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!
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!
*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.