We’ve converted many non pumpkin pie eaters with this recipe. What makes the difference? The fresh roasted pumpkin! It’s an extra step that makes the world of a difference. The result is a light, fresh, and full of real pumpkin and true spice flavor. Spread the love this holiday season with this pie!
Made with Amore,
Prep Time: 1 hour Cook Time: 1 hour Total Time: 2 hours Yield: 8-10
For Crust: Ultimate All Butter Pie Crust
Heat oven to 400 F
2 cups of fresh roasted pumpkin purée (cut pie pumpkins in half and gut insides then
roast face down on lined baking sheet at 350 F for 1 hour when done let cool. Take out
pumpkin flesh with a spoon and put in a blender and puree until smooth) I usually make
extra and keep in freezer for all of pie season!
2 Tablespoons melted and cooled butter
3 large organic eggs, room temperature
1/2 cups brown sugar
1 cups heavy organic cream
1 tsp fresh ground cinnamon
1 tsp fresh grated nutmeg
- 1. Whisk pumpkin in a bowl with a pinch of salt. Whisk in three eggs and sugar. Stir in cream and spices. OR, mix all ingredients in a stand mixer until well combined.
- Bake 400 F for 15 minutes then turn down to 350 F for 45 minutes.
If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.