Ingredients for Crust:
2 c. flour
pinch of salt
1/4 c. Sweet Butter Olive Oil
1/4 c. Ginger Pressato Olive Oil
5-6 Tbsp. cold water
Ingredients for Filling:
1 can (15oz) pure pumpkin
1 can (14oz) sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. Salt Cellar Himalayan Pink Sea Salt
Preheat oven to 375 F. Combine flour and salt in a large bowl. Add oils and using a fork, mix until crumbly. Add water 1 Tbsp. at a time until dough forms. Roll the dough evenly on a lightly floured surface and transfer to a pie plate. Place a sheet of parchment over the crust and weigh it down with pie weights. Par bake it for 12 minutes and remove from the oven, set aside.
Meanwhile, combine the pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg and salt in a large bowl and whisk until smooth and combined. Pour the pie filling into the par baked crust and bake for 65 - 75 minutes or until the 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.
