Pasolivo Pumpkin Pie

Cooking Label
Prep Time
20 Minutes
Cook Time
60 Minutes
8-10 Servings
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

3/4 cup sour cream or plain Greek yogurt
2 Tbsp brown sugar
1 tsp.Sugar & Spice Blend
1 recipe graham cracker crust
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.

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 and Spice Blend!

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