Olive Oil Pumpkin Pie- The Little Shop of Olive Oils

Olive Oil Pumpkin Pie


  • 2 cups Pumpkin Puree (canned or homemade)
  • 1 cup Brown Sugar (packed)
  • 3 large Eggs
  • 1/4 cup Premium Extra Virgin Olive Oil
  • 1 cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Salt
  • 1 Pre-made Pie Crust (9-inch)
  • Whipped Cream (optional, for serving)


  • Preheat your oven to 425°F.
  • Place the pre-made pie crust in a 9-inch pie plate, pressing it firmly against the bottom and sides. Crimp the edges as desired.
  • In a large mixing bowl, whisk together the pumpkin puree and brown sugar.
  • Add the eggs, one at a time, whisking well after each addition.
  • Stir in the EVOO, heavy cream, and vanilla extract until well combined.
  • Add the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt, and mix well to incorporate all the ingredients.
  • Pour the pumpkin mixture into the prepared pie crust, smoothing the top with a spatula.
  • Place the pie on a baking sheet to catch any drips.
  • Bake the pie in the preheated oven for 15 minutes.
  • Reduce the oven temperature to 350°F and continue to bake for an additional 35 to 40 minutes, or until a knife inserted near the center comes out clean.
  • Once done, remove the pie from the oven and allow it to cool completely on a wire rack.
  • Once cooled, slice the pumpkin pie and serve it with a dollop of whipped cream, if desired.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.