Chocolate Pumpkin Pudding Recipe

Name: Chocolate Pumpkin Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried cherries; 1/4 cup amaretto; 1-1/2 cup dried bread crumbs; 1/2 cup Dutch processed cocoa powder; 1/4 cup ground almonds; 1-1/2 tsp. ground cinnamon; 1/4 tsp. ground cloves; 1 dash salt; 1 cup butter; margarine, room temperature; 1/2 cup granulated sugar; 1-1/2 cup solid pack canned pumpkin; 2 eggs; 12 white chocolate leaves, for garnish

Servings: persons

1/2 cup dried cherries
1/4 cup amaretto
1-1/2 cup dried bread crumbs
1/2 cup Dutch processed cocoa powder
1/4 cup ground almonds
1-1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 dash salt
1 cup butter
margarine, room temperature
1/2 cup granulated sugar
1-1/2 cup solid pack canned pumpkin
2 eggs
12 white chocolate leaves, for garnish

1
1.
2
One day before you make the pudding, place the dried cherries in an airtight container and cover with amaretto.
3
2.
4
Grease four 1-cup ovenproof pudding dishes or custard cups.
5
Cut four squares of aluminum foil or parchment paper large enough to cover the tops of the pudding dishes.
6
3.
7
Combine the bread crumbs, cocoa powder, almonds, spices, and salt.
8
4.
9
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
10
Add the pumpkin and eggs and beat until the mixture is smooth.
11
Beat in the dry ingredients.
12
5.
13
Drain the cherries, reserving the amaretto for another use.
14
Immediately fold cherries into the pumpkin mixture.
15
Spoon the mixture into the prepared pudding dishes and cover tightly with the foil or paper.
16
(If parchment paper is used, secure it in place with a sting.)
17
6.
18
Place in a steamer or pot with enough water to cover the bottom by 2-inches and cover.
19
Steam over medium-low heat for 3 hours.
20
Coolcompletely on wire racks without removing the foil covers.
21
Chill 30 minutes, or until ready to serve.
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7.
23
Meanwhile, make the Grand Marnier sauce and the white chocolate leaves.
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8.
25
To assemble, invert the chilled puddings onto small serving plates.
26
Spoon the sauce over the top and garnish each pudding with three chocolate leaves.
27
Serve with additional Grand Marnier sauce on the side and a glass of amaretto, if desired.

2351

kcal

Calories

150

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup dried cherries, 1/4 cup amaretto, 1-1/2 cup dried bread crumbs, 1/2 cup Dutch processed cocoa powder, and more.

Yes, Chocolate Pumpkin Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pumpkin Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions