Halloween Pies With Berry Chia Jam got everyone in my house peeking into the kitchen, sniffing the air, and asking “what is that smell?” Let me guess, either you’re after a Halloween treat that screams spooky vibes or maybe you’re just tired of eating straight-up sugar bombs. Either way, if healthy meets fun is your style, you’re in for something good. Seriously, making pies with chia seeds (especially for Halloween) is not as tricky as it sounds. It’s about as simple as making a cup of tea – only stickier.
Table of Contents
Halloween Pies with Berry Chia Jam
- Total Time: 30–35 minutes
- Yield: 8–10 mini pies 1x
- Diet: Vegetarian
Description
These Halloween pies are spooky and sweet, made with chia berry jam, mini pumpkin spice filling, and blueberry jam perfect for a kid-friendly vegan dessert or snack!
Ingredients
- Berry Chia Jam:
- 2 cups mixed berries (strawberries, blueberries, blackberries, or raspberries)
- 2–3 tablespoons chia seeds
- 1–3 tablespoons maple syrup or honey (adjust to taste)
- Mini Pumpkin Pie Variation:
- 1 pie crust (store-bought or homemade)
- 1 cup pumpkin purée
- 2 tablespoons chia seeds
- 2–3 tablespoons maple syrup or date paste (to taste)
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Vegan Blueberry Jam Pies:
- 2 cups blueberries (fresh or frozen)
- 2–3 tablespoons chia seeds
- 1–2 tablespoons agave or maple syrup
- Pastry rounds (store-bought or homemade dough)
Instructions
- Make the Berry Chia Jam:
- Place berries in a microwave-safe bowl or saucepan. Heat until soft and juicy.
- Mash with a fork or potato masher.
- Stir in chia seeds and maple syrup (or honey).
- Refrigerate 10–15 minutes until thickened.
- Mini Pumpkin Pies:
- Preheat oven to 350°F (175°C).
- Cut pie crust into circles and press into muffin tin cups.
- In a bowl, mix pumpkin purée, chia seeds, maple syrup/date paste, cinnamon, and nutmeg.
- Spoon filling into crusts.
- Bake for 15–18 minutes, until set.
- Cool before serving. Optionally decorate with dried fruit “faces.”
- Vegan Blueberry Jam Pies:
- Heat blueberries in a saucepan until juicy.
- Stir in chia seeds and agave/maple syrup.
- Refrigerate until thickened (about 15 minutes).
- Place spoonfuls of jam in the center of pastry rounds.
- Fold edges slightly up, leaving the center exposed.
- Bake at 350°F (175°C) for 15–20 minutes, until golden.
Notes
Use any berry mix for the jam. Store leftovers in the fridge for up to a week. Great served warm or chilled. Let kids help mash berries or decorate for a fun Halloween activity!
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Halloween pies, chia jam, vegan dessert, mini pies, berry jam, pumpkin pie, blueberry jam
3-Ingredient Chia Seed Refrigerator Jam
I swear, jam used to terrify me. (All those glass jars, boiling sugar syrup, possibility of ruining the pan forever.) But this chia seed jam is the quickest shortcut ever. All you need is berries, chia seeds, and a touch of sweetener. Here’s what goes down: Squash your choice of berries in a bowl – strawberries, blueberries, blackberries, totally up to you. I give ‘em a quick zap in the microwave first, just until juicy, but you can use a saucepan if that’s your thing. Then add a bit of maple syrup or honey, whatever you’ve got, and sprinkle in the chia seeds. Stir, let it thicken in the fridge, and BOOM, you’ve got a jam that feels like you slayed it in the kitchen. Pro tip: you control sweetness, so if your berries are tangy, give it an extra teaspoon of syrup. And yes – this jam is not just for pies. Smear it on toast, swirl it in yogurt; trust me, it disappears fast.
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5 kid-friendly ways to cook with chia seeds
Let’s talk about chia seeds for a sec. These little things are king for parents who want sneaky nutrition in snacks. My niece calls them “frog eggs” (she’s dramatic), and honestly, she eats them in anything as long as she gets to help. So here’s what I do to keep kids (or hey, adults) interested:
- Mix chia seeds into smoothies. They’ll never notice. Extra points if you call it monster juice.
- Add them to pancake batter for that “what’s-in-here” texture. Don’t say it’s healthy, just let them eat three.
- Let kids stir chia seeds into overnight oats or rice pudding. So easy, but they’ll feel like they made breakfast.
- Throw them into homemade cookies. Not a single kid at the bake sale noticed the “secret ingredient” last year.
More ways? Use in frozen popsicles, go wild with snack bars, and yes, try them sprinkled in chocolate pudding. You get the point.
what’s so great about chia seeds?
Big question. If you ask me, chia seeds are, no joke, a pantry superpower. For a start, they thicken anything without cooking (just add liquid and let them sit – it’s like magic). They also bring a nice little crunch, unless you leave them soaking, then they go all squishy in the best way. Here’s another thing: chia seeds give you that full-up feeling for hours. Snack smart, stay full. Plus, they’re loaded with things like omega-3s and fiber, so you can tell everyone your pies are, actually, healthy-ish. My favorite trick is tossing some in a veggie burger mix – gives it a sly boost and you never have to explain it to picky eaters. If you’re worried about taste, don’t be. Chia seeds are like culinary ninjas. You probably won’t taste them at all.
mini pumpkin pies, a low-sugar Halloween treat
Okay, so Halloween is normally orange cupcakes and candy wrappers. But, maybe this year you want something less… sticky? Enter mini pumpkin pies. For these, I made my usual crust (you can go store-bought, no shame), then fill it with a mix of pumpkin puree, a hint of cinnamon, a whiff of nutmeg, and, you guessed it, chia seeds. You don’t need heavy cream or buckets of sugar, I promise! A splash of maple syrup or even date paste sweetens them up just enough, but keeps them kid-approved. Bake ‘em in muffin pans for those perfect, two-bite pies that disappear at parties way faster than you expect. Plus, you can draw creepy faces on top with chopped dried fruit if you want to really go full Halloween this year.
vegan blueberry chia jam
Let’s not forget our vegan buddies at the Halloween party. This vegan blueberry chia jam seriously changed my mind about homemade jams. It’s good for toast, yes – but I dollop it right in the center of mini pastry rounds and fold up the edges so the purple goo oozes like a haunted house treat. You’ve got just blueberries (fresh or frozen), a drizzle of agave or maple syrup, and chia seeds doing their gelling magic. No gelatin, no fuss, literally five minutes of work. You refrigerate, and when you come back it’s thick and jammy and – this is not an exaggeration – tastes like something from a five-star restaurant brunch buffet. Sometimes I swirl this jam into dairy-free yogurt and call it breakfast and dessert at the same time.
Ready for a Spooky Kitchen Adventure?
So, putting it all together: Halloween pies with berry chia jam are tasty, super easy, and, let’s be real, a little bit magical. Chia seeds work wonders in pies, jam, snacks – you name it. Go add some spooky spark to your next party (or just a random Tuesday night hiding from trick-or-treaters). Give it a try, and maybe check out this beginner’s guide to chia seeds for more inspo. If you ask my family, these pies are way more fun than any bag of candy. Don’t wait for a special reason – dive in, make a mess, and share the berry chia jam delight!