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Pasolivo Pumpkin Pie

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You'll never make another pumpkin pie again! Crumbly graham cracker crust is the perfect match for this pumpkin spiced pie made with the Pasolivo Tangerine Olive Oil.
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    • You'll never make another pumpkin pie again! Crumbly graham cracker crust is the perfect match for this pumpkin spiced pie made with the Pasolivo Tangerine Olive Oil and our Sugar & Spice Blend!
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    • You'll never make another pumpkin pie again! Crumbly graham cracker crust is the perfect match for this pumpkin spiced pie made with the Pasolivo Tangerine Olive Oil and our Sugar & Spice Blend!
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INGREDIENTS:
1 3/4 cups pumpkin puree (15 ounce can)
1 cup brown sugar
2 tbsp. Tangerine Olive Oil
1 1/4 cups sour cream or plain Greek yogurt
3 large eggs
1 tsp.Sugar & Spice Blend

Topping/Garnish:
3/4 cup sour cream or plain Greek yogurt
2 Tbsp brown sugar
1 tsp.Sugar & Spice Blend
1 recipe graham cracker crust
DIRECTIONS:
Gradually mix the sugar into the pumpkin, followed by 2 Tbsp. Pasolivo Tangerine Olive Oil. Add sour cream, then the eggs one at a time, and 1 tsp. Pasolivo Sugar and Spice Blend and mix until smooth. When graham cracker crust is ready, pour pumpkin mixture into the pre-baked pie shell. Do not overfill (any extra can be placed in a ramekin and baked alongside the pie for about 20 minutes or until just set). Bake at 350 F until the center of the pie is almost set, about 40-50 minutes. Cool before serving. For topping, mix together ¾ cup sour cream, 2 tbsp. brown sugar and 1 tsp. Pasolivo Sugar and Spice Blend. When cooled completely and ready to serve, spread topping on top of pie or serve pie with a dollop of topping mixture.
 

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