Fresh Desserts

Ingredients

• 1 recipe Perfect Olive Oil Pie Crust (see recipe under Desserts)
• 2 Tbs California Olive Ranch extra virgin olive oil
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 1/2 Tbs all purpose flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp ginger, freshly grated
• 2 large eggs
• 1 large egg white
• 1 large can pumpkin puree
• 1 can low fat evaporated milk
• 1 tsp pure vanilla extract

Directions

1. Preheat oven to 425 F. Prepare olive oil pie crust and place in 2 pie pans.  Pinch ends with thumb between the first and second fingers.
2. Add eggs and egg white.  Blend on high speed for 1 min.  Reduce mixer to low speed and gradually add evaporated milk.  Mix until well blended.
3. Add pumpkin and vanilla.  Mix again until blended.  Pour into prepared unbaked olive oil pie shells.
4. Bake for 10 minutes.  Reduce temperature to 350F and without opening oven door, bake for an additional 50-60 mins or until a knife inserted into center comes out clean.
5. Cool for 2-3 hours.  If you like your pumpkin pie cold, store in refrigerator until ready to serve.