Fresh Roasted Pumpkin Pie

5 from 7 votes

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: fresh pumpkin pie, pumpkin pie, roasted pumpkin pie

Servings:

Author: Elena Davis

Ingredients

Pie Crust:

1 pie dough recipe Either: Ultimate All Butter Pie Crust OR Grandma Rhea's Pie Crust Vegan

Pie Filling:

2 cups 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
1 pinch salt
1 egg beaten (egg wash for crust)

Instructions

Preheat oven to 400 F
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.
Roll out pie dough and shape it into a pie dish. With a pastry brush, gently cover the edges of the crust with eggwash.
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).
Bake at 400 F for 15 minutes, then turn it down to 350 F for 45 minutes.
Serve with freshly whipped cream, if desired. Enjoy!

Notes

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

Nutrition