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Fresh Roasted Pumpkin Pie

Fresh Roasted Pumpkin Pie

Heat oven to 400 F
2 cups of fresh roasted pumpkin purée (cut pie pumpkins in half and gut inside then roast face down on lined baking sheet at 350 F for 1 hour). I usually make extra and keep in freezer for all of pie season!
2 TBS melted and cooled butter
3 large organic eggs, room temperature
1/2 C brown sugar
1 C heavy organic cream
1 tsp fresh ground cinnamon
1 tsp fresh grated nutmeg
Whisk pumpkin in a bowl with a pinch of salt. Whisk in three eggs and sugar. Stir in cream and spices. OR, mix all ingredients in a stand mixer until well combined.
Martha Stewart Double Pie Crust
2 cups all-purpose flour 
3/4 teaspoon coarse salt 
2 sticks cold unsalted butter, cut into small pieces (I freeze the cut butter for 15 min on a baking sheet)
1 large egg
2 tablespoons ice water, plus more if needed 
1 tablespoon distilled white vinegar
1. Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps. 
2. Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days.
I use half of the dough for the bottom crust and the other half for decorations- as seen in picture.
Dough can be frozen up to 1 month.
Take cold dough out of fridge and pour in pie mixture. Add extra dough decorations now if desired.
Bake 400 F for 15 minutes then turn down to 350 F for 45 minutes.
Serve at room temperature with a dollop of whipped cream!
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