Sugar Pumpkin Pie with Olive Oil Crust (Pareve)

Sugar Pumpkin Pie with Olive Oil Crust. © Miri Rotkovitz
  • 75 mins
  • Prep: 20 mins,
  • Cook: 55 mins
  • Yield: Serves 8

For kosher diners seeking to enjoy a classic Thanksgiving menu, the pumpkin pie finish presents a special challenge. Most recipes feature a buttery crust and a cream-laden filling, which is off-limits after a meat meal. This version is totally dairy-free -- and it doesn't rely on margarine or chemical-laden faux creamer. It's ideal for anyone seeking a healthier take on a Thanksgiving classic, and makes a great seasonal dessert throughout the fall and winter. 

For the best flavor, I love to make the filling with a small baking pumpkin, such as a sugar pie or cheese pumpkin. But if you're short on time, you can absolutely use canned pumpkin instead. Olive oil works surprisingly well in the crust, which is sweetened with brown sugar and spiced with a hint of cinnamon. Best of all, you can simply pat the crust into the pie plate -- no rolling required!

What You'll Need

  • 1 sugar pie pumpkin, at least 3 pounds
  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup extra virgin olive oil
  • 3 to 4 tablespoons ice water
  • For the pumpkin filling:
  • 2 cups roasted pumpkin, or 1 15-ounce can pure pumpkin (NOT pie filling)
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 cup sugar
  • 1/4 cup pareve soymilk
  • 2 tablespoons pure maple syrup, preferably Grade B
  • 1 1/2 teaspoons pure vanilla extract
  • 2 eggs

How to Make It

  1. Preheat the oven to 400° F. Lightly oil a rimmed baking sheet or roasting pan (if preferred, you can line it with parchment paper instead). Stem the pumpkin and cut it in half. Scoop out the seeds and stringy flesh. (Save the seeds if desired -- roasted pumpkin seeds make a great snack!)
  2. Lightly oil the cut sides of the pumpkin, and place on the prepared baking sheet cut-side down. Roast the pumpkin for 45 minutes to an hour, depending on size. When the pumpkin is tender, remove from the oven, and set aside until cool enough to handle. Lower the heat to 350° F.
  1. While the pumpkin is cooling, make the crust: In a large bowl, whisk together the flour, brown sugar, cinnamon, salt, and baking powder. Whisk in the olive oil. Add the ice water, one tablespoon at a time, mixing after each addition. Stir just until the dough holds together.
  2. Press the dough evenly into a pie pan. Flute or crimp the edges if desired, and set aside.
  3. Make the filling: When the pumpkin is cool enough to handle, turn the halves over, and scoop the flesh out of the skin. Measure two cups of pumpkin and place in a large bowl. (Store any remaining pumpkin in a sealed container in the refrigerator for another use.) Add the cinnamon and ginger, and whisk into the pumpkin until smooth. (Or, if you prefer a silkier filling, you can puree the pumpkin with an immersion blender.)
  4. Add the sugar, soymilk, maple syrup, vanilla, and eggs, and whisk until well mixed and smooth. Pour the filling into the pie crust. Bake in the preheated 350° oven until the crust is golden and the filling is set, about 50 to 55 minutes. Transfer to a rack to cool. Serve warm or at room temperature; store leftover pie tightly covered in the refrigerator. Enjoy!