Classic Pumpkin Pie Made with Pumpkin Spice Olive Oil Blend

This pie brings together silky pumpkin purée, velvety evaporated milk, sweet brown sugar, and a flaky, golden crust for a dessert that feels right at home on a holiday table. Pumpkin Spice Savory Infused Olive Oil Blend layers cinnamon, nutmeg, and clove notes into the filling, giving each slice a deeper autumn aroma and a richer finish that makes it a standout for fall gatherings and Thanksgiving dessert tables.

Garden Infuzions

Classic Pumpkin Pie Made with Pumpkin Spice Olive Oil Blend

A silky, warmly spiced pumpkin pie with a buttery crust and a cozy finish from Pumpkin Spice Savory Infused Olive Oil Blend.

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 slices

Course: Baking, Dessert, Holiday Recipes

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 unbaked 9-inch pie crust
• 1 15- ounce can pumpkin purée
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup evaporated milk
• 3 tablespoons Pumpkin Spice Savory Infused Olive Oil Blend
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1 tablespoon all-purpose flour

Equipment

• 1 9-inch pie plate For baking the pie
• 1 Mixing bowl Large bowl for the filling
• 1 whisk For smoothing the custard
• 1 set Measuring cups and spoons For accurate portions
• 1 Spatula For smoothing the top
• 1 wire rack For cooling the pie
• 1 sheet Foil Optional, for crust shielding

Method

 

Instructions

1. 1. Preheat the oven to 425°F and place a rack in the lower third of the oven.
2. 2. Fit the pie crust into a 9-inch pie plate, crimp the edges, and chill it while you make the filling.
3. 3. In a large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, Pumpkin Spice Savory Infused Olive Oil Blend, vanilla, cinnamon, ginger, nutmeg, cloves, salt, and flour until smooth.
4. 4. Pour the filling into the prepared crust and smooth the top with a spatula.
5. 5. Bake for 15 minutes at 425°F.
6. 6. Reduce the oven temperature to 350°F and continue baking for 35 to 40 minutes, until the edges are set and the center still has a slight wobble.
7. 7. If the crust browns too quickly, tent the edge loosely with foil during the last part of baking.
8. 8. Transfer the pie to a wire rack and cool completely for at least 2 hours before slicing.
9. 9. Chill for a cleaner slice if you want to serve it later the same day.

Notes

For the cleanest slices, let the pie cool fully before cutting. If you prefer a slightly more aromatic finish, serve each slice with a tiny drizzle of the featured blend over whipped cream rather than adding more to the filling. Keep all wording dessert-focused and avoid any wellness-style phrasing.

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Recipe Tips

• Blind bake the crust just until lightly set so it stays crisp under the filling.
• Whisk the filling until smooth, then strain it if you want an especially silky slice.
• Cool the pie completely before slicing so the center finishes setting cleanly.

Serving Suggestions

Serve each slice with softly whipped cream, a dusting of cinnamon, or a scoop of vanilla ice cream. It fits beautifully on a holiday dessert table, after a cozy family dinner, or as the sweet finish to a fall potluck.

Storage

Cover and refrigerate leftovers for up to 4 days. For the best texture, bring slices to room temperature for about 20 minutes before serving.

Variations

Swap the decorative crust leaves for a full lattice top, or add a light ginger snap crumb edge for extra spice and crunch. You can also finish the pie with toasted pecans for a nutty accent.

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