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Chocolate Pumpkin Mason Jar Pudding: The Pumpkin Spiced Dessert For Summer Weather

It's going to be 100 degrees in L.A. tomorrow- ON OCTOBER 23RD! I love all the pumpkin desserts that Fall brings, but who could even think about eating pumpkin pie with apple cider in this weather??? Until it cools down, I'll be eating this cool, pumpkin chocolate pudding. This recipe makes two mason jars, but it keeps well for a couple of days so don't be afraid to double it!

Chocolate Pumpkin Mason Jar Pudding


Pumpkin Layer

  • 2/3 cup pumpkin puree

  • 1/2 cup almond milk (I use unsweetened vanilla!)

  • 1 tablespoon plain Greek yogurt

  • 1 tablespoon maple syrup

  • 2 teaspoons cinnamon

  • 1/4 teaspoon all spice

  • Pinch of nutmeg

Chocolate Layer

  • 1 ripe banana

  • 1/2 cup almond milk

  • 1 tablespoon Greek yogurt

  • 1 tablespoon maple syrup

  • 1/3 cup cocoa powder

  • 1/2 teaspoon cinnamon

  • 1/2 cup chocolate chips

  • 1/4 teaspoon coconut oil


  • Whipped cream (1 cup heavy whipping cream + 1 tablespoon sugar)


  1. For the pumpkin layer: Mix pumpkin puree, almond milk, yogurt, maple syrup, cinnamon, all spice, and nutmeg until smooth. Pour the pumpkin mixture in the bottom of two mason jars.

  2. For the chocolate layer: In microwave, melt chocolate chips with coconut oil. In mixer, mash banana. Add almond milk, yogurt, maple syrup, cocoa powder, and cinnamon and mix until combined. Add melted chocolate to mixture and mix until smooth. Slowly pour chocolate layer over pumpkin layer.

  3. Top with whipped cream. Chill in refrigerator for at least four hours before serving!



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