This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
High protein chocolate pumpkin pudding, a perfect dessert or snack made in minutes! It is vegan, gluten-free, oil-free & 10 grams protein per serving!
Chocolate Pudding with Pumpkin
I love unadulterated chocolate much of the time. For example, a slice of my grain-free chocolate cake, a warm brownie, or a piece of dark chocolate bark at the end of a great meal.
But more often than not, I prefer my chocolate tempered with other flavors: lush caramel, exotic spices, and tart fruits top my list. It is what led me to fashion a quick and simple recipe made with chocolate and pumpkin.
It is a successful marriage.
Recipe Benefits
- No cooking required! Blend and chill.
- High protein (10 grams protein per serving)
- High fiber (4 grams fiber per serving)
- Vegan (egg-free, dairy-free)
- Oil-free
- Gluten-free
- Super easy and fast to prepare
- Only 5 ingredients
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- canned unsweetened pumpkin puree (not pie filling)
- unsweetened natural cocoa powder
- plant-based vanilla or chocolate protein powder
- full fat coconut milk
- maple syrup
Health Benefits of Canned Pumpkin
Velvety textured, mellow tasting pumpkin is an ideal food to keep on hand. It is high in nutrients, especially immunity-boosting vitamins A and C, contains a mere 49 calories per 1/2 cup serving, and is rich in fiber.
Further, pumpkin:
- is a good source of vitamin E, iron and folate.
- contains many antioxidants, such as alpha-carotene, beta-carotene and beta-cryptoxanthin, which may protect your cells against damage by free radicals.
- is high in potassium, which has been linked to multiple heart benefits.
In this easy chocolate pudding, the pumpkin adds body and richness with no more effort than pushing a button and wielding a rubber spatula.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- In a blender (I used a Vitamix) or food processor, process all of the ingredients–unsweetened pumpkin puree, unsweetened cocoa powder, vegan protein powder, coconut milk, and maple syrup–until well blended and smooth, stopping once or twice to scrape down the sides of the processor bowl or blender pitcher with a spatula.
- Scrape the pudding mixture into a medium bowl, covered container, or into individual jars or ramekins.
- Cover and chill at least 2 hours for it to thicken and for the flavors to blend.
- If desired, sprinkle with the pepitas before serving.
FAQ
- Will the pudding become thicker after chilling? Yes! The pudding will thicken as it chills, thanks to the thickness of the pumpkin, but also because of the full-fat coconut milk. As the pudding becomes cold, the coconut milk helps solidify the pudding in a creamy treat.
- Does the pudding taste like pumpkin? No, it tastes like chocolate :).
- How long can I store the high protein chocolate pumpkin pudding? Store the pudding in airtight container(s) in the refrigerator for up to 5 days.
- Can I freeze the pumpkin pudding? I do not recommend it.
- I am not vegan. Can I make this with whey protein powder? Yes! Replace the plant-based protein powder with an equal amount of chocolate whey protein powder or vanilla whey protein powder.
- What can I use in place of maple syrup? You can use an equal amount of almost any sweetener you prefer. For example, agave nectar, brownie rice syrup, coconut sugar, brown sugar, or granulated sugar.
Related Recipes
High Protein Chocolate & Pumpkin Pudding (No Cook)
Ingredients
- 1 15- ounce 435 g can unsweetened pumpkin puree (not pie filling)
- 1/3 cup 75 mL unsweetened natural cocoa powder
- 1/2 cup 125 mL plant-based vanilla or chocolate protein powder
- 1 cup 237 mL full fat coconut milk, (well-stirred)
- 3 tablespoons 45 mL maple syrup, (see notes for options)
- Optional: toasted or raw green pumpkin seeds (pepitas)
Instructions
- In a blender (I used a Vitamix) or food processor, process all of the ingredients, except the optional pepitas, until well blended and smooth, stopping once or twice to scrape down the sides of the processor bowl or blender pitcher with a spatula.
- Scrape into a big container or into individual jars or ramekins. Cover and chill at least 2 hours for it to thicken and for the flavors to blend.
- If desired, sprinkle with the pepitas before serving.
Notes
Nutrition
Hi everybody! I have a problem, i did this recipe but it ferment in just two days.. 🙁 how can i preserve it for more time??
Made a single serving of this for breakfast! Didn’t have chocolate protein powder so I used vanilla and it was delicious! Definitely making again! Thank you!
Hi there! I’m just wondering how long this will last in the fridge for? Thanks!
Up to 2 weeks!
This was the first recipe I made from this site and it is terrible. Manages to take two delicious flavors (pumpkin, chocolate) and ruin both of them. This is a recipe that should have a base level of sweetener as unsweetened cocoa & pumpkin are overwhelmingly bitter. This is not a recipe where sweetener is optional. Not making any other recipes from this site.
Nicolette–I am sorry you did not like the recipe, but it does not sound like you followed the directions. This has sweetened chocolate protein powder in it. Brands vary by sweetness, which is why I say that adding ADDITIONAL sweetener is optional. Cocoa powder is bitter, but canned unsweetend pumpkin should not be bitter at all unless it is spoiled.
My son has a TON of severe food allergies and varying medical issues that make eating / swallowing food difficult. He does love chocolate pudding, but due to his unique set is unable to enjoy it. I made this with a chocolate pea protein powder and chocolate coconut milk and served it for breakfast. It is a winner!
Great, Katie!
This sounds delicious, but I don’t like protein powder. Should I up the cocoa powder and add a bit of stevia or sugar? Any substitution help would be greatly appreciated 🙂
That sounds like a good idea, Allison. I would start with a small amount of additional coca at a time ( same with sweetener)
I read this, got up and made it in my blender in 5 mins and am now enjoying the deliciousness!!! Thank u!!
This is DELICIOUS!!!! And so simple to make. Thank you!
Love love love everything about this. I always keep pumpkin around becuase it is so easy to add to so many things. This is so luscious and satisfying. Thank you!
Chocolate, pumpkin and protein – sounds like a winner!
It’s a perfect pick-me-up–even my 6-year old loves it (and he has strong opinions about food!) 🙂
I am a major sweet-tooth too, Monica–this empowers and satisfies at the same time 🙂
This looks amazing, going to make it tomorrow.