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Olive Oil Crust Pumpkin Pie

by Suzie Bellomo on November 24, 2021

Olive Oil Crust Pumpkin Pie 

No Thanksgiving meal is complete without pumpkin pie! This traditional recipe features a crust made with Our Estate Olive Oil instead of butter, proving that olive oil can make a flaky and healthier pie crust. If you need a last minute dessert to bring to your Thanksgiving try this out!

Pie Crust Ingredients:

  • ⅔ cup Il Fusti Estate Extra Virgin Olive Oil
  • 2 ½ cups all-purpose flour, sifted
  • ½ tsp salt
  • 2 tbsp sugar
  • ½ tsp baking powder
  • ½ cup ice water
  • 1 egg
  • 1 tbsp distilled white vinegar
Filling Ingredients:
  • 28 oz can pureed pumpkin
  • 1 cup sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp ground cloves
  • ¼ tsp vanilla extract
  • 4 eggs, beaten
  • 24 oz evaporated milk

Directions:

For pie crust:
1. Place oil in the freezer until it is semi-solid. If you want to speed up this process divide the oil into two cups. Place sifted flour in a bowl and add baking powder and salt. Place bowl in refrigerator. In small bowl; combine the water, egg and vinegar, place in refrigerator. Chill the rolling pin and pastry cloth.
2. When oil is semi-solid, cut it into the flour mixture until it forms coarse crumbs; work quickly. Add the liquid ingredients gradually, tossing lightly with a fork, until dough sticks together. If dough is too wet add a little extra flour. Roll out on pastry cloth. Use as you would use any regular pie pastry. This recipe makes enough for a 9" double crust pie.
For pie crust:
3. Blend pumpkin mixture with sugar and spices. Add vanilla and eggs, mix well. Stir in evaporated milk, mix well. Pour filling into 2 - 9' pie shells and bake at 425 degrees F for 20 minutes; reduce heat to 350 degrees F and bake for about an hour more, or until a toothpick inserted in the middle comes out clean.
Adapted from colavitarecipes.com
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