Coconut Pumpkin Chia Pudding

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

(Serves 3-4)


  • 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


  1. Grab a large mason jar, tupperware, or mixing bowl.
  2. 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.
  3. 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:

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