Creamy Roasted Pumpkin Pie – Flathead Beacon

All month I have been engaged on this week’s pumpkin pie recipe. You should use store-bought mash, spices, and a crust for this pie, or you’ll be able to create some or all of those parts from scratch with the recipes I’ve shared over the previous few weeks.

The pumpkin spice mix created for Spicy and Roasted Pumpkin Seeds is similar mix I exploit on this pie; you’ll find a variation for home made pumpkin spice combine made with complete spices, fairly than pre-ground spices, at You’ll be able to stir it right into a well-drained roasted winter squash puree from complete sugar pumpkin and even one other winter squash. Lastly, you’ll be able to pour the filling into the cinnamon-sugar pie crust. It is designed for the standard 9-inch pie, leaving loads of leftover crust to bake individually as a snack.

With molasses, honey and spices, this filling appears darker than many squash pies however full of taste. For extra pumpkin taste and fewer spiciness in your pie, use simply 2 teaspoons of the spice mix. Pulling the pie out when the middle continues to be shaking helps forestall overbaking and cracking; the filling will proceed to cook dinner because it cools.

After I make this pie, I flip the remainder of the container of cream right into a freshly whipped topping. For those who purchased half a pint of heavy cream, whip the remainder with a tablespoon of honey (for softness) and powdered milk (for form). I additionally add a bit rum.

Creamy Roasted Pumpkin Pie

For 8 to 10 individuals

1-3/4 cups roasted pumpkin puree

3 eggs

3 tablespoons unsalted butter

3/4 cup honey

3 tablespoons of molasses

6 tablespoons heavy cream

2 tablespoons of rum (optionally available)

1/2 teaspoon pure vanilla extract

2-3 teaspoons pumpkin spice combine

1/2 teaspoon puff kosher salt

1 9-inch pie crust, unbaked

In massive bowl, mix pumpkin puree and eggs, mixing with whisk till easy; put apart. In a small saucepan, soften the butter; take away from the warmth, then stir within the honey and molasses till the sweeteners soften. Whisk this combination into the pumpkin till properly blended. Measure the heavy cream right into a small liquid measuring cup. Stir within the rum, if desired, together with the vanilla, spice mix and salt. Use a spatula to include this pumpkin combination.

Spoon the filling right into a fitted pie crust in a regular 9-inch pie plate. If uneven, gently easy the floor with a spatula; Gently faucet the pie plate on the counter a number of occasions to set the topping and take away any air bubbles. Wrap a strip of aluminum foil across the fringe of the pie plate in order that it covers the sting of the crust.

Bake pie at 425°F for Quarter-hour, then scale back warmth to 350°F and bake one other 10-Quarter-hour earlier than eradicating foil and rotating pie plate. Proceed baking at 350°F for a further 20 to 25 minutes, till the filling is barely puffed and the middle barely strikes. Let cool for a minimum of 1 hour earlier than serving or retailer within the fridge for as much as 2 days.

Julie Laing is a Bigfork-based cookbook creator and meals blogger at

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