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
- 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
- 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
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!
Elena – I love your site and use it often!
I have made some modifications to this recipe’s direction and thought I would share them.
the ingredients remain the same, though I shape stevia for (1) TS maple syrup.
This makes for a silky smooth pudding and the eggs cook lightly.
1. Melt chocolate in double boiler
2. Add coconut sugar, whisk til smooth
3. Add pumpkin, whisk til smooth
4. Remove from stove and allow to cool, 10 minutes, though still warm
4. In separate bowl, beat eggs until smooth and frothy
5. Slowly add chocolate mixture to eggs while beaters are on, and add maple syrup.
6. Divide into 6 ramekins, refrigerate overnight.
Dale, thanks for your comment and for sharing your adaptations! And thanks for your kind words about my website :-)
I wanted to let any Chocolate Peanut Butter fans know that from the first time I saw this recipe last year I knew that I had to sub PB for Pumpkin. It is my all time favorite dessert. It almost comes out like a cheesecake. Thanks Elana for the inspiration.
Pam, you’re very welcome!
Hey Elana, what would you use instead of stevia in most recipes? I get horrible brain fog from stevia. I usually use honey but that might change the consistency. If there is coconut sugar in it, do we really need the stevia?
Charlene, thanks for your comment! I haven’t tried replacing the stevia in this or my other recipes. To do so, I would need to retest them. Feel free to experiment and if you come up with something that works I hope you’ll stop back by and let us know :-)
Mike Mehr says
I used this as the filling for a chocolate cream pie with a purchased shell. (Mi-del makes a GF one with rice flour, if you’re tolerant of that, or try one of Elana’s).
Since I don’t like stevia and can’t use sugars, I’ve been using Lo-han (the Swanson product). I have found that a few Tbsp in baked goods works well, and I used about 3 Tbsp here. It came out like bittersweet chocolate, but I love that flavor so that’s what I’m posting here. If you prefer sweeter, I would try adding another Tbsp of Lo-han.(Be careful, though! A little goes a long way.)
I also prefer using Wondercocoa powder (decaffeinated, available at Whole Foods or online), so I modified to use cocoa butter as the fat (I had some around). I’ve seen folks sub coconut oil instead (see post from Elissa on 10/22/14).
Finally, I used 1/2 tsp. of vanilla extract instead of the vanilla stevia.
— Full recipe as modified —
Pumpkin Bittersweet Chocolate Cream Pie
1/2 cup pumpkin puree
1/2 cup full fat coconut milk
2 large eggs
85g cocoa butter (this is a chunk about like a 2-2.5″ cube or so)
3 Tbsp + 1 tsp Lo Han Guo from Swanson (my preferred sweetener)
1/2 cup + 1 Tbsp Wondercocoa decaf cocoa powder
1/4 tsp celtic sea salt
1/2 tsp vanilla extract
1 pie crust of choice
1. I melted the cocoa butter in an oven-proof dish in a 400-degree toaster oven until all melted (I checked after 5m, 6m, and was done at 7min).
2. While that was melting, I combined the coconut milk, eggs, and pumpkin in my Vitamix on low speed.
3. I added the dry ingredients (Lo-han, WonderCocoa, and salt)
4. When the cocoa butter was melted, I drizzled it into the Vitamix slurry
5. I poured the mixture into my pie shell and put it into the fridge
6. I found that at 2 hours it wasn’t quite set, so I left it in for another hour.
— End of modified recipe —
If you like that luxurious bittersweet taste, enjoy! I’d love to hear how any of this turned out for anyone who tried it.
Thanks, Elana, for all your work on recipes. I find them to be an excellent jumping-off point for my experiments. Your attention to detail almost always guarantees me a success (all failures have been my own fault lol!).
Thanks for your amazing comment Mike! I really appreciate it :-)
I shared this with two of my friends the other day and asked if they liked it. In answer, they both licked their bowls clean!!! (:
Thank you so much for such a great recipe!