Italian Pumpkin Pie with Olive Oil Pie Crust The perfect pumpkin pie calls for the perfect pie crust, and we've got the recipe for the both. Flaky, sweet (but not too sweet) and delicious—this pie is a must-try for pleasing everyone at your holiday table. 6 Servings 0 peopleloved this print Ingredients Directions Ingredients 1 15oz can pure pumpkin (not pumpkin pie filling) 1 tsp. cinnamon 1 tsp. ground ginger 1/2 cup sugar 1/2 cup whole milk 2 tbsp. pure maple syrup 1 1/2 tsp. pure vanilla extract 2 eggs Perfect Olive Oil Pie Crust Directions Step 1: Preheat oven to 350°. Step 2: In a large bowl, whisk first 8 ingredients together. Step 3: Prepare Perfect Olive Oil Pie Crust per directions. Step 4: Prepare pie plate with generous coating of Bertolli® Extra Light Tasting Olive Oil Spray. Place pie crust in prepared pan and flute the edges as desired. Fill with prepared pie filling. Step 5: Bake until the crust is golden brown and the filling is set in the middle, about 50-55 minutes. Halfway through baking, cover edges of pie crust with strips of tin foil to prevent crust from becoming too brown. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Alfredo Florentine Lasagna Get Cooking Tuscan Table Fall Get Cooking Asiago Beef & Carrot Ragout Get Cooking Antipasto Tray Get Cooking Asiago Giambotta with Parmesan Polenta Get Cooking Marinade Ratio Get Cooking
