Chia Pumpkin Pie recipe

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Ingredients

2 ½ cups unbleached all-purpose flour
¾ cup butter, cut into squares
½ cup coconut oil
3 tablespoons white sugar
½ teaspoon salt
¼ cup water
2 fluid ounces whiskey
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
½ cup finely ground chia seeds
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
2 tablespoons white sugar

Nutrition Info

450.6 calories
carbohydrate: 48.3 g
cholesterol: 41.6 mg
fat: 25.4 g
fiber: 3.8 g
protein: 6.6 g
saturatedFat: 17.2 g
servingSize: -
sodium: 404.4 mg
sugar: 24.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Mix all-purpose flour, butter, coconut oil, 3 tablespoons sugar, 1/2 teaspoon salt together in a bowl until well distributed. Stir in water and whiskey to form a clumpy dough. Divide dough in half, place in separate containers. Cover and refrigerate until ready to use.

  3. Pour pumpkin, condensed milk, chia seeds, vanilla extract, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg into a blender. Blend filling until smooth.

  4. Line a pie pan with 1 of the dough halves. Pour filling over the pie crust. Roll out the rest of the dough onto a flat work surface and cut into decorative shapes of your choice. Arrange shapes on top of the filling. Sprinkle 2 tablespoons sugar on top.

  5. Bake pie in the preheated oven until crust starts to brown, about 20 minutes. Cover with aluminum foil and reduce heat to 325 degrees F (163 degrees C), continue baking until set, about 40 minutes.

Recipe Yield

12 servings

Recipe Note

Moist smooth pumpkin pie free of eggs and corn.

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