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Pumkin pie decorations

Fresh Roasted Pumpkin Pie

  • Author: Elena
  • Prep Time: 1 hr
  • Cook Time: 1 hr
  • Total Time: 2 hrs
  • Yield: 8 1x
  • Category: Sweet/ Dessert
  • Method: American
  • Cuisine: American


This pumpkin pie will be the highlight of your fall season baking! Truth: 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!



Pie Crust:

Pie Filling:

  • 2 cups of prepared fresh roasted pumpkin purée (Pumpkin Puree: cut 2 pie pumpkins in half and gut insides. Roast face down on lined baking sheet at 350 F for 1 hour, then, let cool on pan. Take out pumpkin flesh with a spoon and put in a blender and puree until smooth *
  • 2 Tablespoons good quality butter, melted
  • 3 large organic eggs, room temperature
  • 1/2 cup brown sugar
  • 1 cup heavy cream
  • 1 tsp fresh ground cinnamon
  • 1 tsp fresh grated nutmeg
  • 1/2 tsp allspice
  • pinch of salt
  • 1 egg, beaten (egg wash for crust)


  1. Preheat oven to 400 F
  2. In a stand mixer (may use electric hand mixer) with whisk attachment, mix the eggs and sugar until white and foamy. Add pumpkin, pinch of salt, butter, cream and spices.
  3. Roll out pie dough and shape into a pie dish. With a pastry brush, gently cover the edges of the crust with egg wash
  4. Pour the prepared pie filling in pie dish  (if using decorative shapes bake them separate on a sheet pan at 350 for 10 minutes until golden brown)
  5. Bake at 400 F for 15 minutes then turn down to 350 F for 45 minutes.


* pumpkin puree can be made in advance and frozen for up to 2 months

Keywords: Pumpkin, pumpkin pie, best pie