Chia Pumpkin Pie
Moist smooth pumpkin pie free of eggs and corn.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 2½ cups unbleached all-purpose flour
- ¾cup butter, cut into squares
- ½cup coconut oil
- 3tablespoons white sugar
- ½teaspoon salt
- ¼cup water
- 2fluid ounces whiskey
- 1(15 ounce) can pumpkin puree
- 1(14 ounce) can sweetened condensed milk
- ½cup finely ground chia seeds
- 1teaspoon vanilla extract
- 1teaspoon ground cinnamon
- ½teaspoon salt
- ½teaspoon ground ginger
- ¼teaspoon ground cloves
- ½teaspoon ground nutmeg
- 2tablespoons white sugar
Instructions
Step 1
Preheat oven to 450 degrees F (230 degrees C).Step 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.Step 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.Step 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.Step 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.