Chocolate Pumpkin Pudding
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pumpkin chocolate

Last week, I kicked off pumpkin season with a pumpkin and almond breakfast porridge (which many of you have made and enjoyed already — I’m so glad!). This week, pumpkin returns in the form of a rich, creamy chocolate pudding.

Chocolate pudding, you say? Why, yes. While it may be a very unusual use for pumpkin, I promise that this pudding tastes only like decadent chocolate: you’ll barely be aware of the fact that pumpkin is a base. The idea came to me last year when I made my raw brownies with pumpkin and chocolate frosting. The frosting was so good that I thought, “hey, who needs the brownies”–and that’s quite a thought! Here’s the unadulterated recipe.

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Chocolate Pumpkin Pudding

Author - Gena Hamshaw


  • 1 1/2 cups pumpkin purree or 1 can organic pumpkin–I like the Farmer’s Market organic brand
  • 3 tbsp raw cacao powder
  • 1/4 cup almond or cashew butter
  • 4 tbsp agave nectar or maple syrup to taste
  • Pinch sea salt


  • Blend all ingredients together in a food processor or blender. Makes 2 cups.


When my friends at Food52 asked me to come up with a perfect vegan chocolate layer cake, I knew right away that this pudding would also double as a chocolate “buttercream” filling layer. Needless to say, it worked perfectly. Along with two fluffy, chocolate layers of cake and a rich bittersweet chocolate ganache, this is a classic dessert.

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So: enjoy this pudding/buttercream on its own, use it to frost raw brownies, or stuff it between layers of cake. No matter how you serve it, it’s not only a delicious, but a healthful treat.

For my vegan chocolate layer cake, check out today’s New Veganism post!


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Categories: Uncategorized
Dietary Preferences: Gluten Free

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  1. That cake looks absolutely out of this world, and I’m so intrigued by the pudding! I’ll definitely be trying that for myself sometime, and in the meantime had to share a link to this post with my readers on my blog’s Weekend Wrap-Up today. Thank you for a delicious idea, and I hope you have a Happy & Healthy new year!

    Here’s a link to the wrap-up — I’d love for you to stop by and check it out:

  2. Yum, this looks simple and delicious. I must try soon, thanks!

  3. oh my…are you kiddin me?!
    I’m melting over here!
    thanks for the timely recipe.

  4. Also, I used this as salad dressing for my daughter with shredded Brussels sprout….

  5. Whoa. Both the pudding and the cake look out of this world. I actually feel that pumpkin and chocolate good great together! When you think about it, the spices involved in pumpkin pie, cinnamon, ginger, clove, orange zest all taste awesome with chocolate. I think it is a flavour match made in decadent fall heaven 🙂

  6. Thank you for another surprise recipe using pumpkin.
    I never thought pumpkin and chocolate can go together now what a nice new treat for my family.

  7. This is so unique–usually I see these sorts of recipes with avocados or just various nut butters and coconut oils as the base, but this is amazing…thank you for a refreshing take on a raw veg classic!

  8. Whoa, that chocolate cake looks so decadent 🙂

  9. Those both look delicious! I also have some birthday baking to do soon, might be the perfect chance to try out that cake!

  10. I was so intrigued by the idea of using pumpkin, that I could not wait, I had to make it yesterday. Boy, it was treat.
    I hate making icing because of high fat content(even if it is vegan) but this was perfect.
    Thanks you for sharing the recipe.
    My Family loved it.

  11. “you’ll barely be aware of the fact that pumpkin is a base.”

    This is what I love about pumpkin–it’s flavor can easily be enhanced in a recipe, or masked, depending on other ingredients. LOVELY pictures!

  12. Oh my goodness! This pudding looks so good!! I make a similar one, but don’t add the nut butter. Where have I been- hello? Nut butter makes everything better!:) Great post and recipe, and such lovely photographs. I also wanted to compliment you that I think you look more lovely and vibrant than you have in years in your recent photos you’ve shared!:)

  13. I’ve been obsessing over all things pumpkin and chocolate for the past few weeks. This pudding looks like an amazing way to combine the two! Lately I’ve been making a pudding with pumpkin puree, apple butter, peanut flour, and coconut oil. I bet a touch of cocoa would make it all the better!

  14. Wow yum! I am definitely going to try the pudding because it sounds so easy. And maybe the cake for a more festive occasion! I like the darker, sleek look of your photography for Food52. It’s different from your usual, but very cool.

  15. This looks insanely good! Any time there’s an occasion that calls for dessert, I never know what to make, but, thanks to you, I now have the perfect go-to recipe. This will definitely impress people, vegan or not. 🙂

  16. I thought I already knew what I was piping into my eclairs this weekend for my mother’s birthday, but now I have a serious decision on my hands. That looks killer.