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Chia Pumpkin Pie

Rated as 5 out of 5 Stars

"Moist smooth pumpkin pie free of eggs and corn."
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1 h 25 m servings 451
Original recipe yields 12 servings


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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. Pour pumpkin, condensed milk, chia seeds, vanilla extract, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg into a blender. Blend filling until smooth.
  4. 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.
  5. 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.


  • Cook's Notes:
  • You can halve the crust part of the recipe if you only want a bottom crust.
  • You can use chia flour in place of ground chia seeds if available.

Nutrition Facts

Per Serving: 451 calories; 25.4 48.3 6.6 42 404 Full nutrition

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Does this have to be baked? Since there are no eggs, can I use this as a no bake recipe?