Cinnamon Pear Pumpkin Pie


Cinnamon Pear
Pumpkin Pie

Chef Michael Turner

Serving Size 6-8 Adults

Time: 1 Hour

Butter Olive Oil & Cinnamon Pear Balsamic


  • 1 15oz Can Pumpkin Puree

  • 1 Whole Egg + 2 Egg Yokes

  • 1 Condensed Milk

  • 3 Tablespoons Balsamic Vinegar

  • 1 Teaspoon Chinese 5 Spice

  • 1 Teaspoon Salt

  • 1 Pre-made Pie Dough


Directions: In a medium mixing bowl, combine all ingredients and whisk into a smooth mixture. Preheat oven for 400F. Pour mixture into formed pie crust, tap the disk down lightly to remove any air bubbles that may have formed. Bake for 15-20 minutes or until pie has set and crust has browned.


Optional Olive Oil: Family Reserve, Sweet Butter Olive Oil

Optional Vinegar: Raspberry, Black Currant, Black Cherry, Traditional 18 Year