Clean Eating Pumpkin Pie and Pie Crust

Ingredients

Instructions

For the Crust:
1. Spray the pie pans with olive oil from the spritzer or with an olive oil cooking spray. Add a small handful (about 1 1/2 tablespoons) to the pan and move it around the pan until its coated.
2. In a medium bowl, add the flour and salt.
3. Measure the milk and oil in a measure cup together.
4. Add milk and oil to flour mixture. Combine the mixture with your hands until it forms a ball.
5. Place a piece of parchment paper on the work surface. Place the dough on the surface.
6. Place another piece of parchment paper on top of the dough.
7. Using a rolling pin roll the dough out until its 1/4 to 1/8 inch thick. You may need to live the top parchment paper occasionally as it will wrinkle.
8. Cut the dough in half and then add it to the pie pan. Its easiest to turn the pan upside down over the dough and then lift the parchment paper up and flip.
9. Be sure the dough is snug in the pie pan. Cut off the excess from the edges.
10. Use a the back of a fork to crinkle around the edges of the crust.
11. If freezing: Put the entire pan in a large zip top bag and freeze.
For the Pie
12. Preheat the oven to 425.
13. Combine all the ingredients in a medium bowl.
14. Use a hand mixer to blend smooth.
15. Pour the pumpkin mixture into the pie crusts about until its just under the edge. It will not rise much.
16. Put the pie in the oven for about 20 minutes. Remove and cover the edges of the crust with foil so they don't burn.
17. Reduce the oven heat to 350 and put the pie back in the oven until its no longer jiggly, about an hour.
18. Allow to cool on the counter for about 30 minutes and then place in the refrigerator, covered until chilled.
19. Serve chilled.