You have to try them during the summer months for a fresher flavor. And for this fall season, this pumpkin spice sago is perfect.

Pumpkin spice is nothing more than the flavor of pumpkin accompanied by a mixture of spices that go great with the flavor of pumpkin, and therefore, with almost all the flavors of fall ingredients. It’s usually a blend of cinnamon, ground ginger, nutmeg, and ground cloves. Some people also add a little pepper to this blend for a little extra kick.

In this case, for this sago, the “fruit” we add is a little pumpkin puree, because it’s not pumpkin spice without pumpkin, of course. You can buy pumpkin puree ready-made or make it at home. Just cook pieces of pumpkin in boiling water for a few minutes and when it’s soft, it’s ready. Mash and crush these pieces well to obtain the puree.

If you like this recipe, you have to check out our mango sago, which is absolutely delicious.

Pumpkin spice sago

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Servings: 8

Course: Dessert, Snack

Cuisine: Asian

Ingredients Method

Ingredients

  

1x2x3x?

• 1 C tapioca pearls
• 1/2 can (7.48 oz) (212 gr) pumpkin puree, unsweetened
• 1 tsp cinnamon powder
• 1/4 tsp nutmeg powder
• 1 can (13.52 fl oz) (400 ml) coconut milk, unsweetened
• 1 can (12.17 fl oz) (360 ml) evaporated milk
• 2/3 C (5.65 oz) (160 gr) condensed milk
• Ice cubes, enough quantity

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Method

 

1. Add plenty of water to a medium saucepan and bring to a boil over high heat. Once the water has boiled, reduce the heat to medium-high, add the tapioca pearls, and stir gently with a spoon to prevent them from sticking.
2. Cook for 20 minutes, then remove the pot from the heat and cover it. Let the tapioca pearls sit in the hot water for 10 more minutes, until they are almost completely transparent, which means they are cooked through.
3. Pour the cooked tapioca pearls (sago) into a fine mesh strainer to drain the water, then rinse them with cold water. At this point, the tapioca pearls should be completely transparent. Fill a large bowl with cold water and place the strainer with the tapioca pearls on top so that they are submerged for 15 minutes.
4. Place the drained tapioca pearls in a large, deep serving dish. Add the pumpkin purée, cinnamon, nutmeg, coconut milk, evaporated milk, and condensed milk. Mix well with a large spoon until all the ingredients are completely combined.
5. There are two options for serving: cover the dish with plastic wrap and refrigerate for 4 hours, or add ice to the mixture to cool it faster. Once the sago is thoroughly chilled, serve in individual cups and enjoy.

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