Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 451
- Carbohydrate: 48g
- Fat: 25g
- Fiber: 4g
- Protein: 7g
- Sugar: 24g
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