Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party} | www.floatingkitchen.net

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party}

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!

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party} | www.floatingkitchen.net

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.

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party} | www.floatingkitchen.net

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.

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party} | www.floatingkitchen.net

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.

Be sure to check out all the other pumpkin-perfect recipes on Sara’s site HERE. And follow along with the hashtag #virtualpumpkinparty on Instagram for all the savory and sweet creations!

Cheers,

Liz

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party} | www.floatingkitchen.net

Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party}

Ingredients:

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

For Toppings

  • Greek yogurt
  • Crushed gingersnap cookies (gluten-free version, if necessary)
  • Chopped dark chocolate

Directions:

  1. Soak the dates in hot water for 5 minutes. Then drain and discard the soaking liquid.
  2. 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.
  3. Before serving, top with a dollop of Greek yogurt, crushed gingersnap cookies and chopped dark chocolate.

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34 comments on “Easy Blender Pumpkin Chocolate Pudding {Virtual Pumpkin Party}”

  1. Love the idea of a blender pudding! I’ll be trying this out, for sure. Happy #virtualpumpkinparty to you Liz! xoxo

  2. OMG! Pumpkin Pudding sounds delish!

  3. I’m so with you! Pumpkin in moderation. I love it! for like a month. Then I’m done. Good thing this month is still pumpkin strong. Sign me up!

  4. Okay, first of all, this is genius. Kind of like avocado pudding, but this looks/sounds wayyyy better. And while I agree that October is much more seasonally appropriate for pumpkin, I just wish the dang weather would catch up!! It’s 71 outside today. 71. And yesterday it was almost in the 80’s. Can we just have SOME fall days, please?! 😉

  5. I suffer from pumpkin mania my friend! These look spectacular!

  6. Yuum! These look so good and I love how you used real roasted pumpkin!! 🙂

  7. Wow! Love these easy, tasty cups of pumpkin goodness. And that roasted pumpkin looks so beautiful 🙂

  8. SO in love with this recipe!

  9. Oh yes! I have to try this!

  10. This pudding looks smooth and chocolaty with just the right amount of pumpkin to be seasonally correct. 🙂 I love the idea of pudding made in the blender!

  11. LOVE that you used dates in this. Also, per usual, your photos make me want to lick the screen!

  12. This looks even more enticing here. Absolutely loving it.
    xx

  13. I”m so with you on the pumpkin mania…I can’t even think about it until there’s a definite chill in the air! Ahhh…so loving this pudding! I’ve actually got some leftover pumpkin. Making this tonight!

  14. O.M.G. When I first saw these I thought you’d some how whipped up your fabulous blender chocolate mousse with pumpkin… but then.. LOOK.AT.THAT!! I can have this for breakfast OR dessert! OMG. Another fabulous recipe Liz! I’m SO with you on the pumpkin mania come late Aug.. even September. It’s just too early! But hooray for home roasted puree! What a huge difference right? Did you stock your freezer? I’m in the process. I’ve got a porch load and roast a bit at least once a week. I’ll whittle it down. Thank you for sharing my dear! So in loooove! xo

    • Yes! Totally could be for breakfast or dessert. I actually started it kind of like a breakfast recipe (could be great with granola, chopped apples, etc.), then went the sweeter version. Great both ways! Definitely stocking up the freezer with pumpkin puree! Love your instructions!

  15. Lizzzz this sounds so good! I love that even though you’re not the biggest fan of pumpkin you always find a way to make it work in a recipe for YOU. I feel like that’s kind of what this party is about. Also, I’m totally with you when it comes to the APPROPRIATE time for pumpkin mania. Leave August alone! Thanks for bringing your flair to this party again. xoxo

  16. OMG! Pumpkin Pudding sounds delish!

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