Chia Pumpkin Pie

Moist smooth pumpkin pie free of eggs and corn.


Recipes · Desserts · Pies · Pumpkin Pie Recipes


Prep Time: 25 mins
Cook Time: 1 hrs
Servings: 12
Total Time: 1 hrs 25 mins
Yield: 12 servings

Ingredients

Ingredients List

  • 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


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.

Cook's Notes:

You can halve the crust part of the recipe if you only want a bottom crust.

You can use chia flour in place of ground chia seeds if available.


Nutrition Facts (per serving)

Nutrition Facts
451 Calories
25g Fat
48g Carbs
7g Protein


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