Pumpkin Pie with EVOO Crust

Pumpkin Pie with EVOO Crust

With Thanksgiving right around the corner, we’re here with helpful suggestions to take the stress out of holiday dinner preparations! Check out this recipe for a classic Pumpkin Pie with an olive oil crust that’s sure to please at your Thanksgiving dinner!

– Chef Alyssa Dion at SOOC

Products used: Sicilian Sea Salt


For the crust:
2 ½ cups all-purpose flour, sifted (can also substitute with a gluten free 1:1 flour)
⅔ cup of a Mild SOOC Extra Virgin Olive Oil
½ teaspoon SOOC Sicilian Sea Salt
2 Tablespoons sugar
½ teaspoon baking powder
½ cup ice water
1 egg
1 Tablespoon distilled white vinegar
For the Filling:
28 oz. can pureed pumpkin
1 cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon ground cloves
¼ teaspoon vanilla extract
4 eggs, beaten
24 oz. evaporated milk


For the pie crust:

Place the extra virgin olive 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.

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 the filling:

Preheat oven to 425°F.

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°F for 20 minutes; reduce heat to 350°F and bake for about an hour more, or until a toothpick inserted in the middle comes out clean.

Allow the pie to cool slightly and/or refrigerate before serving. Enjoy!