A delicious, crusty, no-knead bread loaded with marinated olives and garlic is called no-knead skillet olive bread.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 18 |
| Yield: | 2 10-inch deep-dish pies |
Ingredients
- 1 (15 ounce) package 10-inch pie crusts
- 1 (28 ounce) can pumpkin puree
- 1 ½ cups brown sugar
- 4 teaspoons pumpkin pie spice
- 3 teaspoons ground cinnamon
- 2 ½ teaspoons maple-flavored extract
- 1 teaspoon rum-flavored extract
- 1 teaspoon salt
- 1 ⅓ cups maple syrup
- 3 tablespoons all-purpose flour
- 2 ¼ cups evaporated milk
- 6 large eggs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 deep-dish pie plates with crusts.
- Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and salt together in a large bowl until well blended. Stir in maple syrup. Sprinkle flour over mixture. Pour in evaporated milk and stir to fully blend.
- Whisk eggs together in a medium bowl for 1 to 2 minutes. Whisk eggs thoroughly into the pumpkin mixture, but do not beat. Pour pie filling into the crusts.
- Bake in the center of the preheated oven until centers appear set and no longer jiggle, 60 to 70 minutes. Allow to cool thoroughly before serving.
- Heavy cream may be substituted for evaporated milk, if desired.
- If making 9-inch pies, bake for about 50 to 60 minutes.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 411 mg |
| Sugars | 37 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |