Pumpkin Pie with Olive Oil Crust

Posted by Olivia on Monday, December 6th, 2010

Pumpkin Pie with Olive Oil Crust

Can you imagine a holiday pumpkin pie without that quintessential buttery crust--flaky, tender, and fall-apart ready? We've been toying with olive oils in our test kitchen, and we've got the perfect buttery crust that's made without any butter. Full of heart-healthy olive oil, this basic crust is a must-try for your holiday baking. Best of all, it's made with cupboard staples, so you don't have to go out of your way for any special ingredients.

This holiday season, make your traditional pumpkin pie just a bit more special. Extra virgin olive oil makes everything a bit more special, after all.

Made with these products from The Olive Press:

  • 1 cup all-purpose flour
  • ¼ cup The Olive Press Mission Olive Oil
  • 2 tablespoons milk
  • 2 tablespoon sugar
  • ½ teaspoon sea salt
  • Filling
  • 1 (15-ounce) can pumpkin puree
  • 1 (14-ounce) can evaporated milk
  • 3/4 cup honey
  • 2 eggs, lightly beaten
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon nutmeg
  • ¼ teaspoon ground ginger

  1. Preheat oven to 425°F.
  2. Prepare the crust: In a medium bowl, whisk together flour, oil, milk, sugar, and salt. Place dough into 9-inch pie plate; spread with hands, covering the bottom and sides of the pie plate.
  3. Prepare the filling: In a large bowl, whisk together all ingredients until smooth. Pour into prepared crust.
  4. Place pie in oven; bake 15 minutes. Reduce temperature to 350°F; bake an additional 35 to 45 minutes, until center of pie is set. If desired, line edges of pie with toasted pecans. Cool slightly, slice, and serve.

Notes: Makes 1 pie.
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