How to Make Chia Seed Jam

Chia Pumpkin Pie

When you add it, the water in the fruit gelatinizes the seed, which absorbs water, increasing viscosity;

Recipe Summary Chia Pumpkin Pie

Moist smooth pumpkin pie free of eggs and corn.

Ingredients | Chia Seed Jam

2 ½ cups unbleached all-purpose flour

¾ cup butter, cut into squares

½ cup coconut oil

3 tablespoons white sugar

½ teaspoon salt

¼ cup water

2 fluid ounces whiskey

1 (15 ounce) can pumpkin puree

1 (14 ounce) can sweetened condensed milk

½ cup finely ground chia seeds

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon ground nutmeg

2 tablespoons white sugar

Directions

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.

You can halve the crust part of the recipe if you only want a bottom crust.

You can use chia flour in place of ground chia seeds if available.

Info | Chia Seed Jam

prep: 25 mins cook: 1 hr total: 1 hr 25 mins Servings: 12 Yield: 12 servings

TAG : Chia Pumpkin Pie

Fruits and Vegetables, Vegetables, Squash,