Best Fresh Roasted Pumpkin Pie Pumpkin- its pie time! This pumpkin pie is rich and silky smooth. It uses fresh roasted pumpkins to add a delicate taste and light consistency. This is the only pumpkin pie recipe you need!
Pumpkin pie is a classic fall dessert with a spiced, pumpkin-based custard filling. Pumpkins are a symbol of harvest time.
To celebrate the true pumpkin flavor this recipe uses freshly blended pumpkin puree for the filling. This pumpkin pie will be the highlight of your fall season baking!
More pie recipes: Best Bursting Blueberry Pie Flaky Crust, Best Fresh Roasted Pumpkin Pie, Best Brown Butter Apple Pie, Classic Rhubarb Pie Recipe (Perfect Crust), and Best Blueberry Mini Pies.
Ingredients
Pie Crust:
- One pie dough recipe of either: Ultimate All Butter Pie Crust OR Grandma Rhea's Pie Crust (Vegan)
Pie Filling:
- fresh roasted pumpkin purée (Pumpkin Puree: cut 2 pie pumpkins in half and gut insides. Roast face down on lined baking sheet at 350 F for 1 hour, then, let cool on pan. Take out pumpkin flesh with a spoon and put in a blender and puree until smooth) *
- good quality butter, melted
- eggs, room temperature
- brown sugar
- heavy cream
- fresh ground cinnamon
- fresh grated nutmeg
- allspice
- pinch of salt
- 1 egg, beaten (egg wash for crust)
The difference of fresh roasted pumpkin puree
Truth: We’ve converted many non pumpkin pie eaters with this recipe. What makes the difference?
The fresh roasted pumpkin! It’s an extra step that makes the world of a difference. The result is a light, fresh, and full of real pumpkin and true spice flavor. Spread the love this holiday season with this pie!
Pie crust recommendations
If you are nervous about making your own pie crust use my easy to follow pie crust recipes! They are fool proof and absolutely perfect in texture and taste.
Once you master these crusts they will easily become your go-to for any pie recipe! To make this delicious pumpkin pie you will need one pie dough recipe of either:
Ultimate All Butter Pie Crust OR Grandma Rhea's Pie Crust (Vegan)
Creamy, custardy, spiced to perfection, HOMEMADE PUMPKIN PIE!
Why I love this pie
The BEST part about this pie? The creamy and light custard created by the heavy cream and fresh roasted pumpkin puree.
The pumpkin taste is subtle yet rich with flavor and depth from the spices.
The most delicious Pumpkin Pie!
Must try Pumpkin Pie
I urge to to try this tried and true pumpkin pie! It is a recipe you will bring to your Thanksgiving and holiday table year after year.
Pie cut out decorations
You can add pretty shapes with extra pie dough. I recommend baking them separately.
Made with Amore, Elena
From my cucina to your table. Mangia! Mangia! (Eat!)
Other Yummy Pie RECIPES:
Fresh Roasted Pumpkin Pie
This pumpkin pie will be the highlight of your fall season baking! Truth: We’ve converted many non pumpkin pie eaters with this recipe. What makes the difference? The fresh roasted pumpkin! It’s an extra step that makes the world of a difference. The result is a light, fresh, and full of real pumpkin and true spice flavor. Spread the love this holiday season with this pie!
- Total Time: 2 hrs
- Yield: 8 1x
Ingredients
Pie Crust:
- One pie dough recipe of either: Ultimate All Butter Pie Crust OR Grandma Rhea's Pie Crust (Vegan)
Pie Filling:
- 2 cups of prepared fresh roasted pumpkin purée (Pumpkin Puree: cut 2 pie pumpkins in half and gut insides. Roast face down on lined baking sheet at 350 F for 1 hour, then, let cool on pan. Take out pumpkin flesh with a spoon and put in a blender and puree until smooth) *
- 2 tablespoons good quality butter, melted
- 3 large organic eggs, room temperature
- ½ cup brown sugar
- 1 cup heavy cream
- 1 teaspoon fresh ground cinnamon
- 1 teaspoon fresh grated nutmeg
- ½ teaspoon allspice
- pinch of salt
- 1 egg, beaten (egg wash for crust)
Instructions
- Preheat oven to 400 F
- In a stand mixer (may use electric hand mixer) with whisk attachment, mix the eggs and sugar until white and foamy. Add pumpkin, pinch of salt, butter, cream and spices.
- Roll out pie dough and shape into a pie dish. With a pastry brush, gently cover the edges of the crust with egg wash
- Pour the prepared pie filling in pie dish (if using decorative shapes bake them separate on a sheet pan at 350 for 10 minutes until golden brown)
- Bake at 400 F for 15 minutes then turn down to 350 F for 45 minutes.
- Serve with freshly whipped cream, if desired. Mangia!
Notes
* pumpkin puree can be made in advance and frozen for up to 2 months
- Prep Time: 1 hr
- Cook Time: 1 hr
- Category: Sweet/ Dessert
- Method: American
- Cuisine: American
Keywords: Pumpkin, pumpkin pie, best pie
Laura says
This pie tastes like fall. I never understood why people like pumpkin pie. I have always found it to be inferior to every other pie, until I tasted Elenas pumpkin pie. This pie converted me. Using fresh pumpkin is an absolute game changer. You will never want to go back to canned purées again.
★★★★★
Elena says
Yes! It is such a game changer! I am thrilled you love the recipe. Thank you for taking the time to write a comment.
Ekaterina says
Don’t be intimidated by roasting your own pumpkin! It’s totally worth it and totally easy! Makes such a yummy texture and flavorful pie. Thanks for sharing!
★★★★★