I read on Twitter yesterday a Tweet from Ally Carter (an author of excellent YA novels), reminiscing about pumpkin pie made with real pumpkin (not the canned stuff). Some years ago, I started making pumpkin pie with roasted pumpkin, and the results are fantastic! Ally and Tina Hoggatt requested the recipe, so I posted it here.
I searched through my photos for a good picture of the pie. This is the best I can do. It was from Thanksgiving a couple of years ago. The one in the front is the Pumpkin pie. Just ignore the ugly crust; I tend to do rustic over perfect. You can see the deep color of the roasted pumpkin in the pie. Pure deliciousness!
I don’t have a recipe for the pie crust, but there are plenty of great ones out there. I love Smitten Kitchen’s excellent recipe and tutorial for an all butter, really flaky pie dough.
I’m getting seriously hungry writing this.
Here it is:
Roasted Pumpkin Pie Recipe
Adapted from the Bakeshop’s Sugar Pumpkin Pie Recipe which was published long ago in Sunset Magazine. I changed a few of the ingredients. I replaced the corn syrup with maple syrup, added molasses, reduced the sugar, and increased the pumpkin and spices.
1 Sugar Pie pumpkin (or any squash that resembles pumpkin). Preferably organic from a local farm like Farmer John’s on Orcas Island.
2 eggs (from local hens, of course!)
1/3 cup firmly packed brown sugar
1-2 teaspoons of pumpkin pie spice (or your favorite combination of cinnamon, ground ginger, cloves, nutmeg . . .)
1/2 teaspoon salt
1/2 cup maple syrup
1 tablespoon molasses (optional, but it’s pretty awesome)
3/4 cup (generous) organic half-and-half
1 partially baked 9-inch pie crust, the deeper kind of pie dish works better (make the crust and precook it in the oven for about 10-15 minutes 400 degrees). Not a necessary step, but it helps.
- Cut pumpkin in half crosswise, remove seeds and punkie guts. Then set cut side down in a pan. Bake in a 375-400 degree oven until very soft when pressed.
- When cool enough to touch, scoop pumpkin flesh from rind and discard rind. Smoothly purée flesh in a blender; you need 1 generous cup. Use the rest for something else (a second pie!).
- In a bowl, mix the 1 cup pumpkin purée, eggs, sugar, salt, and spices. Stir in maple syrup and ½ and ½. Or put everything in the blender and blend!
- Set the prepared pie dish with the crust on a baking sheet. Set baking sheet on the bottom third rack of a 350° oven (middle will work as well). Pour the pumpkin mixture into the crust (or do this before you put in the oven).
- Bake until pie center barely jiggles when gently shaken, about 50-55 minutes. If crust rims start to get too dark, drape affected areas with foil.
- Cool pie on a rack. Serve warm or cool.
If you have any leftover pie filling (it happens), you can make pumpkin custards. Just pour the filling into a small buttered ovenproof container and bake. You now have something to eat while you wait for the pie.