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Homemade Roasted Pumpkin Pie Recipe

By Deborah L Melian

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My family favorite Thanksgiving recipe, Homemade Roasted Pumpkin Pie, is made from fresh cooked pumpkin, rich spices, baked in a 9 inch crust.

Roasted Pumpkin Pie Recipe with Fresh Pumpkin - Wisconsin Homemaker

How to Make Pumpkin Pie from Real Pumpkin

This easy Roasted Pumpkin Pie recipe is not only simple to make, it also beats out the store bought ones, hands down. Made from scratch, it only takes a bit longer to make than the canned version. 

One of the reasons I believe many cooks shy away from making homemade pumpkin pie is the fear of the unknown when it comes to cooking with fresh produce, especially pumpkins. We’ve all grown accustom to the canned version as our mainstay, so why change?

Now don’t get me wrong, there’s nothing wrong with canned pumpkin, but it isn’t necessarily the real deal as I recently found out in this article: Canned Pumpkin Isn’t What You Think It Is.

That’s why I decided to try my hand at making pumpkin the old fashioned way and roast my own pumpkin. It’s a simple process that even beginner bakers can do at home and be successful at it.

For the Pumpkin

First, cut the top off your pumpkin.

Cut Top off Pumpkin - Wisconsin Homemaker

Then seed your pumpkin.

Spoon Seeds from Pumpkin - Wisconsin Homemaker

Once your pumpkin is cleaned thoroughly of seeds, place it on a sided baking sheet.

Cleaned Pumpkin - Wisconsin Homemaker

But don’t throw away the seeds–instead, roast them. Here’s a quick and easy recipe: Easy Roasted Pumpkin Seeds

Roast Pumpkin and Squash Seeds - 2 - Wisconsin Homemaker
Easy Roasted Pumpkin Seeds

Then, place the pumpkin halves on a sided baking sheet and bake in a 375 degrees F oven for approximately one hour or until a knife can be easily inserted into it’s side.

Baked Pumpkin - Wisconsin Homemaker

Remove from the oven and allow it to cool to room temperature. Use a spoon to scoop out the pumpkin flesh.

At this point you can continue on with the recipe or you can refrigerate your cooked pumpkin until you need it.

NOTE: You will only need two cups of cooked pumpkin for this pie. *Any extra pumpkin you have can be made into the following:

  • Pumpkin Spice Pancakes
  • Cuban Pumpkin Flan
  • Pumpkin Spice Muffins
  • White Bean and Pumpkin Hummus
  • Roasted Pumpkin and Root Vegetable Soup

Cooking Tip: Pumpkin is by nature full of liquid, even when roasting. If you refrigerate your cooked pumpkin overnight, it will retain all of its roasted goodness but without any trace of liquid. This will alleviate a runny pie.

For the Crust

For the crust, I use Pillsbury Refrigerated Pie Crust, although you can definitely make your own. For this recipe, you will only need one 9 inch pie crust.

Pillsbury Refrigerated Dough
Pillsbury Refrigerated Pie Crust
Pyrex 9 inch Pie Pan
Pyrex 9 inch Pie Plate

For the Filling

The rest of the recipe is easily assembled using a blender. Use the blend or puree button to combine the cooked pumpkin, spices, evaporated milk, sugar and eggs together.

Pumpkin in Blender - Wisconsin Homemaker

Then pour the batter into the pie shell and bake for about 60 minutes or until a knife comes clean when pierced in the center of the pie.

If you’re worried about the crust getting too dark, you can always wrap aluminum foil around the edges of the pie pan. I usually don’t, but that’s my preference.

Whole Pumpkin Pie - 1 - Wisconsin Homemaker

Allow the pie to cool before serving. I like to dollop some homemade Chantilly Whipped Cream over my slice, but you don’t have to. It’s delicious all by itself. Enjoy!

Homemade Roasted Pumpkin Pie as found on WisconsinHomemaker.com
Print Recipe
5 from 3 votes

Easy Roasted Pumpkin Pie

My family favorite Thanksgiving recipe, Homemade Roasted Pumpkin Pie, is made from fresh cooked pumpkin, rich spices, baked in a 9 inch crust.
Prep Time1 hr 10 mins
Cook Time1 hr
Total Time2 hrs 10 mins
Course: Desserts
Cuisine: American
Keyword: Christmas, fruit pie, holiday, pie recipe, pumpkin, pumpkin recipe, Thanksgiving
Servings: 8 servings
Calories: 363kcal
Author: Deborah L Melian

Ingredients

  • 1 cooking pumpkin halved, seeded
  • 1 Pillsbury Refrigerator Pie Crust, 9 inch unbaked
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1.5 cups sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 tsp cinnamon
  • 2 eggs large
  • 12 oz Evaporated Milk
  • Whipped Cream for topping

Instructions

For the Roasted Pumpkin

  • Preheat oven to 375 degrees F.
  • Halve the pumpkin and remove seeds.
  • Place pumpkin halves on a cookie sheet and place in oven for approximately one hour or until softened.
  • Once baked, remove from oven and let cool for about 10 minutes.
  • Scoop out the cooked pumpkin and place it in a large mixing bowl and allow to cool to room temperature or refrigerate overnight, covered tightly.

For the Pie Filling

  • Preheat oven to 375 degrees F.
  • In a Blender add 2 cups of the pumpkin*, eggs, milk and spices and puree to a smooth consistency. Set aside.

For the Pie Crust

  • Remove one of the crusts from the package and lay it out in the pie pan.
  • Press the crust down carefully, working your way out from the center to edge of the pie pan.
  • Crimp the edges and cut off the excess pie dough.
  • Assemble the pie by pouring in the pumpkin pie filling to just one 1/2 inch shy of the top of the pie crust.
  • Put the pie pan on a cookie sheet and place it in the oven.
  • Bake at 375 degrees F for 30 minutes, then turn up the temperature to 400 degrees F to finish baking for approximately 20 minutes.
  • Test the doneness of the pumpkin pie with a knife inserted in the center. If it comes out clean, the pie is done.
  • Remove from oven and place on cooling racks for about an hour before serving.
  • Cut and serve. Add a dollop of whipped cream, if you’d like. Enjoy!

Notes

*Any extra pumpkin you have can be made into the following:
Pumpkin Spice Pancakes
Cuban Pumpkin Flan
Pumpkin Spice Muffins
White Bean and Pumpkin Hummus
Roasted Pumpkin and Root Vegetable Soup

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 64g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 441mg | Potassium: 743mg | Fiber: 2g | Sugar: 47g | Vitamin A: 14633IU | Vitamin C: 16mg | Calcium: 160mg | Iron: 2mg
Easy Roasted Pumpkin Pie as found on WisconsinHomemaker.com

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DISCLAIMER: Deborah L Melian is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. She also is a participant in Google AdSense Affiliate program. 


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About Deborah L Melian

I am a midwestern wife and mother who loves to share family friendly recipes, along with my two cent's worth on everything home and garden. I live in Wisconsin. You can follow me on FACEBOOK • TWITTER • PINTEREST • INSTAGRAM

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***Deborah L Melian is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate she earns from qualifying purchases. She also is a participant in Google AdSense Affiliate program.***

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