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  • Writer's pictureGil's Gourmet

Pumpkin Pie with Olive Oil Crust

serves 6


Olive Oil Pie Crust:

2 cups all purpose flour

1 pinch San Fran Sea Salt

1/2 cup Gil’s Gourmet California Extra Virgin Olive Oil

5-6 tablespoons cold water or milk

Pumpkin Pie:

1 15oz can pumpkin

1 14oz can sweetened condensed milk

2 eggs

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon San Fran Sea Salt


Preheat oven to 375°F.

Combine flour and salt in a large bowl, stir to combine. Add oil and, using a fork, combine until crumbly. Add cold milk (or water), 1 tablespoon at a time, until dough forms. Roll dough out, evenly, on a lightly floured surface and transfer to a pie plate. Place a sheet of parchment over the pie crust, weigh down with pie weights, and par-bake for 12 minutes. Remove from the oven and set aside.

Meanwhile, combine pumpkin, milk, eggs, cinnamon, ginger, nutmeg and salt in a large bowl and whisk until smooth and combined.

Pour and scrape pie filling mixture into the par-baked crust and place in the oven. Bake for 65-75 minutes or until filling is solid and an inserted knife or toothpick comes out clean.

Set the pie aside on a wire rack to cool completely before slicing and serving.

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