Pumpkin Pie

Crust:

1/4 cup mild extra virgin olive oil

1 cup flour

1/2 tbsp salt

2 tbsp milk

Filling:

1 15oz can of pumpkin

1 12oz can of evaporated milk

2 eggs

1/2 tsp salt

1 1/2 tsp cinnamon

1 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground cardamom

3/4 cup coconut sugar

Pie Crust:

Mix the flour, salt, extra virgin olive oil and milk. Place dough into the middle of a 9 inch pie pan and spread out covering the bottom and sides of the pie dish. 

Filling:

Preheat ovent to 425 degrees. Beat eggs togehter in a large bowl. Add sugar, salt, cinnamon, ginger, nutmeg, cloves, caradmom. Gradually stire in pumpkin purree and evaporated milk using and electric mixer. Mixture should be very smooth. 

Pour in to pie crust. Bake for 15 minutes and then turn oven down to 350 and bake an additional 45 minutes or until center is set. Remove from oven and let cool on a wire rack for a couple hours.