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Chia Pumpkin Pie
Chia Pumpkin Pie
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Chia seed-infused pumpkin pie with coconut whiskey crust, perfect for sharing at gatherings.
Ingredients:
  • 2.5 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 ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon ground nutmeg
  • 2 tablespoons white sugar
Instructions:
  • Preheat oven to a piping hot 450 degrees F (230 degrees C).
  • Combine all-purpose flour, butter, coconut oil, 3 tablespoons sugar, and 1/2 teaspoon salt in a bowl until evenly mixed. Add water and whiskey to create a clumpy dough. Separate dough into halves and store in individual containers. Chill in the refrigerator until needed.
  • Combine pumpkin, condensed milk, chia seeds, vanilla extract, cinnamon, 1/2 teaspoon of salt, ginger, cloves, and nutmeg in the blender. Blend until smooth.
  • Place one dough half in a pie pan. Add the filling on top. Roll out the remaining dough on a flat surface and cut it into decorative shapes. Arrange the shapes on the filling. Sprinkle 2 tablespoons of sugar over the top.
  • Bake the pie in the preheated oven at 375 degrees F (190 degrees C) until the crust turns golden brown, usually for 20 minutes. Then cover the pie with aluminum foil, reduce the heat to 325 degrees F (163 degrees C), and bake for an additional 40 minutes until set.

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