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,

️Elena

Fresh Roasted Pumpkin Pie

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

PIE FILLING

INGREDIENTS

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

DIRECTIONS

  1. 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.
  2. 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.

Love, Elena