Pumpkin chia butter
I discovered chia seeds and hemp seeds over the summer, and I can’t rave about them enough. The health benefits are incredible and they really are one of nature’s perfect foods. I loved the blueberry chia jam I made, but with the arrival of Fall weather and pumpkin recipes everywhere, I got a little creative and made pumpkin chia butter. It’s delicious on top of toast, but I also love it stirred into Greek yogurt or as a topping for waffles or pancakes.
Recipe: Pumpkin Chia Butter
(inspired by and adapted from skinnytaste.com)
1 29-oz. can of pumpkin puree
3/4 c. apple juice or apple cider
1/2 c. light brown sugar (If you have more of a sweet tooth than I do, you can add another 1/4 c. of brown sugar.)
1/4 c. pure maple syrup
2 tsp. pumpkin pie spice
3-4 Tbsp. chia seeds
2 tsp. pure vanilla extract
Combine pureed pumpkin, apple juice, brown sugar, maple syrup, and pumpkin pie spice in a medium saucepan. Mix well. Bring mixture to a boil, then reduce heat and simmer for 30 minutes. Add chia seeds and continue to simmer until thickened, about 10 more minutes. Stir frequently. Remove from heat and stir in vanilla extract. Allow to cool slightly and transfer to small mason jars or reusable containers. Pumpkin chia butter should be stored in the refrigerator. Pumpkin chia butter can also be frozen, but be sure to leave a little space in the top of the jar if freezing to allow for it to expand a bit.