On Boston Magazine this month, I share a delicious, festive Pumpkin Skillet Cornbread. The recipe is gluten-free, dairy-free, and contains no refined sugar. Top it with a schmear of ghee and pair it with chili, or drizzle on some honey and eat as dessert.
When you’re done baking the skillet cornbread, you’ll notice there is 1/2 can of coconut milk and 1/2 can of pumpkin purée left. To take care of those leftovers, make this creamy Coconut Pumpkin Chia Pudding. It only has a few ingredients and is totally gluten-free, dairy-free and all that jazz.
Why chia seeds?
Chia seeds are a great source of omega-3s — those healthy fatty acids that our bodies need for energy. Omega-3s also help our bodies absorb fat-soluble vitamins like A, D, E and potassium, insulate us agains the cold, pad our internal organs, and so many other things. But, now onto the recipe.
Coconut Pumpkin Chia Pudding
- 1/2 can organic pumpkin purée
- 1/2 can of canned coconut milk*
- 1/2 cup nut or coconut milk, unsweetened
- 1/4 cup chia seeds
- 2 Tbsp honey or maple syrup
- 1/4 tsp ground cinnamon
- 2-3 drops pure vanilla extract
*Didn’t make my Pumpkin Skillet Cornbread? You can use 1 cup total of coconut or nut milk
- Grab a large mason jar, tupperware, or mixing bowl.
- Combine all of the ingredients and shake or stir. Portion out 3-4 servings in mason jars, in tupperware, or save the portioning for later.
- Let the chia pudding sit overnight in the fridge (covered) to allow the chia seeds to absorb the liquid. Consume within 3-4 days.
For more pumpkin recipes like the ones pictured below, search “pumpkin” on my website: