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Pumpkin Cheesecake Pudding

Gluten Free Pumpkin Cheesecake Pudding Recipe

               
Pumpkin Cheesecake Pudding
Experience fall flavors like never before with our heart-healthy Pumpkin Cheesecake Pudding! Silky-smooth pudding is layered with rich chocolate cookies in this guilt-free delight. With reduced sugar and fat-free ingredients, it’s a deliciously healthy seasonal treat that your sweet tooth will love!
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Ingredients
Recipe yields 4 servings
Cookie Layers
6 Tbsp almond flour
2 1/4 tsp unsweetened cocoa powder
1/8 tsp baking soda
1/8 tsp Kosher salt
2 large egg whites
3 Tbsp granulated sugar
2 Tbsp packed brown sugar
1 tsp vanilla extract
1 oz unsweetened dark baking chocolate, chopped, melted and cooled
Pudding Layers
1 1/4 cups unsweetened vanilla almond milk
1 (3.4 oz box) sugar-free fat-free instant cheesecake pudding mix
7 1/2 oz canned pumpkin purée
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup fat-free whipped topping
Toppings
4 Tbsp fat-free whipped topping
4 fresh mint sprigs, for garnish
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Directions
Cookie Layers
Step 1

Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper and lightly spray with nonstick cooking spray. Set aside.

Step 2

In a medium bowl, sift together the flour, cocoa powder, baking soda and salt using a fine mesh sieve; set aside. In a separate medium mixing bowl, beat egg whites with an electric mixer on high until foamy, about 1 minute. Gradually beat the granulated sugar into the foamy egg whites, scraping down the sides as needed. Gradually beat in the brown sugar until smooth, about 3 minutes. Beat in the vanilla and melted chocolate.

Step 3

Drop batter by tablespoonfuls onto the prepared baking sheet, spacing them about 1½-inches apart. Bake until flat with slightly cracked tops, about 10 to 12 minutes. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Pudding Layers
Step 1

In a medium mixing bowl, beat 1 cup almond milk and pudding mix with a handheld mixer for 2 minutes. Stir in the remaining almond milk. Add the pumpkin purée and beat for another minute. Add the pumpkin pie spice, cinnamon, nutmeg and ginger. Using a spatula, fold in the whipped topping. Refrigerate for 30 minutes.

Step 2

In 4 shallow glass dessert cups, add ¼ cup of the pudding mixture. Crumble 1 cookie onto the pudding in each cup. Layer another ¼ cup of the pudding mixture on top of the cookie layer. Top each cup with another crumbled cookie. Refrigerate for at least 30 minutes before serving.

Toppings
Step 1

Remove the pudding cups from the refrigerator. Top each with 1 tablespoon of whipped topping and garnish with a sprig of fresh mint. Serve immediately and enjoy!

Time: 90 minutes
Servings: 4
Calories: 265
Make this for: Healthy Kids
Dietary Review:
dietary-image
Christina Wright, RD, LDN
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1/2 cup pudding, 2 cookies, 1 Tbsp whipped topping
Per serving:
calories:265
total fat:7g
sat fat:2g
cholesterol:0mg
sodium:465mg
total carb:29g
fibers:14g
sugars:24g
proteins:6g

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Gluten Free Pumpkin Cheesecake Pudding Recipe
Ingredients
Recipe yields 4 servings
Cookie Layers
6 Tbsp almond flour
2 1/4 tsp unsweetened cocoa powder
1/8 tsp baking soda
1/8 tsp Kosher salt
2 large egg whites
3 Tbsp granulated sugar
2 Tbsp packed brown sugar
1 tsp vanilla extract
1 oz unsweetened dark baking chocolate, chopped, melted and cooled
Pudding Layers
1 1/4 cups unsweetened vanilla almond milk
1 (3.4 oz box) sugar-free fat-free instant cheesecake pudding mix
7 1/2 oz canned pumpkin purée
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup fat-free whipped topping
Toppings
4 Tbsp fat-free whipped topping
4 fresh mint sprigs, for garnish
Directions
Cookie Layers
Step 1

Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper and lightly spray with nonstick cooking spray. Set aside.

Step 2

In a medium bowl, sift together the flour, cocoa powder, baking soda and salt using a fine mesh sieve; set aside. In a separate medium mixing bowl, beat egg whites with an electric mixer on high until foamy, about 1 minute. Gradually beat the granulated sugar into the foamy egg whites, scraping down the sides as needed. Gradually beat in the brown sugar until smooth, about 3 minutes. Beat in the vanilla and melted chocolate.

Step 3

Drop batter by tablespoonfuls onto the prepared baking sheet, spacing them about 1½-inches apart. Bake until flat with slightly cracked tops, about 10 to 12 minutes. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Pudding Layers
Step 1

In a medium mixing bowl, beat 1 cup almond milk and pudding mix with a handheld mixer for 2 minutes. Stir in the remaining almond milk. Add the pumpkin purée and beat for another minute. Add the pumpkin pie spice, cinnamon, nutmeg and ginger. Using a spatula, fold in the whipped topping. Refrigerate for 30 minutes.

Step 2

In 4 shallow glass dessert cups, add ¼ cup of the pudding mixture. Crumble 1 cookie onto the pudding in each cup. Layer another ¼ cup of the pudding mixture on top of the cookie layer. Top each cup with another crumbled cookie. Refrigerate for at least 30 minutes before serving.

Step 1

Remove the pudding cups from the refrigerator. Top each with 1 tablespoon of whipped topping and garnish with a sprig of fresh mint. Serve immediately and enjoy!

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