Instructions: Cut off top of pumpkin; set aside. Remove seeds and fibers from shell. Sprinkle inside of shell with 1 tsp. pumpkin pie spice.

Pour water into large saucepan to a 1 inch depth. Replace top on pumpkin; place pumpkin on rack in saucepan; cover. Steam until tender, about 50 minutes. Drain excess moisture from inside of pumpkin. Heat oven to 350 degrees.

Mix tapioca, sugar, salt, eggs and milk in saucepan. Let stand 10 minutes. Heat just to boiling, stirring constantly; remove immediately from heat. Stir in vanilla.

Place pumpkin shell in baking pan (8x8x2 or 9x9x2 inches). Pour pudding into shell; sprinkle with 1/4 tsp. pumpkin pie spice. Pour hot water into pan to depth of 1 inch. (do not bake top of pumpkin).

Bake uncovered 30 minutes. Cut around top of pumpkin to loosen baked pumpkin from outer shell. Scoop out baked pumpkin while serving pumpkin.

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