Walnut Olive Oil Pumpkin Pie Recipe | Zucchi
Traditional pumpkin pie gets a healthy upgrade with an olive oil walnut crust.


  • 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

  • 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

  • 6-8 /

    walnuts, for garnish

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Preheat your oven to 350°F.

Combine the flour, walnut meal, salt, and herbs in a medium mixing bowl. Drizzle in the 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.


You can substitute walnuts with pistachios or pecans if you'd like.