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
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
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