Best Fresh Roasted Pumpkin Pie Recipe

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Best Fresh Roasted Pumpkin Pie Pumpkin- it’s pie time! This pumpkin pie is rich and silky smooth. It uses freshly roasted pumpkins to add a delicate taste and light consistency. This is the only pumpkin pie recipe you need!

Pumpkin pie in pie dish
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More pie recipes: Best Bursting Blueberry Pie Flaky Crust, Best Fresh Roasted Pumpkin Pie, Best Brown Butter Apple Pie, Chocolate Pudding Pie, Classic Rhubarb Pie Recipe (Perfect Crust), and Best Blueberry Mini Pies.

Best Fresh Roasted Pumpkin Pie Recipe

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!

Simple Ingredients for Fresh Roasted Pumpkin Pie

Pie Crust:

Pie Filling:

  • Freshly roasted pumpkin purée (Pumpkin Puree: cut 2 pie pumpkins in half and gut insides. Roast face down on a lined baking sheet at 350 F for 1 hour, then, let it cool on a pan. Take out pumpkin flesh with a spoon and put it in a blender and puree until smooth) *
  • good quality butter melted
  • eggs, room temperature
  • brown sugar
  • heavy cream
  • fresh ground cinnamon
  • freshly grated nutmeg
  • allspice
  • pinch of salt
  • 1 egg, beaten (egg wash for crust)

Fresh Roasted Pumpkin Puree

Truth: We’ve converted many nonpumpkin pie eaters with this recipe. What makes the difference?

The fresh-roasted pumpkin! It’s an extra step that makes a world of difference. The result is light, fresh, and full of real pumpkin and true spice flavor. Spread the love this holiday season with this pie!

Pumpkin pie-whipped cream-slice

Pie Crust Recommendations

If you are nervous about making your own pie crust use my easy-to-follow pie crust recipes! They are foolproof 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!

Pumkin pie decorations
Gorgeous and Scrumptious Pumpkin Pie to wow a crowd

The Best Pumpkin Pie Recipe

The BEST part about this pie? The creamy and light custard is created by the heavy cream and freshly roasted pumpkin puree.

The pumpkin taste is subtle yet rich with flavor and depth from the spices.

Pumpkin pie in pie dish

I urge you 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.

Other Yummy Pie RECIPES:

Banana Cream Dream Pie

Fresh Peach Pie

Blueberry Mini Pies

Classic Rhubarb Pie

Brown Butter Apple Pie

Pumpkin pie-whipped cream

Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.

I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.

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Pumkin pie decorations

Fresh Roasted Pumpkin Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

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

Units Scale

Pie Crust:

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
  • 1/2 cup brown sugar
  • 1 cup heavy cream
  • 1 teaspoon fresh ground cinnamon
  • 1 teaspoon fresh grated nutmeg
  • 1/2 teaspoon allspice
  • pinch of salt
  • 1 egg, beaten (egg wash for crust)

Instructions

  1. Preheat oven to 400 F
  2. In a stand mixer (may use an electric hand mixer) with the whisk attachment, mix the eggs and sugar until creamy. Add pumpkin, a pinch of salt, butter, cream and spices. Mix until well combined. 
  3. Roll out pie dough and shape it into a pie dish. With a pastry brush, gently cover the edges of the crust with eggwash. 
  4. Pour the prepared pie filling into the pie dish  (if using decorative shapes, bake them separately on a sheet pan at 350 for 10 minutes until golden brown). 
  5. Bake at 400 F for 15 minutes, then turn it down to 350 F for 45 minutes.
  6. Serve with freshly whipped cream, if desired. Enjoy! 

Notes

* pumpkin puree can be made in advance and frozen for up to 2 months

  • Author: Elena
  • Prep Time: 1 hr
  • Cook Time: 1 hr
  • Category: Sweet/ Dessert
  • Method: American
  • Cuisine: American

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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11 Comments

  1. It is not clear if I use the whole Ultimate pie crust dough for the one pie or if I use half the recipe. What size pie? 10″?

  2. This the most fantastic pie recipe ever! I’ve made it a few times now,never dissapoints! Love it! Thank you!

  3. I just made this for Thanksgiving and it was the most delicious pumpkin pie I have ever had. I DO NOT like pumpkin pie but wanted to give it a try. It was everyone’s favorite. It was also very simple to make. I will have to make two next year! Thank you for your recipes.






  4. We made this for Thanksgiving and we loved it. I decided we needed to add the pie pumpkins to our garden next year. Some of our family are lactose intolerant, I wasn’t sure what to use to replace the heavy cream, so they had to pass on trying it. We usually use non-dairy creamer or lactose free milk in recipes, but I wasn’t sure if either of those would change the consistency of the pie filling. So, I would love to hear if anyone else has had success with other options.






    1. So happy you loved the pumpkin pie recipe! You can change the heavy cream, and it should work. You can also try coconut cream!

  5. 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!






  6. 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.






    1. Yes! It is such a game changer! I am thrilled you love the recipe. Thank you for taking the time to write a comment.