Pumpkin Pie Recipe

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Pumpkin Pie Recipe
Pumpkin Pie

This recipe is from Olive Oil Desserts: Delicious and Healthy Heart Smart Baking by Micki Sannar, pp. 130–131. Feel free to print this recipe and enjoy making this pie!

Product Code: PUMPKINPIE


Pumpkin's Pie

(Makes 2 pies. Serves 16–18.)

It's not Thanksgiving in our home without pumpkin pie. If you happen to have fresh pumpkin on hand, I say, the fresher the better.


  • 1 Perfect Olive Oil Pie Crust (see recipe below)
  • 2 Tbsp. pure olive oil
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 1½ Tbsp. all-purpose flour
  • 3 drops cinnamon or cassia essential oil
  • 2 drops nutmeg essential oil
  • 3 drops clove essential oil
  • 2 drops ginger essential oil
  • 2 large eggs
  • 1 large egg white
  • 1 can evaporated milk
  • 1 large can pumpkin puree
  • 1 tsp. pure vanilla extract

Preparation Instructions:

  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 egg white. Blend on high speed for one 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° F 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 2 pie crusts)

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.


  • 2½ cups all-purpose flour, sifted
  • 1 Tbsp. granulated sugar
  • 1 tsp. salt
  • ½ cup pure olive oil
  • ⅔ cup buttermilk
  • 1 tsp. pure vanilla extract

Egg Wash Ingredients:

  • 1 medium egg white
  • 2 tsp. cold water


  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.
  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.

2-Crust Pie Tip:

(If using this recipe later for a 2-crust pie.)

  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. granulated sugar.
  4. Bake according to recipe instructions.

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

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

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