Chia Pumpkin Pie Food
CHIA PUMPKIN PIE
Moist smooth pumpkin pie free of eggs and corn.
Provided by Jeramyn Feucht
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix all-purpose flour, butter, coconut oil, 3 tablespoons sugar, 1/2 teaspoon salt together in a bowl until well distributed. Stir in water and whiskey to form a clumpy dough. Divide dough in half; place in separate containers. Cover and refrigerate until ready to use.
- Pour pumpkin, condensed milk, chia seeds, vanilla extract, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg into a blender. Blend filling until smooth.
- Line a pie pan with 1 of the dough halves. Pour filling over the pie crust. Roll out the rest of the dough onto a flat work surface and cut into decorative shapes of your choice. Arrange shapes on top of the filling. Sprinkle 2 tablespoons sugar on top.
- Bake pie in the preheated oven until crust starts to brown, about 20 minutes. Cover with aluminum foil and reduce heat to 325 degrees F (163 degrees C); continue baking until set, about 40 minutes.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 48.3 g, Cholesterol 41.6 mg, Fat 25.4 g, Fiber 3.8 g, Protein 6.6 g, SaturatedFat 17.2 g, Sodium 404.4 mg, Sugar 24.3 g
PUMPKIN PIE CHIA PUDDING MOUSSE
Pumpkin pie chia pudding mousse is creamy, delicious, and filled with pumpkin pie spices. It couldn't be easier to make and it's perfect for a healthy, sweet treat.
Provided by Lisa Bryan
Categories Dessert
Time 4h5m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a high-powered blender.
- Blend on high for a minute, or until the pudding is creamy.
- Transfer the pudding to a bowl, cover and chill at least 4 hours.
- Serve the pumpkin chia pudding with a dollop of coconut whipped cream and a sprinkle of cinnamon.
Nutrition Facts : Calories 265 kcal, Carbohydrate 35 g, Protein 8 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 62 mg, Fiber 9 g, Sugar 21 g, ServingSize 1 serving
PUMPKIN CHIA MOUSSE
This quick and easy pumpkin chia mousse is thick, creamy and lightly sweetened. Loaded with healthy fat and fiber this mousse makes for a satisfying, guilt-free dessert!
Provided by Brittany Mullins
Categories Dessert
Time 3h10m
Number Of Ingredients 9
Steps:
- In a high powered blender or food processor add milk, pumpkin, chia seeds, maple syrup, vanilla, pumpkin pie spice and salt. Blend on high until smooth. Taste and add more maple syrup or pumpkin pie spice if needed.
- Transfer mousse to a resealable container, cover and refrigerate for 3-4 hours.
- Crush the graham crackers. To do so you can process them in a mini-chopper or put them in a plastic baggie and roll over with a rolling pin.
- Scoop about 1/2 cup mousse into small ramekins. Top each serving with a sprinkle of graham cracker crumbs and whipped topping or Greek yogurt, if using. Keep refrigerated until ready to serve.
Nutrition Facts : ServingSize 1 /4 of recipe (without whipped topping), Calories 189 kcal, Sugar 15 g, Sodium 104 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 31 g, Fiber 8 g, Protein 5 g
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- In a medium bowl, whisk to combine chia seeds, milk, maple syrup, pumpkin puree, pumpkin pie spice and vanilla extract.
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- In a medium bowl, combine milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup. Use a whisk to stir ingredients until mixture is smooth and has an even consistency.
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- In a medium bowl, stir together the chia seeds, pumpkin pie spice, canned pumpkin and 1 Tbsp of the maple syrup. Pour in the milk and whisk together until well mixed. At this point, you can add more maple syrup if it's not sweet enough for you.
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- Mix the chia pudding ingredients together in a bowl until well combined, then place in the fridge to set while you prepare the pumpkin mousse.
- Add all the pumpkin mousse ingredients to a blender and blend until smooth. Scape down the sides of the blender as needed so all the little bits get blended up.
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- Pumpkin Chia Seed Pudding. The perfect combination of pumpkin pie and chia seeds, this high-fiber recipe is healthy enough for breakfast, yet delicious enough to enjoy as a post-dinner treat.
- Pumpkin Pancakes. Start your morning off right with this delicious, high-fiber pumpkin pancake recipe compliments of Mary Wirtz, registered dietitian, and consultant for Mom Loves Best.
- Pumpkin Chip Protein Mug Cake. This quick and easy recipe makes the perfect snack to enjoy on a busy afternoon, thanks to Lauren Harris-Pincus, MS, RDN, founder of NutritionStarringYOU.com and author of The Everything Easy Pre-Diabetes Cookbook.
- Foolproof Pumpkin Chili. Ready for a delicious change from your usual chili? Mary Wirtz shares this colorful chili alternative that features rich, savory flavors without the added sugar.
- Stuffed Pumpkin Meatloaf. Looking for a filling dinner dish? This hearty pumpkin meatloaf is the perfect addition to any weekly dinner menu. Yannick Tirbois, Co-founder of Culinary Ambition shares this healthy pumpkin-themed recipe that will surely be a hit at any dinner table.
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- Pumpkin Oatmeal Cookies. Who doesn't love a good cookie? These healthy cookies are perfect for an afternoon snack. Not only are they delicious, but they will also fill your home with the sweet scent of fall.
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From nutritiontofit.com
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From zenspiritfoods.com
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From tfrecipes.com
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From thechiclife.com
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From therecipes.info
From therecipes.info
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