Pumpkin-Chocolate Pudding Dirt Cups (Gluten-Free/Vegan) (Edit recipe)

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This deliciously creamy, richly-textured pumpkin chocolate pudding, by itself, is dairy-free, egg-free, vegan, refined sugar-free, gluten-free, grain-free & healthy. If you want to make it extra fun for the kiddos during spooky season, top with crushed gluten-free Oreos for the “dirt” and gluten-free gummy worms.

5 minutes to 10 minutes

30 minutes to 40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	137
Fat:	4 g
Carbohydrates:	24 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	340 mg
Fiber:	2 g
Sugars:	19 g
Calculated per serving.

Serves: 5

Ingredients

15 oz Pumpkin Purée, One 15oz can
0.5 cup JUST Egg (Plant Based Egg Substitute)
1.25 cups Unsweetened Vanilla Almond Milk
6 Tbsp Pure Maple Syrup
0.5 tsp Salt
0.5 tsp Ground Cinnamon
0.25 tsp Cream of Tartar
2 Tbsp Cocoa Powder, Unsweetened

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees.
Fill bottom of large baking dish 1/2-inch full of water; set aside.
In large bowl, combine pumpkin & Just Egg. Stir in almond milk & maple syrup until combined. Stir in salt, cinnamon & cream of tartar. Whisk in cocoa until combined.
Spoon into ramekins (I used five 1-cup size ramekins, filling each one 3/4-full using 10-11 tbsp pumpkin mixture for each one. Smaller ramekins, filled with less pumpkin mixture, will yield more servings and have a shorter baking time).
Place filled ramekins in water-filled baking dish. Bake on middle rack of oven until pudding has slightly separated from sides of ramekin and is just starting to set in the center, about 30-40 minutes.
Allow to cool at room temp before placing in fridge to chill at least 4 hours or overnight. If serving for spooky season, top with your choice of crushed gluten-free Oreo cookies for the “dirt” & gluten-free gummy worms.