Best Roasted Pumpkin Pie Recipe

There's something undeniably comforting about a traditional pumpkin pie, particularly when it's made with roasted pumpkin. This recipe elevates the classic dish, enriching it with deeper flavours and a delightful caramelisation.

To begin, select a medium-sized sugar pumpkin, which is perfect for roasting. Preheat your oven to 190°C (375°F). Cut the pumpkin in half, scoop out the seeds, and place it cut side down on a baking tray lined with parchment paper. Roast in the oven for about 45 minutes, or until tender. Once cooled, scoop out the flesh and purée it until smooth.

In a mixing bowl, combine the roasted pumpkin purée with eggs, brown sugar, ground cinnamon, nutmeg, and a pinch of salt. A dash of ginger adds a lovely warmth. Gradually stir in double cream for a rich filling.

For the pastry, use a classic shortcrust recipe, rolling it out and lining a pie dish. Pre-bake the crust until lightly golden, then pour in the pumpkin filling. Bake again until the filling is set but still slightly wobbly in the centre.

Allow the pie to cool, letting the flavours meld together beautifully. Serve it with a dollop of clotted cream or a scoop of ice cream, and you've got a showstopper dessert that perfectly captures the essence of autumn. Enjoy!