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layered chocolate pumpkin pudding with cool whip
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5 from 5 votes

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! 
Prep Time15 mins
Cook Time4 hrs
Course: Dessert
Cuisine: American
Keyword: pudding
Servings: 2
Author: Erin


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


  • 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.