Hey there, pumpkin lovers!
Are you in the mood for something deliciously cozy? I’ve got the perfect treat for you.
Today, I’m sharing my favorite roasted pumpkin pie recipe.
It’s rich, creamy, and packed with fall flavors. Plus, it’s super fun to make!
Trust me, this pie will be the star of your dessert table.
Let’s dive into the recipe! 🍂🥧
| Preparation Time | 30-45 minutes |
| Cooking Time | 55-65 minutes |
| Total Time | 85-110 minutes |
| Level of Difficulty | Medium |
Ingredients
For the pumpkin puree:
- 1 medium pie pumpkin (about 2 lbs, for the best homemade puree)
For the crust:
- 1.5 cups flour (I use King Arthur all-purpose flour)
- 1 tbsp sugar
- 5 to 6 tbsp ice water
- 0.75 tsp salt
- 0.5 cup cold unsalted butter (cut into cubes)
For the filling:
- 0.5 tsp ground ginger
- 1 cup evaporated milk
- 1.25 tsp cinnamon (for warm, classic flavor)
- 0.75 cup sugar
- 3 eggs (large, at room temperature)
- 0.25 tsp ground cloves
- 0.125 tsp ground allspice
- 0.5 tsp freshly grated nutmeg (for best flavor and aroma)
For the garnish:
- 1 cup heavy cream (chilled, for whipping)
- 2 tsp confectioners’ sugar
Step 1: Prepare and Roast the Pumpkin
Preheat the oven to 400°F (200°C).
Slice the pumpkin in half and scoop out the seeds.
Place the pumpkin halves cut side down on a baking sheet lined with parchment paper.
Roast the pumpkin for 40 to 50 minutes, or until soft when pierced with a knife.
Allow the pumpkin to cool, then scoop out the pulp and purée it in a food processor until smooth (you should have about 1 ¼ cups of purée).
Step 2: Prepare the Pastry Dough
In a food processor, combine 1 ½ cups of flour, 1 tablespoon of sugar, and ¾ teaspoon of salt.
Pulse several times to mix.
Add ½ cup of cold unsalted butter (cut into ½-inch cubes) and pulse until the mixture resembles pea-sized crumbs.
Add 5 tablespoons of ice water and process at low speed until the pastry is crumbly.
If the mixture appears dry, add the remaining ice water and process until the pastry forms a ball.
Wrap the pastry in plastic wrap and chill in the refrigerator for at least 30 minutes.
Step 3: Prepare the Pie Filling
Preheat the oven to 425°F (220°C).
In a large bowl, whisk together the puréed pumpkin, ¾ cup of sugar, 1 ¼ teaspoons of cinnamon, ½ teaspoon of ground ginger, ½ teaspoon of freshly grated nutmeg, ¼ teaspoon of ground cloves, and 1/8 teaspoon of ground allspice.
Add 3 eggs to the mixture and whisk until well blended.
Gently whisk in 1 cup of evaporated milk.
Step 4: Assemble the Pie
On a floured surface, roll out the chilled pastry dough.
Transfer it to a 10-inch pie plate, fit it into the plate, and trim the edges to leave a 1-inch overhang.
Flute the edges for a decorative finish.
Pour the pumpkin filling into the pie shell.
Step 5: Bake the Pie
Bake the pie at 425°F (220°C) for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and bake for an additional 40 to 45 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Remove the pie from the oven and let it cool completely.
Step 6: Prepare Chantilly Cream and Serve
In a large bowl, beat 1 cup of heavy cream with 2 teaspoons of confectioners’ sugar until soft peaks form.
Serve the cooled pumpkin pie with a dollop of Chantilly cream on top.
Enjoy your homemade pumpkin pie!
