When fall arrives I pull my pumpkin recipes out of their file. I’m a huge fan of all things pumpkin as well as pumpkin spice. My husband? Not so much. While I add warming cinnamon and nutmeg to my daily (liver cleansing) Dandelion Coffee, he shies away from the flavors of fall.
I made this Pumpkin Chocolate Chiffon Pudding for my beloved, so that he would have a fun fall dessert to partake in while the boys go to town on Pumpkin Spice Meringues.
My husband is a fan of my chocolate recipes, and this is for him. You can’t go wrong with chocolate pudding. You also can’t go wrong with pumpkin pudding –that’s why I made a chocolate pumpkin pudding! And this Chocolate Pumpkin Chiffon Pudding is a richly decadent, yet healthy dessert for the whole family.
Chocolate Pumpkin Chiffon Pudding
Ingredients
- ½ cup roasted pumpkin or canned pumpkin puree
- ½ cup full fat coconut milk
- 2 large eggs
- ½ cup coconut sugar
- 1 cup chocolate chips, melted
- ¼ teaspoon celtic sea salt
- 5 drops vanilla stevia
Instructions
- In a food processor combine pumpkin, coconut milk, and eggs
- Pulse in coconut sugar, melted chocolate, salt, and stevia
- Transfer into ½ cup mason jars, and place in fridge for 2 hours to set
- Serve
During fall when I’m obsessed with pumpkin, I keep a freshly baked pumpkin or squash in the fridge at all times. If you’re not sure how to do this see my How to Roast Pumpkin post. It’s easier than you think. If you don’t have time for that, I tested this Pumpkin Chocolate Chiffon Pudding recipe with canned pumpkin as well and I’m happy to report that it works! When you have canned pumpkin (or freshly baked pumpkin) on hand, this is a lovely, quick and easy pudding recipe, that’s perfect for fall, or any time of year!
Lately, the boys and I have been baking my Paleo Pumpkin Pie every weekend. They love this pie with homemade whipped cream (yes, they can eat dairy). It’s super fun to see my teenage boys in the kitchen teaching their friends how to make whipped cream from scratch. Next on their plate? A “how to make whipped cream from scratch” video. Stay tuned!
To see more of my boys and their friends in action in the kitchen, check us out on instagram, I post fun, healthy updates there everyday!
Kathy says
If you are concerned about eggs that are raw you can use the homogenized ones that come in a container like a milk carton. These have been subjected to a process that kills off Salmonella and other nasty bacterial agents. Since my family raises our own eggs I don’t worry about such things. I know where the eggs have been. How the chickens have been raised. Their health, their feed and all the variables as to how the eggs have been handled. You can’t say that about the store bought eggs.
I can’t wait to try this recipe!
elizabeth kelly says
I was once told that salmonella comes from the shells rather than the “insides” of the egg.
Morissa says
I’ve not really come to understand the use of flavored stevias. If I just stick with vanilla extract, how much would you recommend?
rainjuli says
Id like to know this as well…. I’m allergic to stevia
Elaine Cooper says
Brown rice syrup is a good alternative
Gail says
Yes, the eggs are raw; this is normal. Many folks use raw eggs in their smoothies. You can use your Vitamix to make the recipe. Put the egg and milk in first and add the pumpkin puree a little at a time on slow speed. Add the other ingredients a little at a time at slow speed.
Susan says
Ok – I give up – it wouldn’t let me leave a comment like I used to. It demanded a facebook account, or, etc. I do not use social internet stuff that tracks you.
Mari Ann Lisenbe says
Thanks for the incredibly sounding recipe. Your hubby sounds like mine! While our sons & I love all things pumpkin, hubby prefers chocolate. I must give this one a try.
ginaandtheboyz says
I am interested in this recipe, I love pudding. I am also allergic to eggs. Do you have any suggestions?
Reisha says
I am allergic to eggs and would like a good sub too
Vivian says
How about using chia seeds as an egg substitute? Grind up 1 tbsp chia seeds then mix with 3 tbsp water. Let sit for about 5 minutes or so until thickened & goopy like an egg.
Ilona @ Ilona's Passion says
Yummy pudding, I can eat it right now!
tara says
yes I’m interested in the eggs and if they stay raw as well. I know they vitamix can hear things up but curious on the specifics. thank you! I love your recipes elana, they always work and I’m never afraid my Ingredients will be wasted!
Elaine Cooper says
Have you ever used chia seeds as egg substitute?
DamselflyDiary says
See my reply to another commenter (below). I cooked my eggs and detailed how I did it.
Melanie says
What can I used instead of coconut sugar?
sweetgreenkitchen says
I use natural cane sugar interchangeably with coconut sugar, although I do find coconut sugar is a bit less sweet tasting.
Angie says
I’ve used melted honey for recipes like this, but you’d have to use 1/3 cup instead of 1/2 cup because Honey is sweeter tasting than coconut. Should be fine.
hope this helps :)
Brooke says
Just want to make sure that I’m reading the recipe correctly….the eggs stay raw? Is there no heating process other then melting the chocolate?
Laura @ Raise Your Garden says
I was wondering that too. Anyhow, I am in love with this recipe. I am new to pumpkin and chocolate and find that duo marvelous! So tasty. Husband is the same as yours on pumpkin, fall flavors not a favorite. But hey, he doesn’t refuse too many desserts.
damselflyDiary says
See my reply to another commenter (below). I cooked my eggs and detailed how I did it.