Vegan Halloween Pudding Cups Recipe

It’s so easy to make these tasty Halloween Pudding Cups! And these are entirely vegan and dairy-free too! The pudding is delicious and is topped with crumbled Oreo cookies, candy pumpkins, and more!

If you’re into dairy-free, vegan Halloween treats, check out my Monster Halloween Donuts or my Vegan Ghost Blondie Bites! In fact, you’ll want to try out all my spooky and delicious Vegan Halloween Recipes!

A vegan Halloween pudding cup has candy pumpkins on the top with a graham cracker that reads, "RIP."

It’s time to think of ways to entertain the ghouls and goblins at your house. But just because it’s the best holiday of the year doesn’t mean you have to take a break from your dairy-free or vegan diet! These Vegan Halloween Pudding Cups are a great way to enjoy the fun with everyone else! 

Have you seen the ghost of Tom. Long, white bones with the flesh all gone. Oooooh.

That’s a song we used to sing in my elementary school for Halloween. Spooky!

Halloween memories.

How to Make Halloween Pudding Cups

This Halloween Pudding Cups is a sure hit not only for the kids but for the kids at heart! The good thing is you only need 20 minutes to make it!

Step One: Vegan Chocolate Pudding

In a saucepan combine the cornstarch, cocoa powder, and sugar. Stir to combine. Pour half of the soy milk into the mixture and stir to combine. It will be thick, but continue stirring until all the powdery mixture is combined.

Add the remaining soy milk and then place over a burner on medium heat. Bring to a simmer/low boil, continually stirring.

Cook for a minute or two, until the pudding has thickened.

Step Two: Pour and Chill

Remove the pudding from heat and pour it in equal amounts into 2 regular-size cups, or 4 smaller cups. Place the cups in the refrigerator where the mixture will continue to thicken.

Step Three: Halloween Garnishes

Make Candy Pumpkins: Twist the tops off of the four Halloween chocolate sandwich cookies and scrape off the orange filling. Roll each of the four orange filling pieces into a ball and insert a broken pretzel piece into the top. Set aside.

Are you wonder why I didn’t use those candy corn pumpkins? Because they’re made with gelatin and that is not very vegan. In fact, it’s not even vegetarian. So you  want to know what I did?

Crush the Oreo Cookies: Use a food processor or rolling pin to crush the chocolate cookies. If you don’t have a food processor, put the cookies in a plastic bag and roll over the bag with a rolling pin to crush the cookies into crumbs.

Create RIP Tombstone: Use a butter knife to gently scrape off the edges of the graham crackers, so that they’re rounded, like a tombstone. Use white frosting to add “RIP” on each graham cracker tombstone. I love using the vegan royal icing from these sugar cookies.

After the pudding has chilled for at least 30 minutes, top each pudding cup with chocolate cookie crumbs.

Place one Graham Cracker Tombstone in each pudding cup. Add two candy pumpkins on each side of the tombstones. Then, return to the pudding cups to fridge to stay chilled until serving.

Fun Vegan Halloween Recipes

This is a fairly easy recipe. And we’re on the same page about that. Right? Easy is good.

I really loved the way these Halloween pudding cups turned out.

Here are some ideas to change up your Vegan Halloween Pudding Cups:

  • Use peanut butter cookies for the tombstone and add the peanut butter filling to the pudding as you’re cooking it
  • Add some crumbled up cookie pieces to the pudding
  • Chop some dairy-free chocolate chips and sprinkle into the pudding for some extra chocolate goodness
  • Use some smaller party cups to make smaller portion sizes.
Cups of vegan pudding are decorated for Halloween with orange filled Oreos in the background.

Best Plant-Based Milk for Pudding

I like to use a rich and creamy plant-based milk for my puddings. My favorite is soy milk, however, cashew milk is another great option. I have used almond milk many times and it works great too!

To make any vegan milk creamier, you can use this process for vegan evaporated milk. Or you can use your own homemade nut milk, such as this pecan milk.

A vegan Halloween pudding cup has candy pumpkins and a graham cracker that reads, "RIP" and sits in front of orange filled Oreos and a carton of plant-based milk used to make it.

We hope you love this recipe for Vegan Halloween Pudding Cups as much as we do! If you decide to make it, snap a photo and share it using #namelymarly on Instagram or Snapchat (I’m @namelymarly). We love seeing your photos!

Two small glasses hold chocolate pudding with candy pumpkins and a RIP graham cracker tombstone. These are vegan Halloween Pudding cups to serve at parties.

Vegan Halloween Pudding Cups

Make these Vegan Halloween Pudding Cups for your halloween goblins! This recipe is made in a matter of minutes and is a dairy-free way to enjoy the holiday!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Halloween Pudding Cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 159kcal
Author: Namely Marly

Ingredients

  • 3 tablespoons cornstarch
  • ¼ cup cocoa powder
  • ¼ cup granulated sugar
  • cups soy milk cold
  • 1 teaspoon vanilla
  • 4 Halloween Chocolate Sandwich Cookies * with orange filling
  • 2 Graham Crackers*

Instructions

  • In a saucepan combine the cornstarch, cocoa powder, and sugar. Stir to combine. Pour ½ cup of the Silk into the mixture and stir to combine. It will be thick, but continue stirring until all the powdery mixture is combined.
  • Add the remaining Silk and then place over a burner on medium heat. Bring to a simmer/low boil, continually stirring.
  • Cook for a minute or two, until thickened.
  • Remove from heat and pour equal amounts into 2 regular-size cups, 4 smaller cups. Place in the refrigerator where the mixture will continue to thicken.
  • Twist the tops off of the four Halloween chocolate sandwich cookies and scrape off the orange filling.** Roll each of the four orange filling pieces into a ball and insert a broken pretzel piece into the top. Set aside.
  • Use a food processor or rolling pin to crush the chocolate cookies.
  • Use a butter knife to gently scrape off the edges of the graham crackers, so that they’re rounded, like a tombstone.
  • After about 30 minutes, top each pudding cup with chocolate cookie crumbles
  • Use decorator icing to write RIP on each of the graham cracker piecess. Place one in the pudding for each cup. Add two candy pumpkins to the top.
  • Return to the fridge to stay chilled until serving.

Notes

* Use gluten-free to make this recipe gluten-free ** If you can’t find Halloween chocolate sandwich cookies, then remove the white filling and add a drop or two of orange food coloring (or combine one or two drops of yellow and one or two drops of red to create orange)
Nutrition Facts
Vegan Halloween Pudding Cups
Amount Per Serving
Calories 159 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 100mg4%
Potassium 225mg6%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 16g18%
Protein 4g8%
Vitamin A 220IU4%
Calcium 144mg14%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Whichever halloween goodies you’re gnawing on, enjoy!

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