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Updated Pumpkin Pie from Olive Oil Desserts
Pumpkin Pie

Product Code: PUMPKINPIE


Pumpkin Pie

(Serves 16–18)

Thanksgiving would not be Thanksgiving without the pumpkin pie. If you happen to have fresh pumpkin on hand, make your own puree.


  • 1 Perfect Olive Oil Pie Crust (see recipe below)
  • 2 Tbsp. pure olive oil
  • 3/4 c. brown sugar
  • 3/4 c. granulated sugar
  • 1 1/2 Tbsp. all-purpose flour
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/2 tsp. ground ginger
  • 2 large eggs
  • 1 additional large egg white
  • 1 can low-fat evaporated milk
  • 1 large can pumpkin puree (1 lb. 13 oz.)
  • 1 tsp. pure vanilla extract


  1. Preheat oven to 425°F. Prepare perfect olive oil pie crust and place it in 2 pie pans. Pinch ends with the thumb between the first and second fingers.
  2. In mixer bowl, add olive oil, sugars, flour, cinnamon, nutmeg, cloves, and ginger. Blend until mixed.
  3. Add eggs and additional egg white. Blend on high speed for 1 minute. Reduce mixer to low speed, and gradually add evaporated milk. Mix until well blended.
  4. Add pumpkin and vanilla. Mix again until blended. Pour into prepared, unbaked olive oil pie shells.
  5. Bake for 10 minutes. Reduce temperature to 350° and, without opening oven door, bake for an additional 50–60 minutes, or until a knife inserted in the center comes out clean.
  6. Cool for 2–3 hours. If you like your pumpkin pie cold, store in the refrigerator until ready to serve.

A dollop of whipped cream always complements a great pie.

Perfect Olive-Oil Pie Crust

(Yields one 2-piece pie crust)

Oil pie crusts are notorious for being difficult to work with. After much experimenting, this one came out perfect. It is the simplest pie crust you will ever make. It bakes up light and crispy.

Crust Ingredients:

  • 2 1/2 cups all-purpose flour, sifted
  • 1 Tbsp. granulated sugar
  • 1 tsp. salt
  • 1/2 c. pure olive oil
  • 2/3 c. buttermilk
  • 1 tsp. pure vanilla extract

Egg-Wash Ingredients:

  • 1 medium egg white
  • 2 tsp. cold water

Crust Preparation:

  1. In mixing bowl, add flour, sugar, and salt. Mix together.
  2. Add olive oil, buttermilk, and vanilla. Using a spatula, blend all ingredients. If necessary, add a sprinkle of flour to create desired texture––not too wet or dry.
  3. Divide dough into 2 equal parts. Form balls and wrap individually in plastic wrap. Flatten with the palm of your hand. Let rest for 10 minutes (no need to refrigerate).
  4. Roll out between wax or parchment paper. Assemble pie according to recipe directions.

Egg-Wash Preparation:

  1. Mix egg white and water together until well blended.
  2. Using a pastry brush, brush egg mixture on the top pie crust.
  3. Dust the top of the crust with 1–2 tsp. sugar.
  4. Bake according to recipe instructions.

The egg and water mixture brushed on top helps the sugar stick to the crust and makes the crust shiny.

*This recipe has been used with permission from Olive Oil Desserts: Delicious and Healthy Heart Smart Baking by Micki Sannar, pp. 130–131.

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