Sugar-Free Pumpkin Chocolate Pudding

Discover this sugar-free pumpkin pudding: a light, gluten-free, and nut-free dessert perfect for autumn. It is healthy and easy to digest.

Course Dessert, pudin

Cuisine homemade

Keyword dessert, gluten free, healthy, pumpkin, sugar free, sugar free dessert

Prep Time 10

Cook Time 30

Total Time 40

Servings portions

Calories 156kcal

Author missblasco

In a food processor, blend the roasted pumpkin with the yogurt, eggs, and vanilla until smooth.
Pour the mixture into a rectangular baking dish. You can also use individual ramekins, but keep in mind that the baking time will be shorter.
Preheat the oven to 390°F (200°C) for 10 minutes. Lower the temperature to 350°F (180°C) and bake for 30 minutes.
For an extra silky texture, cook the pudding in a water bath (bain-marie), although it’s not strictly necessary since the pumpkin mixture naturally stays moist.
Allow the pudding to cool at room temperature before transferring it to the fridge. It’s best enjoyed after resting for a few hours.
Melt the dark chocolate with 1 tbsp of milk either in the microwave at low power (20–30 seconds) or using a water bath on the stove.
Serve the chilled pumpkin pudding with freshly made chocolate sauce or simply alongside a square of dark chocolate.

Add Spices: cinnamon, nutmeg, ginger.
For extra sweetness, you may add a natural low-glycemic sweetener such as monkfruit or erythritol.
To serve more people (4 or more), scale the ingredients proportionally and adjust the spices to taste.
This recipe is naturally gluten-free, flourless, and light, making it a versatile option for anyone looking for a healthier dessert.