Roasted Pumpkin Pie from Scratch (Using Fresh Pumpkin)

This is the pumpkin pie I started making now that I live in Uganda because finding canned pumpkin has proven to be pretty impossible here — so I make it completely from scratch, starting with a real pumpkin roasted in the oven.

It takes a little more time than using canned pumpkin, but the flavor is deeper, richer, and honestly just feels more special. This is the kind of recipe that becomes part of the tradition.

Why I Love This Recipe

• Made with real roasted pumpkin
• Simple ingredients
• Not overly sweet
• Even better the next day

This is one of those recipes that feels like more than just dessert — it’s part of the memory of the day.

Roasted Pumpkin Pie from Scratch (Using Fresh Pumpkin)

This is the pumpkin pie I make every year for Thanksgiving — completely from scratch, starting with a real pumpkin roasted in the oven.

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Prep Time 1 hour hr 50 minutes mins

Cook Time 50 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

Homemade Pie Crust

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• ½ cup cold butter cut into small cubes
• 3 –5 tbsp cold water

Roasted Pumpkin Purée

• 1 medium green pumpkin

Filling

• 1 ¾ cups roasted pumpkin purée
• ¾ cup sugar adjust to taste
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp cloves optional
• 2 eggs
• 1 cup evaporated milk or cream

Method

 

Step 1: Make the Crust

1. In a bowl, mix flour and salt
2. Cut in cold butter until crumbly (pea-sized pieces)
3. Add cold water 1 tbsp at a time until dough just comes together
4. Form into a disc, wrap, and chill 30 minutes
5. Roll out and place in pie dish
6. Chill again while you prep the filling
7. (Optional: you can blind bake for 10–12 minutes if you want a firmer crust, but it’s not required)

Step 2: Roast the Pumpkin

1. Preheat oven to 200°C (400°F)
2. Cut pumpkin, remove seeds
3. Place cut-side down
4. Roast 35–50 minutes until soft
5. Cool and scoop out flesh

Step 3: Make the Purée

1. Blend or mash until smooth
2. If watery, drain it (this is key for a good pie texture)

Step 4: Make the Filling

1. Mix pumpkin, sugar, salt, and spices
2. Beat in eggs
3. Stir in milk/cream until smooth

Step 5: Bake

1. Preheat oven to 220°C (425°F)
2. Pour filling into crust

Bake:

1. 15 minutes at 220°C
2. then reduce to 175°C (350°F) and bake 40–50 minutes

Done when:

1. Edges are set
2. Center has a slight jiggle
3. Cool completely before slicing

Notes

• This is a sit on the counter, then better the next day kind of pie
• Roasting the pumpkin is what makes it feel special
• If your pumpkin is super mild, a little extra cinnamon goes a long way