Roasted Pumpkin Pie is my favorite version of pumpkin pie. Roasting the pumpkin punches up the flavor. Forget canned pumpkin, please.
Roasted Pumpkin Pie with Gluten Free Pie Crust for Sweet Pies.
How To Make Roasted Pumpkin Pie
We were given several pumpkins and decided to use our Roasted Cinnamon Sugar Pumpkin Slices to make a pie.
For years, I’ve bought canned pumpkin from the grocery and a 15-oz net weight can made quite a nice pie. Oddly enough, I found that the 2-pound pumpkins we got from Seasons Bounty yielded about a pound of tasty flesh when roasted. Serendipity? Anyway using the old standby of traditional pumpkin pie spices, I crafted a delicious pumpkin pie.
The Crust
You can either use the Gluten Free Pie Crust for Sweet Pies recipe, Gluten Free Shortbread Pie Crust, or a Traditional Pie Crust recipe, depending on the dietary needs of your family and friends. Of course, if pressed for time, one from the dairy case at the local supermarket works, too.
When baking a pie, the top edge of the crust usually browns too fast and gets too well done way before the pie is ready. So we have some aluminum rings that are supposed to fit over the edge of the crust to keep it from baking too fast.
Use a Pie Shield
Pie shields keep the edge of the pie crust from burning.
We have 2 rings of different sizes: one too small and one too large for the deep dish pie plate I really like. So I just fashion a cover from a piece of aluminum foil.
To make the pie crust shield: Pull a square of aluminum foil off the roll, fold it in quarters cut a ¼ circle of a radius about an inch shorter than the size of the pie plate around the point where all the folds converge.
Unfold the foil and place it centered over the pie. This shields the edges of pie while allowing the vapor to escape.
FYI: You will need the Cinnamon Sugar Roasted Pumpkin and a pie crust to make this recipe.
What You Need
For this recipe, you will need measuring cups and spoons, a vegetable peeler, a good knife, cutting board, pie plate, and pie shield. We suggest you buy the best equipment you can afford and you'll never be sorry.
Roasted Pumpkin Pie Recipe
Author: Recipe Idea Shop
Ingredients
- 1 pound Cinnamon Sugar Roasted Pumpkin Slices
- ½ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup milk
- 1 Pie crust (unbaked)
Instructions
- Place the Roasted Cinnamon Sugar Pumpkin slices in the bowl of a food processor with the sharp blade and run until the slices are reduced to smooth pumpkin pulp.
- Add the other ingredients and process until well blended
- Pour into a prepared (unbaked) pie shell.
- Bake at 425F degrees for 15 minutes.
- Reduce the oven temperature to 350F degrees and continue baking for another 40 to 50 minutes. The pie is done when a knife inserted in the center comes out clean. A deep dish pie will take longer than the regular depth pie.
- Let the pie cool to room temperature before cutting.
- The pie can be stored covered in the refrigerator for several days.
Other Pues You'll Love
- Cinnamon Sugar Roasted Pumpkin
- What to do with leftover pumpkins
- Gluten-Free Pie Crust for Sweet Pies
- Don's Gluten Free Shortbread Pie Crust o
- Libby's Pumpkin Pie
- Don's Famous Favorite Pecan Pie
- Louisiana Pecan Pie
- Molasses Pumpkin Pecan Ginger Pie
- Chocolate Pecan Pie
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.