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Home » Recipes » Dairy Free

Skinny Chocolate Pumpkin Pudding

By Erin · October 28, 2019 · Updated October 3, 2021 · 39 Comments

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Gluten FreeDairy FreeVeganVegetarian
pumpkin pudding with chocolate and cool whip

This Chocolate Pumpkin Pudding is made with better-for-you ingredients like banana, maple syrup, and yogurt, and the texture is spot-on. It can easily be made dairy free, and only requires 15 minutes of prep time! 

Originally published: November 2014 // Updated: October 2019

layered chocolate pumpkin pudding with cool whip

You're going to LOVE this pumpkin pudding, even if you're not a "pudding person". Miguel claims he's not, but he 100% devoured this pudding so I'm thinking maybe he is?

I like pudding for a few reasons, one of them being that it's easy whip up, and since you store it in the refrigerator, you can eat some every night after dinner. ...unless you end up eating it all in one sitting, which is more than ok.

This pudding recipe uses nontraditional pudding ingredients, but the texture is exactly the way pudding should be. Read below for tips on how to make it perfectly each and every time!

WHY YOU NEED THIS PUMPKIN PUDDING

  • It's made with better-for-you ingredients like banana, maple syrup and yogurt
  • It combines the two BEST flavors into one pudding recipe
  • The texture is spot-on!

layered chocolate pumpkin pudding

HOW TO MAKE CHOCOLATE PUMPKIN PUDDING

This pudding recipe is a little bit different than traditional pudding (i.e. it's healthier), so let me walk you through how to make it.

First, you'll make the pumpkin layer by whisking ALL of the pumpkin ingredients--pumpkin, milk, yogurt, syrup, and spices--together before transferring them to glasses or jars.

The chocolate layer begins with a mashed banana, then it's combined with cocoa, milk, syrup, yogurt, and cinnamon. While this may seem good enough, you can (and should!) take it a step further by melting chocolate and coconut oil together, then adding the melted chocolate to the bowl with the banana and mixing everything together really well.

Tip: You can melt the chocolate and coconut oil together on the stove or in the microwave. If you go the stovetop method, be sure to stir frequently so the chocolate doesn't burn. If you go the microwave route, use a microwave-safe bowl.

how to make pudding

INGREDIENT SUBSTITUTIONS

Almond milk: Technically, any milk works in this recipe. If you want to keep the pudding dairy free, be sure to use dairy free milk. But, regular dairy milk does work if that's your preference.

Dairy free yogurt: Forager is my favorite brand of plant-based yogurt, but for this recipe, we want to use yogurt with a thicker consistency. So, I like Kite Hill or So Delicious (make sure to get plain-flavored yogurt). If you're ok eating dairy, regular Greek yogurt works well too.

sprinkling pumpkin pie spice on top of pudding

pudding topped with cool whip

OTHER HEALTHY DESSERT RECIPES

  • Flourless Sweet Potato Brownies
  • Banana "Nice Cream"
  • Chocolate Peanut Butter Chickpea Cookies
layered chocolate pumpkin pudding with cool whip

Skinny Chocolate Pumpkin Pudding

This Chocolate Pumpkin Pudding is made with better-for-you ingredients like banana, maple syrup, and yogurt, and the texture is spot-on. It can easily be made dairy free, and only requires 15 minutes of prep time! 
5 from 5 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 2
Author: Erin

Ingredients

for the pumpkin:

  • ⅔ cup pumpkin
  • ½ cup almond milk
  • 1 tablespoon dairy-free plain yogurt
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon all spice
  • Pinch of nutmeg

for the chocolate:

  • 1 ripe banana
  • ½ cup almond milk
  • 1 tablespoon dairy-free plain yogurt
  • 1 tablespoon maple syrup
  • ⅓ cup cocoa powder
  • ¼ teaspoon cinnamon
  • ½ cup chocolate chips I used Enjoy Life
  • 2 tablespoon coconut oil
  • cool whip for topping

Instructions

  • Place all of the pumpkin ingredients (pumpkin, milk, yogurt, syrup, cinnamon, allspice, nutmeg) together in a bowl; mix with an electric mixer until everything is smoothie; distribute evenly in two cups/bowls.
  • In a separate bowl, mash the ripe banana with a fork, and then add milk, yogurt, syrup, cacao, cinnamon; mix with an electric mixer.
  • In a microwave safe dish, place the chocolate chips and coconut oil and microwave until melted; add melted chocolate to the bowl with the banana and mix with the mixer until everything is smooth.
  • Slowly pour the chocolate lower overtop of the pumpkin layer.
  • Chill in the refrigerator for at least four hours (or overnight).
  • Top with cool whip and enjoy!

Notes

*The recipe calls for almond milk, but ANY milk will work. Same with the yogurt--if you don't want to use dairy free yogurt, you can use Greek yogurt instead. 
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

Q: Did you start eating/drinking pumpkin too early this year? Have you ever tried TruWhip? <<that’s the whipped cream I used for these

« Mushroom Gravy Recipe (vegan)
Flourless Almond Butter Chocolate Chip Cookies »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Erin @ Erin's Inside Job says

    October 29, 2019 at 10:41 am

    LOOK AT THAT NOISE REDUCTION

    Reply
    • Erin says

      October 29, 2019 at 3:54 pm

      HAHA thank you!!

      Reply
  2. Breeta Garland says

    October 28, 2019 at 10:34 pm

    This looks so good! Both my kids are dairy free so this is just perfect!! Can't wait to try it!! Thanks for sharing!

    Reply
  3. Kimberly says

    November 20, 2016 at 11:26 pm

    It's such a great idea but something didn't go right for me 🙁 my canned pumpkin was organic so maybe it changed the consistency? My pumpkin was too runny and the chocolate was really thick 🙁 (i exchanged the banana for a ripe avocado as my son doesn't like banana) Also it could have been a little sweeter. Any tips on the pumpkin consistency? Thx.

    Reply
    • Erin says

      November 21, 2016 at 6:30 pm

      Hi Kimberly--hmmm that's so strange about the pumpkin! Maybe place the can of pumpkin in the refrigerator ahead of time so it firms up (I assume it would). I've never had that problem before. As for the sweetener, you could add a little more cinnamon if the taste wasn't as sweet as you'd like it.

      Reply
  4. Jessica @ Nutritioulicious says

    September 29, 2015 at 8:09 pm

    I need this in my life now! It looks so amazing - I was immediately drawn in by your stellar photos!

    Reply
  5. Masala Girl says

    February 26, 2015 at 10:44 pm

    haha girl i eat pumpkin year round! i love making stuff with it 🙂 my fav combo is pumpkin and yogurt, with: fruit, nuts, and /or oats or something!

    Reply
  6. Alexa says

    November 26, 2014 at 6:45 pm

    Ooh delicious! I needed a gluten free dessert for Thanksgiving dinner tomorrow and this will do nicely! ! Thanks so much!

    Reply
    • Erin says

      November 26, 2014 at 7:16 pm

      Wonderful--I hope you enjoy it!

      Reply
  7. dianna says

    November 25, 2014 at 10:16 am

    5 stars
    My 2 year old just got diagnosed with all of the main food allergies except for nuts. Desserts have been SO hard to find recipes for. This was super easy to whip up as I had all of the ingredients already. Can't wait to dig into it tonight 😀

    Reply
    • Erin says

      November 26, 2014 at 7:16 pm

      I'm sorry to hear about your 2 year old but I hope he/she AND you enjoyed this dessert 😀

      Reply
  8. Jacqueline in Atlanta says

    November 24, 2014 at 7:27 pm

    That looks amazing and I adore pumpkin anything. Can't wait to make it. Thanks for sharing!

    Reply
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