Pumpkin Chocolate Pudding
Not to state the obvious, but ‘tis the season for pumpkin-flavored everything. I’m not sure when the craze started but it seems that from about mid-September on, we go on a collective pumpkin feast that doesn’t end until roughly around the day after Thanksgiving, which is when we don’t want to think about pumpkin-flavored anything until the next September. Then we do it all again. This is a-okay as far as I’m concerned because I love pumpkin.
This pudding is delicious warm but I especially love it cold, giving it a chance for the flavors to meld. It is smooth, decadent and comforting without being too rich, the perfect dessert with a warm meal. Feel free to top with your favorite dairy-free whipped topping.
3 cups plain almond milk
2 T. organic cornstarch
16 oz. pumpkin purée (not pumpkin pie filling)
1/3 to 1/2 cup pure maple syrup (depending on how sweet you like it)
3 T. cacao or cocoa powder, unsweetened
2 t. pumpkin pie spice
Pinch of salt
6 oz. Fair Trade dark chocolate, roughly chopped, or chocolate chips (optional)
2 t. vanilla
In a medium saucepan, add 1 cup of almond milk and the cornstarch. Whisk together until dissolved.
In a blender, add the pumpkin and remain 2 cups of almond milk. Purée until smooth. and pour into the saucepan with the maple syrup, cacao powder, pumpkin pie spice and salt.
Over a medium heat, whisk until it is all dissolved together, careful to watch for a boil. Once it starts a low boil, turn it down and continue whisking until the mixture thickens, about 7 - 8 minutes. Add the optional chocolate pieces and stir until melted. Stir in the vanilla, remove from heat, and pour into your serving cups or container. Allow this to chill for several hours or overnight. Serve with dairy-free whipped topping - or just plain as it is - and enjoy!
Not to state the obvious, but ‘tis the season for pumpkin-flavored everything. I’m not sure when the craze started but it seems that from about mid-September on, we go on a collective pumpkin feast that doesn’t end until roughly around the day after Thanksgiving, which is when we don’t want to think about pumpkin-flavored anything until the next September. Then we do it all again. This is a-okay as far as I’m concerned because I love pumpkin.
This pudding is delicious warm but I especially love it cold, giving it a chance for the flavors to meld. It is smooth, decadent and comforting without being too rich, the perfect dessert with a warm meal. Feel free to top with your favorite dairy-free whipped topping.
3 cups plain almond milk
2 T. organic cornstarch
16 oz. pumpkin purée (not pumpkin pie filling)
1/3 to 1/2 cup pure maple syrup (depending on how sweet you like it)
3 T. cacao or cocoa powder, unsweetened
2 t. pumpkin pie spice
Pinch of salt
6 oz. Fair Trade dark chocolate, roughly chopped, or chocolate chips (optional)
2 t. vanilla
In a medium saucepan, add 1 cup of almond milk and the cornstarch. Whisk together until dissolved.
In a blender, add the pumpkin and remain 2 cups of almond milk. Purée until smooth. and pour into the saucepan with the maple syrup, cacao powder, pumpkin pie spice and salt.
Over a medium heat, whisk until it is all dissolved together, careful to watch for a boil. Once it starts a low boil, turn it down and continue whisking until the mixture thickens, about 7 - 8 minutes. Add the optional chocolate pieces and stir until melted. Stir in the vanilla, remove from heat, and pour into your serving cups or container. Allow this to chill for several hours or overnight. Serve with dairy-free whipped topping - or just plain as it is - and enjoy!
Vegan, Recipe, Pudding, Pumpkin, Chocolate, Snack, Dessert, Autumn