Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pumpkin Pie Made with Roasted Fresh Pumpkin 3.6 (235) 12 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 25, 2022 Rate PRINT Share Close Photo: Anna Williams Yield: 2 10-inch pies While you can use either fresh roasted sugar pumpkin or canned pumpkin purée for this recipe, skip the canned pumpkin pie filling—it won’t work in this pie. You won't need it: Yield a rich custard by adding eggs, evaporated milk, and light-brown sugar to the pumpkin, along with warm spices like cinnamon, ginger, and nutmeg. Fresh whipped cream is the perfect accompaniment. Cook Mode (Keep screen awake) Ingredients 1 sugar pumpkin (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin (not pumpkin-pie filling) 1 ½ recipes Pate Brisee for Pumpkin Pie, divide dough into 3 disks All-purpose flour, for dusting 7 large eggs 1 tablespoon heavy cream 1 ½ cups plus 2 tablespoons packed light-brown sugar 2 tablespoons cornstarch 1 teaspoon salt 1 ½ teaspoons ground cinnamon 1 ½ teaspoons ground ginger 1 teaspoon pure vanilla extract ¼ teaspoon ground nutmeg 3 cups evaporated milk Whipped cream, for serving Directions Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. (Roasted pumpkin can be refrigerated, in an airtight container, overnight.) Reduce oven temperature to 375 degrees. Reserve 1 disk of dough for making leaf decorations. On a lightly floured work surface, roll out remaining disks into 14-inch rounds. Fit rounds into two 10-inch pie plates; trim edges, leaving 1/2-inch overhangs. Fold edges under, and press to seal. Freeze until firm, about 15 minutes. Roll out reserved disk to a 1/8-inch thickness. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a small (about 1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 15 minutes. Brush edges of pie shells with a damp pastry brush; arrange leaves around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights or dried beans. Bake pie shells 15 minutes. Remove weights and parchment; bake until golden brown, 15 to 20 minutes more. Cool completely on wire racks. If using fresh pumpkin, discard seeds. Scoop out flesh, using a large spoon, into a food processor. Process until smooth, about 1 minute. Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any remaining for another use; if using canned pumpkin, add that to the bowl instead). Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined. Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks. Cut into wedges, and serve with whipped cream. Cook's Notes To prepare the pies in stages, make the dough and either freeze or refrigerate, then roll out, fit into pie plates, and chill again. The shells can be covered tightly and refrigerated for a day or two or frozen for longer (thaw in refrigerator before proceeding). Originally appeared: Martha Stewart Living, November 2000 Rate It PRINT