Halloween Cocoa-Pumpkin Pudding

Halloween Cocoa-Pumpkin Pudding

Eerily easy, no-bake, vegan autumn treat that's refined sugar-, gluten-, gum-, and dairy-free. Low-FODMAP in small servings. Featuring MALK Organics.

By DeliberateFare.com

Halloween is a favorite time of year at the Beach-Ranch, and we have just the simple treat that mummies and tricksters crave, equally! No-bake chocolate pudding. Pumpkin is the real star of this chilly, autumn dessert, and it is made smooth with the richness of the pure almond milk by MALK Organics almond milk (if your grocer does not yet carry this gum- and preservative-free almond milk, then ask for it, and in the meantime make your own with my Almond Milk recipe). This recipe comes together faster than it takes that old, black cauldron to come to a roaring boil.

What else could one wish for in an spooky, October sweet? Well, this goodie is loaded with vitamins and fiber and kissed with a little low-glycemic, natural sweetener. It's practically healthy enough for a breakfast of vampire champions...come sunset...


  • 1 cup pure pumpkin puree
  • â…“ cup MALK unsweetened almond milk
  • ¼ cup and 2 Tbsp cocoa powder
  • ¼ cup pure maple syrup
  • 4 tsp pure vanilla extract
  • Dash of kosher salt


  1. In small mixing bowl, combine all ingredients.
  2. Using electric hand beater or standing mixer, whisk until light and fluffy.
  3. Pour pudding mix into four, shallow glass dishes. Cover each dish with plastic wrap, and refrigerate for a minimum of two hours or until wobbly when gently nudged.
  4. Serve chilled.


  • Recipe yields 4 portions.
  • Given the small amount of pumpkin, this recipe is low-FODMAP in one-bowl servings (¼ cup pumpkin is low-FODMAP).
  • This is a great recipe to let the kids make!
  • Keep in refrigerator in sealed, glass serving dish for up to 3 days.
  • Do NOT skimp on the vanilla extract. It cuts the earthy flavor of the pumpkin.
  • Migraine Warning: Chocolate (cocoa) and nuts (almond milk).