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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!Â
Originally published: November 2014 // Updated: October 2019
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!
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.
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.
OTHER HEALTHY DESSERT RECIPES
Skinny Chocolate Pumpkin Pudding
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
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
