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Pumkin pie decorations

Fresh Roasted Pumpkin Pie

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5 from 6 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


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)


  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! 


* 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