Halloween seems to herald in the start of unhealthy eating. By the time we’re done sneaking our favorites from the kids candy stash, Thanksgiving comes around, and the holiday parties begin. If you like pie like I do, then this season is like walking in a land mine! I stumbled upon this recipe on Pinterest from Forks Over Knives and LOVE it. Surprisingly, my 10-year old has been enjoying it too as much as I do. You can have it for breakfast, snack or any time you get a craving for something sweet. Made with whole foods, and put together in minutes – what’s not to love about this Pumpkin Pie Filling?
Guilt Free Chia Seed – Pumpkin Pie Filling
(Adapted from Forks Over Knives)
- 1/4 cup almonds
- 1 cup water
- 12-15 pitted dates
- 1 ripe banana
- 1 (15 oz) can pumpkin (NOT pie filling)
- 1 Tbsp vanilla
- 1 Tbsp pumpkin pie spice
- 1/3 cup chia seeds***
- 1/4 tsp cinnamon
1) Add the chia seeds to your blender and make it into a powder. Pour into a large bowl and set aside.
2) Add the almonds, water & dates to the blender jar and puree. (Alternately, use 1 cup of almond milk & dates).
3) Add the banana, pumpkin, vanilla & spice, and blend well.
4) If your blender is powerful, add in the chia and give it a whirl till well mixed. Add a few more tablespoons of milk or water if necessary. Otherwise, pour the liquid from the blender over the chia powder and mix well.
5) Pour into 4-6 serving dishes and chill covered for a few hours (it’s fine to eat right away too). Sprinkle with cinnamon before serving.
6) My teen loves his pie crust, so I poured some into individual ready crusts for portion control.
*** If you prefer the texture of whole chia seeds, skip step 1 and mix with the pumpkin filling. This method requires several hours to set – it will not be ready to eat as soon as it is assembled.