Pumpkin Pie

For many years I did not make pies because I was intimidated by the seemingly daunting task of making the crust.  Yes, you can buy commercially-prepared crusts, but they are not the same.  I stumbled upon this crust recipe from VegWeb.com.  It is incredibly easy to prepare and always results in a perfectly flaky crust.  This crust can be used for any type of pie.  It is paired here with a healthier variation of the classic pie recipe found on the Libby's can of pumpkin.  If you use this recipe, let me know how it turns out.

Preparation
Preheat oven to 350 degrees.

Crust
1C flour
1/3C oil
2-3T water

Combine all ingredients in a bowl and mix/knead until formed into a ball.  Roll out between sheets of wax paper.  Peel off top sheet of wax paper and flip the crust over into a pie plate.  Peel off the remain piece of wax paper.  Press the crust until it conforms to the pan.

Pumpkin filling
1/2C sugar
4T cornstarch
1t cinnamon
1/2t ginger
1/8t cloves
1/2t salt
1 15oz can solid-pack pumpkin
1 1/2C almond milk

Place spices in bowl.  Add pumpkin and stir to combine.  Add milk and stir until combined.  Pour into crust and bake at 350 degrees for 45 minutes.  Cool before cutting.