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


Description
 

Pumpkin's Pie

(Serves 16-18)

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

Ingredients:

  • 1 Perfect Olive Oil Pie Crust (see recipe below)
  • 2 Tbs pure olive oil
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 1 ½ Tbs all purpose flour
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ tsp ground ginger
  • 2 large eggs
  • 1 large egg white
  • 1 can low fat 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 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.

Ingredients:

  • 2 ½ cups all-purpose flour, sifted
  • 1Tbs 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

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 and not too 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 teaspoonfuls on sugar.
  4. Bake according to recipe instructions.

The egg and water mixture brushed on top helps the sugar stick to the crust as well as making the pie 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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