All Recipes Fruits and Vegetables Vegetables Squash

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

Nutrition Info

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 servingSize: - sodium: 404.4 mg sugar: 24.3 g transFat: : - unsaturatedFat: : -

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.

12 servings

Moist smooth pumpkin pie free of eggs and corn.