Roasted Pumpkin Pie

  • Serves

    serves 8-10


To make the puree for this recipe, you could 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.


  • 1 12 cups flour
  • 7 tbsp. unsalted butter, cubed and chilled
  • 1 tsp. kosher salt
  • 2 cups puréed, roasted pumpkin or squash
  • 1 12 cups evaporated milk
  • 12 cup packed light brown sugar
  • 1 tbsp. cornstarch
  • 2 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 12 tsp. freshly grated nutmeg
  • 2 eggs


Step 1

Using your fingers, rub flour, butter, and 1⁄2 tsp. salt together in a bowl until pea-size crumbles form. Add 1⁄4 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.

Step 2

Heat oven to 375°. Using a rolling pin, roll dough to 1⁄4" 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.

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