Pumpkin Pie with Olive Oil Crust
Olive Oil Pie Crust:
2 cups all purpose flour
1 pinch San Fran Sea Salt
1/2 cup Gil’s Gourmet California Extra Virgin Olive Oil
5-6 tablespoons cold water or milk
1 15oz can pumpkin
1 14oz can sweetened condensed milk
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon San Fran Sea Salt
Preheat oven to 375°F.
Combine flour and salt in a large bowl, stir to combine. Add oil and, using a fork, combine until crumbly. Add cold milk (or water), 1 tablespoon at a time, until dough forms. Roll dough out, evenly, on a lightly floured surface and transfer to a pie plate. Place a sheet of parchment over the pie crust, weigh down with pie weights, and par-bake for 12 minutes. Remove from the oven and set aside.
Meanwhile, combine pumpkin, milk, eggs, cinnamon, ginger, nutmeg and salt in a large bowl and whisk until smooth and combined.
Pour and scrape pie filling mixture into the par-baked crust and place in the oven. Bake for 65-75 minutes or until filling is solid and an inserted knife or toothpick comes out clean.
Set the pie aside on a wire rack to cool completely before slicing and serving.