Preheat oven to 350°F.

Combine all crust ingredients into a food processor and process until a thick mixture is formed. Press mixture into a glass pie dish, greased well with olive oil.

Pre-bake crust for 15 minutes. Remove from oven and let cool for 10 minutes.

In a large bowl, whisk together all filling ingredients. Pour filling evenly into pie crust. Bake for approximately 55 minutes or until filling is firm.

Let pie cool completely and serve.

Notes:

If using canned pumpkin, use one 14 oz. can of unsweetened pumpkin purée. If using fresh pumpkin, use a 3-3 1/2 lb. pumpkin. To prepare purée, preheat oven to 375°F. Cut pumpkin in half and scoop out seeds and stringy flesh. Place pumpkin halves, insides facing down, onto a baking sheet and bake for approximately 1 hour, or until flesh is soft. Remove from oven and let cool completely. Scoop out flesh and purée until smooth in a food processor.