Moist smooth pumpkin pie free of eggs and corn.

Jeramyn Feucht
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Pie Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

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

451 calories; 25.4 g total fat; 42 mg cholesterol; 404 mg sodium. 48.3 g carbohydrates; 6.6 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2019
This pumpkin pie was a great hit with my family. Made it gluten-free by using a store-bought Mi-Del gluten-free crumb crust. I'd made this same pie previously and it was a bit too sweet. This time I reduced the sugars by half using evaporated milk in place of the sweetened condensed milk and eliminating the added sugar. 2/3 c. maple syrup was the only sweetener used. This made everything more liquid so I increased the ground chia to a total of 2/3 c. Chia tends to dull the intensity of spices so I doubled the amount of vanilla and cinnamon and added 1 T. cardamon 1 t. allspice and 1/4 t. mace. The clove and nutmeg amounts should also be increased for a more intense pumpkin pie flavor. Baking this pie as instructed at 325 for 40 minutes gives the pudding a wonderful texture with cracking around the edges. No one could tell that this was an egg-less filling. The recipe as modified made more pudding than would fit in the pie crust. The pudding leftover could simply be refrigerated for an hour and eaten cold. But I poured the extra into a ramekin and baked it along with the pie. It came out great! Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2019
This pumpkin pie was a great hit with my family. Made it gluten-free by using a store-bought Mi-Del gluten-free crumb crust. I'd made this same pie previously and it was a bit too sweet. This time I reduced the sugars by half using evaporated milk in place of the sweetened condensed milk and eliminating the added sugar. 2/3 c. maple syrup was the only sweetener used. This made everything more liquid so I increased the ground chia to a total of 2/3 c. Chia tends to dull the intensity of spices so I doubled the amount of vanilla and cinnamon and added 1 T. cardamon 1 t. allspice and 1/4 t. mace. The clove and nutmeg amounts should also be increased for a more intense pumpkin pie flavor. Baking this pie as instructed at 325 for 40 minutes gives the pudding a wonderful texture with cracking around the edges. No one could tell that this was an egg-less filling. The recipe as modified made more pudding than would fit in the pie crust. The pudding leftover could simply be refrigerated for an hour and eaten cold. But I poured the extra into a ramekin and baked it along with the pie. It came out great! Read More
Rating: 5 stars
11/23/2018
Does this have to be baked? Since there are no eggs can I use this as a no bake recipe? Read More
Rating: 5 stars
12/26/2019
This pumpkin pie was a great hit with my family. Made it gluten-free by using a store-bought Mi-Del gluten-free crumb crust. I'd made this same pie previously and it was a bit too sweet. This time I reduced the sugars by half using evaporated milk in place of the sweetened condensed milk and eliminating the added sugar. 2/3 c. maple syrup was the only sweetener used. This made everything more liquid so I increased the ground chia to a total of 2/3 c. Chia tends to dull the intensity of spices so I doubled the amount of vanilla and cinnamon and added 1 T. cardamon 1 t. allspice and 1/4 t. mace. The clove and nutmeg amounts should also be increased for a more intense pumpkin pie flavor. Baking this pie as instructed at 325 for 40 minutes gives the pudding a wonderful texture with cracking around the edges. No one could tell that this was an egg-less filling. The recipe as modified made more pudding than would fit in the pie crust. The pudding leftover could simply be refrigerated for an hour and eaten cold. But I poured the extra into a ramekin and baked it along with the pie. It came out great! Read More
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