Complement your next trip to the pumpkin patch with this easy and delicious holiday chocolate pudding. An allergy friendly treat that is gluten free, nut free and egg free. Did I mention it was eeeaasssyy?
A good chocolate pudding can be hard to come by, especially one that doesn’t use eggs, or taste like plastic (’90s kids remember their lunches with the infamous plasticky pudding cups.) Kids back then might not have minded, but the “mini millenials”/ Generation Alpha will tell you what’s good..and it ain’t plastic pudding cups. My littles will tell you so.
Once you have tried homemade chocolate pudding, it is a game changer. This holiday chocolate pudding is made the way it should be: silky, sweet, and slipping off your spoon. No globs of goo that seem to hold up better than Conan O’Briens hair hah…iykyk.
Enjoy your chocolate pudding plain, warm off the stove, or let it cool and serve later. A kid-friendly, easy, autumnal pumpkin patch can be achieved by adding crumbled chocolate sandwich cookies (Oreos or Goodie girl chocolate crème cookies), Maynards mini fuzzy peaches with a green sprinkle to resemble the pumpkin. How adorable is that? Kids and toddlers will be delighted, and the older crew will rejoice in the “good old days.” <– its me, I’m the older crew haha.
So, want to win big mom, dad or caregiver points? Let’s try this out.
How to achieve chocolate pudding, pumpkin patch edition:
Combine sugars, cornstarch, cocoa powder, salt and whisk together. Add in milk. Bring to boil, and soon you will see this start to happen: the thickening. Note how it securely clings to the spoon.
Best Chocolate pudding, pumpkin patch edition [egg free, gluten free]
Ingredients
- 1/3 cup packed brown sugar
- 1/3 cup white granulated sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder*
- 1/8 teaspoon sea salt
- 2¾ cup 2% dairy milk
- 1½ tablespoon salted butter room temperature
- 1 teaspoon vanilla extract
- *optional 1/4 cup chocolate chips (semi sweet, dark or milk, your preference)
Topping
- 5-10 Crushed/crumbled chocolate sandwich cookies, with white frosting centers removed
- 2-4 packs of individual size (38g) Maynards mini fuzzy peaches, or peach candy substitute*
- Green sprinkles/'Jimmies' as needed to top candy peaches.
Instructions
- In a medium pot, whisk together the brown sugar, granulated sugar, cornstarch, cocoa powder, and salt. Pour in the milk, mix, and place on stove.
- Bring to a boil, constantly stirring, then reduce to medium heat and cook until it thickens. To double check if ready, it will coat the back of a metal spoon.
- Remove from heat, stir in butter and vanilla and optional chocolate chips until melted. Serve warm, (it tastes like thick hot chocolate!) or allow to cool, and refrigerate. You may divide into smaller bowls or ramekins at this time or choose to refrigerate it as one big pot.
Chocolate pudding pumpkin patch topping:
- On a separate plate, prepare peach candy pumpkins by sticking a green sprinkle into the top center.
- Divide pudding into individual ramekins, cups, bowls, etc. (use what you have!)
- Using the back of a dinner knife, scrape out the white frosting inside the cookies and set aside to eat later or dispose
- Crush cookies atop the pudding, depending on how much 'dirt' you want.
- Place prepared peach candy pumpkins on top of dirt, about 2-3 per serving. Voila! Adorable pumpkin patch chocolate pudding!
Notes
*Tips, Tricks and Substitutions
*Cocoa Powder – I used Nestle tollhouse, but you can use your preferred cocoa powder, keeping in mind it will yield slightly different tastes *Milk – I have yet to try this recipe with non-dairy milk. Let me know if you try! *Peach candy – I believe Maynards mini fuzzy Peaches are only found in Canada; substitutions for this would be Haribo peach gummies, or just go straight for the Brachs pumpkin candy, double checking ingredients always.
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