Mexican Mocha Pudding with Pumpkin Cream Recipe

Name: Mexican Mocha Pudding with Pumpkin Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar, preferably natural brown sugar such as Sucanat or maple; 3 Tbs. unsweetened cocoa powder; 2 1/2 Tbs. arrowroot powder; 1 Tbs. instant espresso powder; 1/2 tsp. ground cinnamon; 1/2 tsp. New Mexico chili powder; 1/4 tsp. salt; 1 large egg; 2 egg yolks; 2 cups milk; 4 oz. semisweet chocolate, chopped; 1 tsp. vanilla extract; 1 15-oz. can pumpkin; 1/2 cup brown sugar; 1/2 tsp. ground cinnamon; 1/2 cup heavy whipping cream

Servings: persons

1/2 cup sugar, preferably natural brown sugar such as Sucanat or maple
3 Tbs. unsweetened cocoa powder
2 1/2 Tbs. arrowroot powder
1 Tbs. instant espresso powder
1/2 tsp. ground cinnamon
1/2 tsp. New Mexico chili powder
1/4 tsp. salt
1 large egg
2 egg yolks
2 cups milk
4 oz. semisweet chocolate, chopped
1 tsp. vanilla extract
1 15-oz. can pumpkin
1/2 cup brown sugar
1/2 tsp. ground cinnamon
1/2 cup heavy whipping cream

1
Combine sugar, cocoa powder, arrowroot powder, espresso powder, cinnamon, chili powder, and salt in bowl.
2
Whisk together egg and egg yolks in separate bowl.
3
Stir egg mixture into cocoa mixture.
4
Scald milk in saucepan over medium heat until milk is steaming.
5
Remove from heat.
6
Whisk /2 cup hot milk into cocoa mixture.
7
While whisking, pour cocoa mixture back into hot milk, and whisk until smooth.
8
Return to medium heat, and continue whisking for 5 to 6 minutes, until pudding starts to bubble.
9
Remove from heat and whisk in chocolate and vanilla until smooth.
10
Transfer pudding to bowl, and cool to room temperature.
11
Cover with plastic wrap pressed directly onto pudding; refrigerate until chilled.
12
To make Whipped Pumpkin Cream: Cook pumpkin and brown sugar with cinnamon in medium skillet over medium heat, stirring constantly, for 3 minutes.
13
Transfer to bowl, and cool to room temperature.
14
Whip cream in stand mixer or with handheld beaters on medium-high, until soft peaks form, about 1 minute.
15
Fold whipped cream into pumpkin until no streaks remain.
16
Refrigerate until chilled.
17
Serve pudding dolloped with pumpkin cream.

826

kcal

Calories

Fat

123

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 1/2 cup sugar, preferably natural brown sugar such as Sucanat or maple, 3 Tbs. unsweetened cocoa powder, 2 1/2 Tbs. arrowroot powder, 1 Tbs. instant espresso powder, and more.

Yes, Mexican Mocha Pudding with Pumpkin Cream 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!

Mexican Mocha Pudding with Pumpkin Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions