Ingredients:
- 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)
Instructions:
- 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.