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.
Pumpkin Pie From Scratch
Pumpkin Pie made with fresh pumpkin...it only takes a little extra time to roast your own pumpkins, and the resultant pumpkin is much tastier!
1 pie pumpkin, 1/2-2 pounds (yields 2 cups puree)
1 can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 tsp freshly ground cinnamon
1/2 tsp powdered ginger
1/2 tsp freshly ground nutmeg
1/2 tsp salt
1 Recipe Flakiest Vodka Pie Crust
Preheat oven to 375º.
Halve the pumpkin, leaving the skin on. Scoop out the seeds and the stringy parts. Spray or brush the flesh of the pumpkin with a flavorless oil like canola or grapeseed. Place pumpkin halves cut side down on a sheet pan and roast, uncovered, approximately 45 minutes or until flesh is easily pierced by a knife.
Allow pumpkin to cool on a cooling rack, then scoop out the flesh of the pumpkin.
While your pumpkin is cooling, prepare your pie crust. On a well floured work surface, roll out one of the disks of dough. Turn the dough about a quarter turn every few rolls until you have a circle of dough approximately 12" in diameter. Carefully place the dough into your a 9" or 10" pie plate. Cover with plastic wrap and chill for half an hour or up to two days.
Preheat the oven to 400º. Remove plastic wrap from pie plate. Line with parchment paper, and fill with pie weights. Bake until the edges of the crust are just starting to brown, 10-15 minutes.
Remove pie plate from the oven and carefully lift out parchment paper and pie weights. Careful, they will be hot! Prick holes in the bottom of your crust. Return to oven and bake for another 5-7 minutes or until the bottom of the crust starts to brown.
Using a vegetable masher, food mill, or immersion blender, puree to a smooth consistency. At this stage, turn your oven up to 400º
In a large mixing bowl, mix together the pumpkin, evaporated milk, eggs, brown sugar, and spices, and salt. Mix well to ensure all ingredients are fully incorporated. Pour into your blind-baked pie crust.
Bake at 400º for 40 minutes or until set. If you have reserved dough decorations, add them to the top of the pie during the last 15 minutes of baking time. Allow to cool completely before serving.
Tools For This Recipe
This filling is perfect with the Flakiest Vodka Pie Crust. You will only need one of the crusts, so save the other one for decorations or for a second pie!
- Chef Lisa Rembold