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The Best Roasted Pumpkin Pie Recipe

As the leaves turn golden and the chill of autumn settles in, there’s something undeniably comforting about the aroma of freshly baked pumpkin pie wafting through the home. Pumpkin pie is a quintessential dessert that captures the essence of the season, and what better way to elevate this classic than by using roasted pumpkin? Roasting enhances the sweetness and depth of flavour, making for a pie that is nothing short of sensational. Here’s our guide to crafting the best roasted pumpkin pie.

Ingredients

For the roasted pumpkin purée:

• 1 medium-sized pumpkin (about 2kg)
• 1 tablespoon olive oil
• A pinch of salt

For the pie filling:

• 1 and ½ cups roasted pumpkin purée
• ¾ cup brown sugar
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 3 large eggs
• 1 can (about 400ml) evaporated milk
• 1 teaspoon vanilla extract

For the pie crust:

• 1 and ¼ cups plain flour
• ½ teaspoon salt
• 1 tablespoon sugar
• ½ cup unsalted butter, chilled and diced
• 4 to 6 tablespoons ice-cold water

Method

Step 1: Prepare the Pumpkin

1. Preheat the Oven: Begin by preheating your oven to 200°C (gas mark 6).

2. Cut and Roast: Slice the pumpkin in half and scoop out the seeds and stringy insides. Cut into smaller wedges, then place them on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with a pinch of salt. Roast the pumpkin for about 45-60 minutes, or until the flesh is tender and caramelised at the edges.

3. Cool and Purée: Once roasted, allow the pumpkin to cool, then scoop out the flesh and blend it until smooth to create your roasted pumpkin purée. Measure out 1 and ½ cups for the pie filling and set aside.

Step 2: Make the Pie Crust

1. Mix Dry Ingredients: In a large mixing bowl, combine the plain flour, salt, and sugar.

2. Add Butter: Add the diced, chilled butter to the flour mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse breadcrumbs.

3. Bring It Together: Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough begins to pull together. Be careful not to overwork it.

4. Chill the Dough: Form the dough into a ball, flatten it into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.

Step 3: Prepare the Filling

1. Mix Ingredients: In a large bowl, whisk together the roasted pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.

2. Add Eggs and Milk: Beat in the eggs one by one, followed by the evaporated milk and vanilla extract, ensuring a smooth consistency.

Step 4: Assemble the Pie

1. Roll Out Dough: On a floured surface, roll out the chilled pie dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trimming any excess that hangs over the edges.

2. Pour the Filling: Pour the pumpkin filling into the prepared crust, smoothing out the top.

Step 5: Bake the Pie

1. Bake: Place the pie in the oven and bake for 15 minutes at 220°C (gas mark 7). Then, reduce the temperature to 180°C (gas mark 4) and continue baking for another 40-50 minutes, or until the centre is set and a knife inserted comes out clean.

2. Cool: Once baked, remove the pie from the oven and allow it to cool on a wire rack before serving.

Serving Suggestions

Serve your roasted pumpkin pie with a dollop of lightly whipped cream or a scoop of vanilla ice cream for an indulgent treat. This pie is perfect for gatherings, festive celebrations, or simply to enjoy on a cosy evening at home.

Conclusion

Roasting the pumpkin for this pie not only enhances its natural sweetness but also adds a depth of flavour that sets it apart from the traditional recipe. With its rich, spiced filling nestled in a buttery crust, this roasted pumpkin pie is sure to become a favourite in your seasonal repertoire. So, gather your ingredients, put on your apron, and let the enticing scent of autumn baking fill your kitchen!

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