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Mamma Chia Pumpkin Pie

Mamma Chia Pumpkin Pie

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All things pumpkin, please! Pumpkin pie is the crown jewel of any Holiday meal for a reason; the aroma and taste wonderfully combine for the perfect blend of Fall flavors and childhood memories.

To help celebrate this iconic Holiday staple, we’ve created our own delicious organic pumpkin pie recipe complete with a Mamma Chia Granola Cluster pie crust! Delightfully rich and smooth, it’s sure to be a hit at all Grateful Gatherings!

So get that oven ready and tell your friends to save some room for dessert as we share the magic of our Mamma Chia Pumpkin Pie! Don’t forget to invite us over!

Ingredients:

  • 1 1/2 cups Mamma Chia Organic Vanilla Almond Granola Clusters – The Special Ingredient 😉
  • 1 teaspoon Cinnamon
  • 12oz Evaporated Milk
  • 15oz Organic Canned Pumpkin Pie Puree
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Round Cloves
  • 2 Cups Granulated Sugar
  • 1/2 teaspoon Salt
  • 6 Tablespoons Butter
  • 2 Large Eggs

Directions:

CRUST
Every Pumpkin pie starts with a fabulous pie crust!
1 1/2 cups finely ground Mamma Chia Vanilla Almond Granola Clusters
6 tablespoons melted butter
1/3 cup sugar

Take 1 1/2 cups of Mamma Chia Vanilla Almond Granola Clusters and ground in food processor until it is as fine as possible.

Mix the sugar and melted butter until all is combined evenly and press into a 9-inch pie plate.

Bake in oven at 375 degrees for 7 minutes. Take out and set aside to cool.

PUMPKIN PIE FILLING
3/4 cups granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can organic pumpkin pie puree
1 12-oz can of evaporated milk

Reduce your oven temperature from 375 degrees to 350 degrees.
In a small bowl, mix the sugar, cinnamon, salt, ginger, and cloves. Set aside.
In a large bowl, beat 2 large eggs. Then, stir in the pumpkin puree, followed by the sugar and spice mixture from the small bowl.
Gradually add in the evaporated milk while mixing and mix well until all is combined evenly.
Pour pumpkin pie mixture into previously made pie shell.

Bake pie at 350 degrees for 40 to 50 minutes until a knife can be inserted and come out clean. Let cool and serve room temperature or slightly warm. Add to your Instagram story and enjoy your homemade Mamma Chia Pumpkin Pie!

From our kitchen to yours, enjoy our Mamma Chia Pumpkin Pie Recipe!
Wishing you all a magical Holiday season! <3

Vanilla Latte Overnight Oats

Vanilla Latte Overnight Oats

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HAPPY NATIONAL COFFEE DAY!

Vanilla Latte Overnight Oats

We like you a latte…so much, that we wanted to share this chia x coffee overnight oats recipe so you can get your fix all in one cup, making it the perfect blend! This brew-tiful two-for-one will not only keep you satisfied until lunch, but will also give you that necessary early morning buzz to get your day started. Change up your regular cup of joe this week and espress-yo love for chia seeds and coffee with this delightful vegan breakfast treat!

Vanilla Latte Overnight OatsVanilla Latte Overnight OatsVanilla Latte Overnight Oats

Ingredients: 

Instructions: 

  1. Combine all the ingredients (except the chocolate and granola) into a medium sized bowl and mix together.
  2. Cover the bowl and place in the refrigerator for at least 3 hours or let it sit overnight.
  3. Remove from refrigerator when ready to eat. Served cold.
  4. Garnish with granola clusters and crumbled dark chocolate.

 

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