Roasted Pumpkin Pie is my favorite version of pumpkin pie. And it's time for Pumpkin Pie. Roasting the pumpkin punches up the flavor. Forget canned pumpkin. Roast your own. Yum!
Experience a deeper flavor with this Roasted Pumpkin Pie recipe.
Don here, making a pie. Lois and I have really enjoyed the CSA (community sponsored agriculture) subscription from Seasons Bounty Farm each summer. We get just the right amount of produce with a half subscription and we try new fruits and vegetables because we aren't in the grocery store selecting the same ol' stuff.
When we received several pumpkins, we decided to roast some and use the Roasted Cinnamon Sugar Pumpkin 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.
You can either use the Gluten Free Pie Crust for Sweet Pies recipe, Don's 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
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 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
- 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)
- 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
Lois Carter Crawford is an author, home chef, health advocate, and food coach who fought her way back from several debilitating health issues, including a moderate heart attack! She discovered that inflammation caused by the food she ate was the underlying cause of most of her health problems and developed a method and tools to help others research their food sensitivities.