Pumpkin Pie with Ginger Infused Olive Oil Crust

We've combined a medley of infused olive oils to accentuate the fantastic taste of the pumpkin filling. Our Sweet Butter Infused Olive Oil serves as a delightful dairy-free substitute for butter, while our Ginger Infused Olive Oil combines the fresh essence of ginger with olives, highlighting ginger's sweet and aromatic notes. It's a fantastic dessert option for your Thanksgiving spread.

Ingredients: 

Crust: 

2 cups all-purpose flour 

Pinch of Fleur de Sel 

1/4 cup Sweet Butter Infused Olive Oil 

1/4 cup Ginger Infused Olive Oil 

5-6 tablespoons cold water 

Filling: 

1 can (15 oz) pure pumpkin 

1 can (14 oz) sweetened condensed milk 

2 eggs 

1 teaspoon cinnamon 

1/2 teaspoon ground ginger 

1/2 teaspoon nutmeg 

1/2 teaspoon Fleur de Sel 

Instructions 

Preheat oven to 375°F. Combine flour and salt in a large bowl. Stir to combine. Add oils and, using a fork, mix until crumbly. Add water, 1 tablespoon 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 pie crust, weigh it down with pie weights, and par-bake for 12 minutes. Remove from the oven and set aside.
Meanwhile, combine pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl and whisk until smooth and combined. Pour and scrape the pie filling mixture into the par-baked crust and place in the oven. 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.