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.
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 fun with everyone else!
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.
This is a fairly easy recipe. And we’re on the same page about that. Right? Easy is good.
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
Fun Vegan Halloween Recipes
Looking for more vegan Halloween treat ideas? Here are some of my favorites:
- Serve Green Hummus with crackers or Air Fried Tortilla Chips
- These Vegan Kit Kat Bars are easy to make and delicious
- Vegan Peanut Butter Cups are even better than store-bought
- Here are even more Vegan Halloween Recipe Ideas
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.
Vegan Halloween Pudding Cups
- 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.
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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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