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.
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.