Pumpkin mania. It’s a thing. And it’s a thing that seems to start happening earlier and earlier every single year.
And while I don’t personally subscribe to the pumpkin mania that descends upon us during those last long hot weeks of Summer, I can certainly get down with some pumpkin recipes in a seasonally appropriate time frame. Like during the months of October and November. That’s is.
Sorry folks. But I draw the line at pumpkin-flavored bullshit in August. If you’ve been following along here for a while now, then this isn’t news to you. I make my pumpkin shaming well known.
BUT! Since it’s nearing the end of October, and today is the much anticipated annual Virtual Pumpkin Party, it seems like an appropriate time to share the recipe for this Easy Blender Pumpkin Chocolate Pudding. So let’s do this!
Today marks the third year of Sara’s #virtualpumpkinparty. Which if you’re not familiar with what that is, let me sum it up for you: it’s a day when a bunch of food bloggers flood the internet with new pumpkin recipes. That’s it. This year, there are over 80 food bloggers participating (you can find all the recipes linked HERE). So if you’re a pumpkin lover, today is like your Birthday X 1,000.
The first year Sara hosted her Virtual Pumpkin Party, I made this Pumpkin Beertail with Tequila and Spiced Rum. And last year, I cooked up this cozy Chicken and Pumpkin Chili. So this year, I figured it was about time I tried my hand at making a pumpkin-themed dessert.
This Easy Blender Pumpkin Chocolate Pudding is aptly named. Because it’s EASY. And because you make the whole damn thing in the blender. Just dump and whirl. No cooking. No stirring. No anything.
And dare I even say it’s healthy-ish. I only used dates for sweetness. I also made my own homemade pumpkin purée. And I found that using creamy, protein-packed Greek yogurt allowed me to omit the need for any and all eggs, milk, cornstarch, etc.
See! Healthy-ish! I told you so!
I used my friend Traci’s instructions for making homemade pumpkin purée. And let me tell you, it’s seriously life changing. Homemade pumpkin purée has a much fresher taste and a nicer consistency than the canned stuff. And it’s so freaking easy to do. Seriously. I’ll never need my can opener again.
Depending on your mood (and hunger level), you can make either two generous servings or four smaller servings. I used crushed gingersnap cookies as a topping, but any crunchy cookie would be delicious (graham crackers, amaretto cookies, chocolate wafers, etc.). I also kept with the Greek yogurt theme and just used a dollop of that for finishing these parfaits. But you could certainly whip up some heavy cream, if you prefer. A drizzle of caramel sauce might be nice, too. Just saying.
For the Pudding
- 2 dates, pitted
- 1 cup pumpkin purée
- 1/2 cup full fat Greek yogurt
- 4 ounces dark chocolate, melted
- 1 tablespoon cocoa powder
- 3/4 tsp. pumpkin pie spice mix
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- Greek yogurt
- Crushed gingersnap cookies (gluten-free version, if necessary)
- Chopped dark chocolate
- Soak the dates in hot water for 5 minutes. Then drain and discard the soaking liquid.
- Add the dates and all the remaining ingredients for the pudding to your blender and blend on high until smooth and creamy, stopping to scrape down the sides of the blender as necessary. Divide the pudding evenly between your glasses (you can make 2 generous sized portions or 4 smaller portions). Cover and refrigerate until chilled.
- Before serving, top with a dollop of Greek yogurt, crushed gingersnap cookies and chopped dark chocolate.
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