Pumpkin Pie with EVOO Crust

For the crust:

• 2 ½ cups all-purpose flour, sifted (can also substitute with a gluten free 1:1 flour)
• ⅔ cup of a mild SOOC Extra Virgin Olive Oil
• ½ tsp SOOC Sicilian Sea Salt
• 2 Tbsp sugar
• ½ tsp baking powder
• ½ cup ice water
• 1 egg
• 1 Tbsp distilled white vinegar

For the filling:

• 28 oz. can pureed pumpkin
• 1 cup sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp ground cloves
• ¼ tsp vanilla extract
• 4 eggs, beaten
• 24 oz. evaporated milk

Preparation

For the pie crust:

1. Place EVOO in the freezer until it is semi-solid. If you want to speed up this process divide the oil into two cups. Place sifted flour in a bowl and add baking powder and salt. Place bowl in refrigerator. In small bowl; combine the water, egg and vinegar, place in refrigerator. Chill the rolling pin and pastry cloth.
2. When oil is semi-solid, cut it into the flour mixture until it forms coarse crumbs; work quickly. Add the liquid ingredients gradually, tossing lightly with a fork, until dough sticks together. If dough is too wet add a little extra flour. Roll out on pastry cloth. Use as you would use any regular pie pastry. This recipe makes enough for a 9″ double crust pie.

For the filling:

1. 1. Blend pumpkin mixture with sugar and spices. Add vanilla and eggs, mix well. Stir in evaporated milk, mix well. Pour filling into 2 – 9′ pie shells and bake at 425°F for 20 minutes; reduce heat to 350°F and bake for about an hour more, or until a toothpick inserted in the middle comes out clean.
   2. Allow the pie to cool slightly and/or refrigerate before serving. Enjoy!