Easy Pumpkin Pie Recipe
This Quick and easy Pumpkin Pie made with olive oil crust and sweetened condensed milk will amaze you with its taste and wonderful texture.
Servings: 10
Ingredients
For the Olive Oil Crust:
- ¼ cup/ 60 ml cup olive oil, extra virgin
- 1 ¼ cup / 150 g all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 2-3 tablespoon ice cold water
For the Filling:
- 1 can pumpkin puree, 15 oz/ 425 g
- 1 can sweetened condensed milk, 14 oz/ 396 ml
- 2 eggs
- 1,5 teaspoon pumpkin pie spice
- 2 teaspoons vanilla extract
Optional topping:
- Whipped cream
Instructions
Olive Oil Crust:
- In a large bowl combine all ingredients. Using a wooden spoon start mixing until you make a crumbly dough. Transfer the dough to a 8 -10 inch glass or porcelain pie dish.
- Using your hands distribute the dough around the baking dish. Make a thin sheet and press it to the bottom and the sides of the dish.
- Place the pan in the fridge while preparing the filling.
- Optional: blind bake the pie crust by covering it with baking paper and placing about 1 pound/ 500 g pie weights or dry beans. Bake at 350℉ / 180℃ for 15-20 minutes until the crust is firm and the sides start becoming golden brown.
- Pour the filling right into the hot crust and continue baking.
Filling:
- In a large mixing bowl combine all ingredients. Using an electric mixer beat for 1-2 minutes, until smooth and uniform.
- Pour the filling into the prepared crust. Bake for 30- 40 minutes at 350 degrees F / 180 degrees C or until the filling starts becoming golden brown around the sides and on the top.
- Let the pie cool completely at a room temperature. Cover with cling film and refrigerate it for at least 4 hours.
- Serve with sweetened whipped cream or just plain.
Notes
To make the pumpkin (or butternut squash) puree: halve one pumpkin/ squash, clean the seeds and strings and place both halves on a large baking tin lined with sheet of parchment paper. You can place it with the peel down or up, however I find the first option better as that way you avoid all the water from the pumpkins leaking around the pan.Bake for 30-40 minutes or until soft (test with a fork). Let the pumpkin cool completely and then discard the peel and all burned parts. Puree the pumpkin in a food processor until smooth.
Keep the pumpkin puree for up to 3 days refrigerated in an airtight container.
- This pie is equally nice with pumpkin or butternut squash puree.
- Homemade Pumpkin Pie Spice recipe
- You can substitute the olive oil in the crust with other vegetable oil but keep in mind that the taste might be slightly different and so the nutrition qualities.
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