Nov 19, 2012

Roasted Pumpkin Pie

To make the purée for this recipe, peel the pumpkin or squash (see Pumpkin Picking for the best types to use), cut into 1" cubes, roast at 400° until tender, about 30 minutes, then mash. This recipe first appeared in our November 2012 issue along with Sandra L. Oliver's story Home Slice.

Credit: Todd Coleman

SERVES 8�10

INGREDIENTS

1½ cups flour
7 tbsp. unsalted butter, cubed and chilled
1 tsp. kosher salt
2 cups puréed, roasted pumpkin or squash
1½ cups evaporated milk
½ cup packed light brown sugar
1 tbsp. cornstarch
2 tsp. ground cinnamon
2 tsp. ground ginger
½ tsp. freshly grated nutmeg
2 eggs

INSTRUCTIONS

1. Using your fingers, rub flour, butter, and ½ tsp. salt together in a bowl until pea-size crumbles form. Add ¼ cup ice-cold water; stir until dough forms. Form into a disk; wrap and chill for 1 hour. Meanwhile, whisk together remaining salt, pumpkin, milk, sugar, cornstarch, cinnamon, ginger, nutmeg, and eggs in a bowl until smooth; set aside.

2. Heat oven to 375°. Using a rolling pin, roll dough to ¼" thickness. Transfer to a 9" pie dish, and trim excess dough from edges; crimp with a fork or your fingers, if you like. Pour filling into crust; bake until the middle jiggles slightly when the pie dish is tapped, about 45 minutes. Let cool to room temperature before serving.

This article was first published in Saveur in Issue #151

Subscribe now

Ratings & Reviews (1)

by nmheckel on 2012-11-05

This looks like a pretty solid basic pumpkin pie. I do want to note, however, that peeling and cubing the pumpkin to roast it is *completely* unnecessary, and is honestly a whole lot of painful work that will make your hands sore. The easy way? 1.) Choose a smallish pumpkin that will fit on a rimmed baking sheet. 2.) Scrub your pumpkin off with a vegetable brush so that it's free of dirt and other hangers-on. 3.) Line a rimmed baking sheet (one with relatively high rims) with parchment paper and place the pumpkin directly on it. 4.) Stab the pumpkin several times so that steam will be able to escape; try to also make a couple of low stabs where juice might conceivably drain out. 5.) Roast the pumpkin, whole, in a 350 degree oven until it's really, really tender, and there's a big puddle of pumpkin juice in the pan (an hour or so? I forgot to keep track last time I did this! It's definitely a weekend/day off task). 6.) Pull it out, carefully scoop out the seeds and stringy bits, and carefully scoop the flesh off the rind. 7.) Puree in a blender or food processor if you want really creamy pie.

This may take a little longer time-wise, but it's mostly hands-off, and you won't be trying to peel an entire pumpkin, which is simply a pain in the hand. You also get seeds that are steamed, which may be nicer roasted (again, I don't know--I fed them to my chickens).

Roasted Pumpkin Pie Reviewed by nmheckel on Jan 6. This looks like a pretty solid basic pumpkin pie. I do want to note, however, that peeling and cubing the pumpkin to roast it is *completely* unnecessary, and is honestly a whole lot of painful work that will make your hands sore. The easy way? 1.) Choose a smallish pumpkin that will fit on a rimmed baking sheet. 2.) Scrub your pumpkin off with a vegetable brush so that it's free of dirt and other hangers-on. 3.) Line a rimmed baking sheet (one with relatively high rims) with parchment paper and place the pumpkin directly on it. 4.) Stab the pumpkin several times so that steam will be able to escape; try to also make a couple of low stabs where juice might conceivably drain out. 5.) Roast the pumpkin, whole, in a 350 degree oven until it's really, really tender, and there's a big puddle of pumpkin juice in the pan (an hour or so? I forgot to keep track last time I did this! It's definitely a weekend/day off task). 6.) Pull it out, carefully scoop out the seeds and stringy bits, and carefully scoop the flesh off the rind. 7.) Puree in a blender or food processor if you want really creamy pie.

This may take a little longer time-wise, but it's mostly hands-off, and you won't be trying to peel an entire pumpkin, which is simply a pain in the hand. You also get seeds that are steamed, which may be nicer roasted (again, I don't know--I fed them to my chickens). Rating: 3