Classic Pumpkin Pie
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Classic Pumpkin Pie
No Thanksgiving meal is complete without a slice (or two) of pumpkin pie. This traditional recipe features a crust made with Colavita Olive Oil instead of butter, proving that olive oil can make a flaky and healthier pie crust!
Ingredients
Directions
Place 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.
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 degrees F for 20 minutes; reduce heat to 350 degrees F and bake for about an hour more, or until a toothpick inserted in the middle comes out clean.
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Ingredients
Directions
Place 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.
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 degrees F for 20 minutes; reduce heat to 350 degrees F and bake for about an hour more, or until a toothpick inserted in the middle comes out clean.