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Chocolate pudding with a homemade pumpkin whipped cream topping.
Elizabeth

Chocolate Pudding with Pumpkin Whipped Cream

Chocolate pudding and pumpkin whipped cream is a simple fall recipe that really hits the spot. Simple ingredients and easy steps make this recipe the best!
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp Cocoa Powder
  • ⅓ cup Cane Sugar
  • 3½ tbsp Corn Starch
  • 10 tbsp Powdered Milk
  • 2 cups Water
  • 2 tsp Vanilla
  • ½-1 cup Milk Chocolate Chips *Add the extra half cup for extra chocolatey flavor.
  • ¼ tsp Coarse Sea Salt
Pumpkin Whipped Cream:
  • 1½ cups Heavy Whipping Cream
  • 1 tsp Vanilla
  • 3-4 tbsp Powdered Sugar
  • 4-5 tbsp Pumpkin Puree *Canned
  • Pinch Pumpkin Pie Spice *To taste

Equipment

  • 1 Heavy bottomed pan *For the Chocolate Pudding
  • 1 Electric Mixer *For the Homemade Pumpkin Whipped Cream

Method
 

The Homemade Chocolate Pudding:
  1. Add the dry ingredients to a saucepan and stir to combine.
  2. Add the water to the dry ingredients and stir again.
  3. Cook the pudding over medium heat. (Stirring frequently as the pudding begins to thicken and bubble.)
  4. Add the vanilla at the very end.
  5. Allow the pudding to cool and serve in bowls or mugs. Top with homemade pumpkin whipped cream.
Homemade Pumpkin Whipped Cream:
  1. Add the heavy whipping cream to the stand mixer (or a large bowl if using a handheld electric mixer). Whip the cream on high for 1 minute. (Use the whisk attachment if using a stand mixer.)
  2. Add the powdered sugar to the cream.
  3. Whip on high until the cream begins to thicken.
  4. Add the vanilla and pumpkin puree.
  5. Continue to whip the cream until the cream is quite thick.
  6. Taste and adapt as desired. Serve on top of the homemade chocolate pudding and enjoy.

Notes

*Any leftovers should be fully cooled and stored in an airtight container in the refrigerator.