CHIA PUMPKIN PIE

Chia Pumpkin Pie image

Moist smooth pumpkin pie free of eggs and corn.

Provided by Jeramyn Feucht

Categories Fruits and Vegetables Vegetables Squash

Time 1h25m

Yield 12

Number Of Ingredients 17

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

Steps:

Preheat oven to 450 degrees F (230 degrees C).
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.
Pour pumpkin, condensed milk, chia seeds, vanilla extract, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg into a blender. Blend filling until smooth.
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.
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.

Nutrition Facts : Calories 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, Sodium 404.4 mg, Sugar 24.3 g