Preheat oven to 350° F.

Wash each pumpkin and 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 and add 1 in. of water to pan.

Cover and bake at 350° for 45 minutes.

Meanwhile, in a large saucepan, combine the sugar, tapioca, salt and milk. Let stand for 5 minutes.Then bring to a boil, stirring constantly. Remove from the heat.

Stir a small amount of hot mixture into eggs and return all to the pan, stirring constantly.

Bring to a gentle boil and cook while stirring for 2 minutes longer.

Remove from the heat and 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.