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