PUMPKIN’S PIE CRUST
- Prep Time15 min
- Cook Time1 hr 9 min
- Perform Time15 min
- Total Time1 hr 39 min
- Serving Size4-6
- 2 1/2 cups all purpose flour
- 1 table spoon sugar
- 2 tea spoons salt
- 1/2 cup Moresh Extra Virgin Olive Oil
- 2/3 cup buttermilk
- 1/2 teaspoon vanilla extract
- 2 Tbsp Moresh Extra Virgin Olive Oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 Tbs all purpose flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp ground ginger
- 2 large eggs
- 1 large egg white
- 1 can low fat evaporated milk
- 1 large can pumpkin puree
- 1 tsp pure vanilla extract
In mixing bowl, add flour, sugar and salt. Mix together.
Add olive oil, buttermilk, and vanilla.
Using a spatula, blend it all. Add a sprinkle of flour to create desired texture.
Divide dough into 2 equal parts. Form balls and wrap individually in plastic wrap.
Flatten with the palm of your hand.
Let rest for 10 minutes.
Preheat oven to 425°F.
Prepare the pie crust and place it in 2 pie pans. Pinch ends with the thumb between the first and second fingers.
In mixer bowl, add olive oil, sugars, flour, cinnamon, nutmeg, cloves, and ginger. mixed.
Add eggs and egg white. Blend on high speed for one minute.
Reduce mixer to low speed, and gradually add evaporated milk. Mix until well blended.
Add pumpkin and vanilla. Mix again until blended. Pour into prepared unbaked olive oil pie shells.
Bake for 10 minutes.
Reduce temperature to 350° F and, without opening oven door, bake for an additional 50 min or until a knife inserted in the center comes out clean.