Roasted Fresh Pumpkin Pie
We know it might be a little basic to get excited about fall, but too bad. We love all things fall. Especially the fact that we can turn our ovens on again without roasting ourselves out of house and home! Pie pumpkins have started appearing at local grocery stores and farmers markets, and though we sometimes forget that fresh pumpkins can actually be used for something other than Jack-o-Lanterns its easier than you might think to make your own pumpkin pie filling from scratch.
This recipe looks beautiful in the Emile Henry pie plates. These colorful ceramic dishes make any pie feel special, but when you inform your friends and loved ones that you made not just the crust but the filling completely from scratch the effect will not be lost on them. Be sure to use a pie pumpkin, which are smaller, sweeter and meatier than the large pumpkins sold for carving.
Chef Lisa's recipe uses a two pound pumpkin to yield about 2 cups of pumpkin puree, but if you have a larger pumpkin (or more pumpkins) there's no harm in roasting it all at once and freezing the rest for future pies.
- Chef Lisa Rembold