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Skinny Chocolate Pumpkin Pudding

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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

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 4 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 2

Ingredients

for the pumpkin:

  • 2/3 cup pumpkin
  • 1/2 cup almond milk
  • 1 tbsp dairy-free plain yogurt
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp all spice
  • Pinch of nutmeg

for the chocolate:

  • 1 ripe banana
  • 1/2 cup almond milk
  • 1 tbsp dairy-free plain yogurt
  • 1 tbsp maple syrup
  • 1/3 cup cocoa powder
  • 1/4 tsp cinnamon
  • 1/2 cup chocolate chips I used Enjoy Life
  • 2 tbsp 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. 
Course: Dessert
Cuisine: American
Keyword: pudding
Author: Erin

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

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Erin

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

  3. AvatarKimberly says

    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

    • ErinErin says

      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

  7. Avatardianna says

    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

  9. AvatarCat says

    I did kind of OD on pumpkin last month! It culminated in me eyeing up all the carved halloween pumpkins, thinking of recipes to make with them… and realising I might have a pumpkin problem 😉

    This looks so good – I love the pumpkin chocolate combo (and no, it never gets old) and am very tempted to make this for breakfast…

    Reply

  11. AvatarSelena @ The Nutritious Kitchen says

    Okay first of all these photos are gorgeous! And seriously my mouth is just watering looking at these…
    But I totally feel you about the whole “starting pumpkin early”…I did the exact same thing and now I am sort of just over it all and it’s not even thanksgiving lol
    I’m thinking this chocolate pudding may bring me back to my senses though. Pinning!

    Reply

  13. AvatarJulia says

    I’m not even close to being over pumpkin, and this pudding looks soooooo fantastic! I love how healthy it is! It’s totally one of those desserts that I’d be all, “you’re welcome, Julia…you’re welcome for all that nutrition.” UGH soooo good!

    Reply

  20. AvatarKelly @ Kelly Runs For Food says

    Haha I saw the “4 hour” prep time before I read through the recipe and I thought, “heck no!” then realized that obviously, it has to chill in the fridge, so that makes sense now. I’m definitely not over pumpkin yet, but I didn’t really have much pumpkin stuff until recently. The leaves only changed down here in the past two weeks!

    Reply

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