nutritional information

Per Serving:

  • Calories: 299
  • Protein: 7 g
  • Total Fat: 13.5 g
  • Saturated Fat: 7 g
  • Carbohydrates: 41 g
  • Cholesterol: 121 mg
  • Sodium: 161 mg
  • Fiber: 3 g
  • Sugar: 33 g
Gluten-Free

Mexican Mocha Pudding with Pumpkin Cream

Mexican Mocha Pudding with Pumpkin Cream

Serves 6

Adding pumpkin to whipped cream gives it flavor and color while trimming the fat from each serving. Store extra Whipped Pumpkin Cream covered in the refrigerator for up to three days.
Mexican Mocha Pudding
  • ½ cup sugar, preferably natural brown sugar such as Sucanat or maple
  • 3 Tbs. unsweetened cocoa powder
  • 2½ Tbs. arrowroot powder
  • 1 Tbs. instant espresso powder
  • ½ tsp. ground cinnamon
  • ½ tsp. New Mexico chili powder
  • ¼ tsp. salt
  • 1 large egg
  • 2 egg yolks
  • 2 cups milk
  • 4 oz. semisweet chocolate, chopped
  • 1 tsp. vanilla extract
Whipped Pumpkin Cream
  • 1 15-oz. can pumpkin
  • ½ cup brown sugar
  • ½ tsp. ground cinnamon
  • ½ cup heavy whipping cream

1. Combine sugar, cocoa powder, arrowroot powder, espresso powder, cinnamon, chili powder, and salt in bowl. Whisk together egg and egg yolks in separate bowl. Stir egg mixture into cocoa mixture.

2. Scald milk in saucepan over medium heat until milk is steaming. Remove from heat. Whisk ı/2 cup hot milk into cocoa mixture. While whisking, pour cocoa mixture back into hot milk, and whisk until smooth. Return to medium heat, and continue whisking for 5 to 6 minutes, until pudding starts to bubble. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer pudding to bowl, and cool to room temperature. Cover with plastic wrap pressed directly onto pudding; refrigerate until chilled.

3. To make Whipped Pumpkin Cream: Cook pumpkin and brown sugar with cinnamon in medium skillet over medium heat, stirring constantly, for 3 minutes. Transfer to bowl, and cool to room temperature.

4. Whip cream in stand mixer or with handheld beaters on medium-high, until soft peaks form, about 1 minute. Fold whipped cream into pumpkin until no streaks remain. Refrigerate until chilled. Serve pudding dolloped with pumpkin cream.

 

October 2008 p.68

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comments

I made this recipe and it was really good. Similar to other commenters, I replaced arrowroot with cornstarch. I also couldn't find instant espresso, so I used instant coffee which worked out just fine. The only thing I would do differently next time I make it is to separate the whipped cream from the pumpkin and create three layers - a mocha layer, a pumpkin layer, and a whipped cream layer. As it is in the recipe, I find that the whipped cream flavor gets lost in the pumpkin flavor. It was delicious, though, and I would recommend it to others!

Kim Cochran - 2012-10-17 02:26:20

This is delicious, and is not tricky to make. The chili and cinnamon give it an unexpected depth of flavour - lovely. Would be a great "make ahead" dessert for a dinner party. I couldn't find arrowroot powder so substituted cornstarch (same amount), and it worked out fine.

Linda Komori - 2009-10-15 13:14:36

This pudding is amazing. I've made it twice for dinner parties and everyone loves it. It has a rich and creamy "guilt-free" taste. I substituted the milk for half Almond Milk / half Oat Milk and used two egg whites instead of two egg yolks, I also used Cafix (herbal coffee substitute) for the "instant espresso". It turned out with an even better texture than it did the first time I made it. Highly recommend this recipe!

Becky G - 2010-04-12 14:19:14