Chia Pumpkin Pie

Moist smooth pumpkin pie free of eggs and corn.

Ingredients

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

Steps

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.