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1. Gather the ingredients.

Note: Pre-measure everything before beginning this recipe, as it comes together very quickly once you have started.

  • ¾ cup pumpkin puree
  • 1 ¼ cup nondairy milk, divided-I like a combination of almond and coconut milk. Be aware that some milks are more watery than others, which may effect the texture of the pudding.
  • 1/8 cup cornstarch
  • ½ cup coconut or regular cane sugar
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ½ cup chocolate chips or chopped chocolate bits
  • 1 tsp vanilla
  • Optional-chopped almonds or vegan whipped cream for topping

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2. Prepare the pudding base.

Stir the cornstarch with 1/4 cup nondairy milk in a small bowl and set aside. In a medium saucepan, place the rest of the nondairy milk, sugar,and spices. Bring to a low boil over medium heat.

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3. Make a slurry.

Carefully, scoop out a few spoonfuls of the hot mixture into the cornstarch mixture to make a slurry. Add the slurry back into the pan, whisking quickly.

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4. Add the pumpkin, chocolate, and vanilla.

First, add the pumpkin, whisking to mix in well. Turn the heat down and add the vanilla and chocolate pieces, whisking until the chocolate is melted (this should happen quickly) and the mixture is smooth.

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5. Finish the pudding and let cool.

Turn off the heat and portion the pudding into containers. Let cool in the refrigerator for at least an hour or two, until chilled. Serve with chopped almonds or vegan whipped cream if desired.

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Vegan Chocolate Pumpkin Pudding

Serves 4-6

  • ¾ cup pumpkin puree
  • 1 ¼ cup nondairy milk, divided-I like a combination of almond and coconut milk. Be aware that some milks are more watery than others, which may effect the texture of the pudding.
  • 1/8 cup cornstarch
  • ½ cup coconut or regular sugar
  • 1 ½ tsp cinnamon
  • ½ tspnutmeg
  • ¼ tsp allspice
  • ½ cup chocolate chips or chopped chocolate bits
  • 1 tsp vanilla
  • Optional-chopped almonds or vegan whipped cream for topping

Gather and measure all the ingredients beforehand as this recipe comes together very quickly. Prepare the pudding base by mixing the cornstarch with 1/4 cup nondairy milk in a small bowl, then set aside. In a medium saucepan, place the rest of the nondairy milk, sugar,and spices. Bring to a low boil over medium heat. Scoop out a few spoonfuls of the hot mixture into the cornstarch mixture to make a slurry. Add the slurry back into the pan, whisking quickly. Next, add the pumpkin, whisking to mix in well. Turn the heat down and add the vanilla and chocolate pieces, whisking until the chocolate is melted (this should happen quickly) and the mixture is smooth. Turn off the heat and portion the pudding into containers. Let cool in the refrigerator for at least an hour or two, until chilled. Serve with chopped almonds, vegan whipped cream.