Chia pumpkin pie

16 January 2018 by
First published: 18 February 2018

Chia pumpkin pie

Thanksgiving may have been back in November but this chia pumpkin pie recipe gives the traditional dish an overhaul and added chia for a nutritious, guilt-free version.

Ingredients (Serves 6-8)

1 whole pumpkin

1 tbsp olive oil.

½ tsp cinnamon

1 tsp salt

4 lightly beaten eggs

½ cup honey

1 cup milk

2 tbsp chia seeds

½ cup dried cranberries

½ cup toasted walnuts

2 tbsp honey (for top of pie)

½ cup cranberry jelly (optional)

2 tbsp water

Tsp of chia seeds


You will need either a store-bought crust (9-inch shell) or basic pie pastry recipe.

Preheat oven to 350º. Remove pulp/seeds from a half pumpkin and rub with 1 tbsp olive oil.

Place cut side down on a lined baking pan and bake for 45 minutes until the flesh is tender. Scrape the pumpkin flesh from the peel and mash by hand.

Add 2 cups mashed pumpkin, ½ tsp cinnamon, 1 tsp salt, 4 lightly beaten eggs, ½ cup honey (slightly warmed) and 1 cup milk in a large bowl. Using an electric mixer beat together until well combined. If using store bought crust sprinkle 2 tbsp chia seeds evenly around the crust.

If making homemade crust, work 2 tbsp chia seeds right into the dough. Pour filling into pie shell, smooth the top and bake for 50 to 55 minutes or until a knife inserted in the pie comes out clean. Loosely cover with baking paper if the crust begins to brown too quickly. Cool to room temperature.

Sprinkle ½ cup dried cranberries and ½ cup toasted walnuts mixed with 2 tbsp honey to top of pie. Drizzle topping with ½ cup cranberry jelly (optional) mixed with 2 tbsp water. Then sprinkle another tsp of chia seeds generously across topping and serve.

For more…

Looking for more good-for-you dessert and snack ideas? Try these baobab brownies or check out


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Chia pumpkin pie
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