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!
Patti A says
I made this with only 1/4 cup coconut sugar and no stevia. I did however add a few shakes of cinnamon. Plenty sweet and divine!!
Nichole says
Wonderful recipe for a fall treat! Enjoyed every bite. We are heading to Boulder for the day and was curious as to if you had a recommendation of a paleo friendly restaurant we could try for lunch. Thanks so much for all the yummy recipes. Your hard work creating recipes makes my life so much easier.
Elana Amsterdam says
Hi Nichole,
Hope you have a wonderful time in our lovely town! Here’s a link to a list of my favorite restaurants in Boulder:
https://elanaspantry.com/gluten-free-restaurants-in-boulder/
Enjoy!
Elana
Aya @ The Healthy Appetite Blog says
I’m TOTALLY trying this. It just looks so divine and yet so simple! I am just a sucker for chocolate but need to stop making baked everything so this is perf! Thank you!
-Aya
http://healthy-appetite.blogspot.de/
sharon says
I made this today. I used pie filling with spice, dk organic chic and reg. vanilla. It is wonderful!!!!!
Marie says
This is excellent! I love pumpkins…. but… I’ve never really ate many of them, other than just the seeds and occasional soup. I just love the way they look, and love growing them, there is something inexplicably quirky about them that I love. But I always have a glut I give away, or just make soup out of because I never know what to do with them. I would have never of thought of making a chocolate recipe out of them. I am going to try this next week at a dinner party!
arikamichel says
I normally don’t do chocolate and pumpkin together, but this sounds awesome.
Brianna says
I’m not opposed to the idea of using raw eggs but what purpose do they serve here? I would think the chocolate chunks would thicken it
DamselflyDiary says
I am opposed to using raw eggs and asked Elana the same question. She didn’t know how to make the recipe without eggs. So, I took it upon myself to adapt the recipe.
I simply whisked the eggs and coconut milk together and then heated them slowly in a double boiler (like you are making custard) while continuously stirring. I heated them until the mixture started to leave a coating on the sides of the pot. I then added the chocolate to melt it.
In a food processor I mixed the pumpkin, sugar and other ingredients. Once the chocolate was fully melted into the egg mixture, I mixed it into the bowl with the pumpkin. I then poured it into ramekins.
I just checked on mine after about an hour in the refrigerator and they are set beautifully and have a wonderfully creamy and rich quality.
Yes, cooking the eggs was an extra and time consuming step but I felt better about not eating raw eggs so it was worth it. Plus, I sense that they will last longer in the frig with the eggs being cooked.
Johanna says
I’m not opposed to raw pumpkin, but another easy way to cook the eggs would be to mix everything up in the blender, transfer to ramekins and then place them in an oven tray with high sides, fill the tray with boiling water and cook in the oven until just set. I’ve only done this without the chocolate but otherwise identical recipe and it works very well.
Johanna says
Sorry, that was meant to be ‘not opposed to raw egg’ :)
Ch'kara says
My hubby is diabetic and we tried stevia it’s disgusting, we now use Xylitol it’s not sugar but has the same sweetness and can be used spoon for spoon as sugar and has little calories.
Janet says
Just don’t let your pets get any xylitol. It can be deadly to them.
Linda says
When you say chocolate chunks are there substitutes like a semi sweet chips or cocoa powder?
sweetgreenkitchen says
I love pumpkin and I love chocolate, although usually not together. This recipe may change my mind. Looks SO good!