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Roasted Pumpkin Pie (From Scratch – Including Crust)

Roasted Pumpkin Pie from Scratch (Using Fresh Pumpkin)

A Thanksgiving tradition made completely from scratch—starting with a pumpkin from the garden, roasted and transformed into a homemade pie that brings our family together around the table.
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Prep Time 1 hour 50 minutes
Cook Time 50 minutes
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

Emily’s Notes

This pumpkin pie will always be a special one in our family because it truly started from the ground up — literally.

The pumpkin we used for this pie was grown right here on our farm in Uganda. From planting the seeds, watching the vines grow, harvesting the pumpkin, roasting it in the oven, and turning it into a homemade pie, this recipe became about so much more than dessert.

There is something incredibly meaningful about eating food that you helped grow. It connects us to the land, reminds us to slow down, and gives our family a chance to appreciate the work and care that goes into the meals we share.

Making pumpkin pie from scratch takes a little extra time, but those are often the moments I treasure most — the ones where our kids can see where food comes from and experience the joy of creating something together.

This recipe is a reminder that home isn’t just a place. It’s built through the traditions we create, the meals we share, and the memories we make around the table.

A warm kitchen setting with linens and wooden decor on a stool.

Pull Up a Chair

If you make this recipe, I’d love to hear how it turns out. Leave a comment below and let me know what you served it with. Some of our best dinner ideas have come from conversations around the table.

From Our Kitchen Notebook

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A Little About Me

I’m Emily — a wife, mom of three, and home cook who believes some of life’s best conversations happen around the table.

Our family moved back to Uganda after more than a decade away, and our kitchen has become a place where old favorites, new flavors, and everyday moments come together. Here, I share the recipes we actually make for our family—from homemade bread and simple weeknight dinners to treats worth baking again and again.

I’m so glad you stopped by. I hope you find something your family will love, too.

Meet Our Family →

Save Me a Seat at Our Table

If you’d like more family recipes, ordinary moments, and stories from life here in Uganda, we’d love to have you around the table.

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Made with love,

Emily

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