‘Tis the fall season which means that fall flavors are in full bloom–flavors like maple, apple, and, of course, the ever popular PUMPKIN! Today’s post is all about a craving I recently had that features pumpkin AND chocolate!

This recipe is pretty easy to make. I’ve learned that making homemade pudding doesn’t have to be as complicated as many recipes make it out to be. And my directions reflect that!

This easy to make and easy to construct pudding parfait features semi-rich chocolate pudding, sweet autumn inspired pumpkin pudding, and fluffy whipped cream to top it off. It makes a great dessert for any cool fall evening or as a dessert for a Halloween or Thanksgiving party–or any fall festivity.

You can use canned pumpkin for this recipe or fresh, homemade pumpkin. Since our crop of pumpkin didn’t really come up this year, I wound up utilizing canned pumpkin. Hopefully next year we’ll have some plump fresh pumpkins to crack into instead!

To serve this tasty treat, I layered it in eight ounce Kerr glass canning jars. I thought about putting it in wine glasses for a fancier look, but after I thought about it, I came to the conclusion that canning jars would make the perfect container since this is the time when canning is in session. The eight ounce canning jars were also the perfect size for a generous serving.

To finish off the dessert, I whipped up some fresh whipping cream with a bit of powdered coconut sugar (I powdered it myself by running it through a coffee grinder) and a splash of homemade vanilla.

The Little Mister served as one of my guinea pigs to check the quality of the pudding. Judging by the speed he was wolfing it down, I’d say it was a success in his mouth.

And, of course, the Little Guy had to give it a try, too. He thought it was so good he tried some of it on then smiled big for the camera.

Oh, and here’s a bonus about this recipe. If you use the real food ingredient options listed (not the italicized ones), this recipe is pretty healthful for you! Coconut sugar is low-glycemic and packed full of vitamins and minerals, cocoa powder contains nothing bad in it and is good for you, and the other ingredients are also beneficial for good health! Oh, and it’s gluten free, too! And if you happen to be on the Trim Healthy Mama diet, this recipe can be tweaked for you, too! Just use the ingredients in the parentheses–it’ll make a yummy S dish.

Pumpkin and Chocolate Pudding Parfait

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Course 12:0

Cuisine S

Servings 12 jars

Ingredients

  

For Pumpkin Pudding

• 1-1/2 tsp. (or 1 envelope) unflavored gelatin
• 1 tsp. pumpkin pie spice or 8 to 10 drops of DIY Pumpkin Pie Spice Essential Oil Blend
• 1/4 tsp. Real Salt
• 1 c. whole milk {THM Variation: 1 c. unsweetened almond milk or cashew milk}
• 1 c. coconut sugar or white sugar {THM Variation: 6 tbsp. Gentle Sweet}
• 6 large egg yolks
• 1 can (15 oz.) pumpkin puree or just under 2 c. fresh pumpkin puree
• 1 pkg. (8 oz.) cream cheese, softened {THM Variation: use 1/3 fat cream cheese or neufchatel}

For Chocolate Pudding

• 3 c. whole milk {THM Variation: 3 c. unsweetened almond milk or cashew milk}
• 1 c. coconut sugar or white sugar {THM Variation: 6 tbsp. Gentle Sweet}
• 1 c. cocoa powder
• 5 egg yolks
• 1 tbsp. glucomannan or 3 tbsp. organic cornstarch
• 1/4 tsp. Real Salt
• 2 tsp.vanilla extract
• <br><br>
• whipped cream for garnish {store bought or homemade}

Instructions

 

For Pumpkin Pudding

• In a glass or stainless steel saucepan, mix together the gelatin, pumpkin pie spice, and salt. Pour in the milk and allow to rest (do not yet heat) for about 5 minutes to allow the gelatin to bloom.
• Whisk in the coconut sugar and egg yolks. Bring to a slow-rolling boil, whisking constantly, until thick enough to coat the back of a spoon without dripping off. Remove from heat and set aside.
• In a small to medium bowl, with a hand blender, blend together the pumpkin puree and cream cheese until smooth. Whisk this into the hot the pudding mixture.
• Pour pumpkin pudding into a bowl. Press plastic wrap directly on top of the pudding to prevent a skin from forming. Pop in the fridge and allow to chill for about 5 hours or overnight.

For Chocolate Pudding

• In a glass or stainless steel saucepan, whisk together all of the chocolate pudding ingredeints except the vanilla. Bring to a slow rolling boil over medium heat, stirring constantly until thick enough to coat the back of a spoon without dripping off.
• Remove from heat and whisk in the vanilla. Transfer chocolate pudding to a bowl. Press plastic wrap directly against the surface of the pudding to prevent it from forming a skin. Pop in the fridge and chill for at least 5 hours or overnight.

Assembly

• Alternate layers of pumpkin and chocolate pudding then top with whipped cream. Garnish with shaved chocolate if you'd like.