Walnut Olive Oil Pumpkin Pie

Traditional pumpkin pie gets a healthy upgrade with an olive oil walnut crust.

COOK TIME 50 minutes
PREP TIME 10 minutes

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With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.



  • 4 ounces / walnut meal
  • 8.4 ounces / all-purpose flour
  • 1 teaspoon / kosher salt
  • 1 teaspoon / dried rosemary (optional)
  • 1/4 cup / Zucchi Organic Extra Virgin Olive Oil
  • 1/2 cup / cold water
  • 6-8 / walnuts, for garnish


  • 1 (15-ounce) can / canned pumpkin
  • 4 ounces / cream cheese, softened
  • 1/2 cup / brown sugar, packed
  • 2 teaspoons / pumpkin pie spice
  • 1 teaspoon / vanilla extract
  • 1 / whole egg
  • 1 / egg yolk


Preheat your oven to 350°F.

Combine the flour, walnut meal, salt, and herbs in a medium mixing bowl. Drizzle in the Zucchi Organic Extra Virgin Olive Oil and water.

Mix with a fork until just combined.

Lightly knead until the dough comes together as a ball.

Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Roll out the dough into a circle, turning the dough 45 degrees every time you roll. Add more flour underneath the dough if it seems too sticky.

Carefully transfer the dough to your tart pan. Press it down to fit the pan, covering the bottom and all the edges. Trim the excess dough with a knife (you can bake the trimmings as crackers). Prick the surface of the dough with a fork.

Bake for 10-15 minutes, or until lightly golden.

While the crust bakes, prepare the filling.

Using a hand mixer, beat together pumpkin and cream cheese in a medium bowl until smooth. Add brown sugar, spices, vanilla extract, egg, and egg yolk, beating until incorporated.

Pour into prepared crust and top with walnuts. Bake for 30-40 minutes or until the filling is set when the pan is gently tapped.

Remove from oven and let cool. Top with walnuts. Cover and refrigerate until ready to serve.

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