Pumpkin Pie with EVOO Crust

Ingredients

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 teaspoon SOOC Sicilian Sea Salt
2 Tablespoons sugar
½ teaspoon baking powder
½ cup ice water
1 egg
1 Tablespoon distilled white vinegar
For the Filling:
28 oz. can pureed pumpkin
1 cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon ground cloves
¼ teaspoon vanilla extract
4 eggs, beaten
24 oz. evaporated milk

Directions

For the pie crust:

Place the extra virgin olive oil 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.

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:

Preheat oven to 425°F.

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.

Allow the pie to cool slightly and/or refrigerate before serving. Enjoy!