Go Back Email Link
Roasted Pumpkin Pie (From Scratch – Including Crust)

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.
Print Recipe Pin Recipe
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