Go Back
–+ servings
250ml Pumpkin Spice Savory Infused Olive Oil Blend – perfect for roasted vegetables, poultry, and fall-inspired dishes
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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Baking, Dessert, Holiday Recipes
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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.

Tried this recipe?

Let us know how it was!