It is pumpkin season, so of course I have a few pumpkin recipes to share with you for the month of October. I’m really excited to share this recipe for Pumpkin Chocolate Pudding! This pudding is dairy and refined sugar-free, and loaded with healthy fats, fiber, and antioxidants.
In 2020, when trick-or-treat plans up in the air for most families, I thought this could be a fun chocolate treat to serve at home on Halloween. Set out a toppings bar and let everyone decorate their own pudding with their favorite toppings. Maybe even set out some gummy worms and chocolate sandwich cookies, and this could be a fun updated version of the “dirt cups” us Millennial kids grew up with! No matter what your Halloween plans are, serving this pudding with a toppings bar sounds like a fun party idea.
This pudding would also make an excellent pie filling. Pour the blended pudding into a prepared pie crust of your choice, top with whipped cream, and maybe it will be a fun twist to your Thanksgiving dessert table! It’s still a pumpkin pie, after all!
This pudding takes one step of planning ahead - be sure to put your can of full-fat coconut milk in the refrigerator the night before you plan to make the pudding. See my notes at the end of the recipe for more details.
Original publication date: October 15, 2020
This creamy pudding is dairy and refined sugar-free, and loaded with healthy fats, fiber, and antioxidants.
1 1/4 cup pumpkin puree
1 large ripe avocado (or 2 small), skin and pit removed
2 Tbsp. coconut cream (see notes)
1/3 cup unsweetened cocoa powder
1/3 cup + 1 Tbsp. pure maple syrup
1 tsp. vanilla extract
1/2 tsp. sea salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
Notes:
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
Leave a comment