Pumpkin Chocolate Pudding

Pumpkin Chocolate Pudding

Pumpkin Chocolate Pudding.  This is a seasonal recipe that goes well with any dish– it can be an every day treat, holiday dessert or just a quick snack. Simple, easy and delicious.  Vegan, gluten free and dairy free.

Pumpkin Chocolate Pudding

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 4-6 servings

Serving Size: 1/2 cup - 3/4 cup

Calories per serving: 310

Pumpkin Chocolate Pudding

Pumpkin Chocolate Pudding. Sweet, creamy, yummy. Vegan, gluten free, dairy free.


  • 1 can of organic pumpkin
  • 1/2 cup coconut sugar
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp sea salt
  • 1 cup almond milk
  • 2 eggs-vegetarian option
  • Egg substitute equivalent to 2 eggs-vegan option. (I use Follow Your Heart Vegan Egg)
  • 2 tbsp maple syrup
  • 3 tbsp melted vegan chocolate chips


  1. Add all ingredients except melted chocolate
  2. Oil bottom of pie pan with coconut oil
  3. Pour pumpkin mixture in pie pan and spread evenly
  4. Bake at 325 for 1 hour
  5. Remove pan from oven. While still warm, spread melted chocolate on top of pumpkin pudding. Let chocolate cool until it is semi solid. Mix chocolate into pumpkin pudding and serve. You should have chunks of chocolate throughout the pudding. Makes 4-6 servings.

Steps for making Pumpkin Chocolate Pudding

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Pumpkin Chocolate Pudding

More pudding recipes that you might like:

Chocolate Avocado Pudding

Maple Cranberry Brown Rice Pudding

Chocolate Chia Raspberry Pudding


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