Pumpkin Pie

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This easy to create, classic pumpkin pie is made completely from scratch. No canned pumpkin here! Small pie pumpkins are so easy to roast, peel and purée for the freshest, tastiest pumpkin pie you’ve ever made.

In order to achieve the perfect crisp texture on your pie crust, it’s important to par-bake the crust. The perfect time to do this is after the pumpkin has finished roasting and the oven is still hot. Line the crust with foil or parchment and weigh down with pie weights. I personally use rice or dried beans for this, that can be saved and reused for future baking.

Once the pumpkin is roasted and the pie crust is par-baked, simply mix up the filling and bake the pie. The hardest part now is waiting for the pie to cool before slicing.

About The Farmer

Every fall, Zoe and Robert of Grow Zoe Grow Farm in Lakewood, Colorado harvest a variety of unique and lovingly grown pumpkins. For this pie we chose to use a Jack of Heart pumpkin, which are the perfect size, flavor and texture for making a delicious, deep dish pumpkin pie. To order their produce or to learn more about their farm, visit them on instagram @growzoegrow.

Zoe & Robert of Grow Zoe Grow Farm in Lakewood, Colorado
Pumpkin Pie
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Pumpkin Pie

Recipe by Nadine MossCourse: DessertDifficulty: Easy
Servings

8-10

servings
Prep time

30

minutes
Cooking time

1

hour 

45

minutes

This easy to create, classic pumpkin pie is made completely from scratch.

Ingredients

  • 1 pie crust

  • 2 cups (450 g) roasted pumpkin purée

  • 3 large eggs

  • 3/4 cup (150 g) granulated sugar

  • 1 cup (240 g) sour cream 

  • 2 teaspoons pumpkin pie spice

  • 1/4 teaspoon kosher salt 

Directions

  • Cut the pumpkin in half and remove the seeds. Using a knife, poke holes in the skin, then lightly coat with oil and place cut side down on a sheet tray. Roast at 400°F until tender (approximately 1 hour) and let cool. 
  • Reduce oven heat to 350°F.  
  • Remove the skin, purée the flesh and strain off any excess moisture using cheesecloth or a thin dish towel. 
  • Mix purée with remaining ingredients, add to pie shell and bake for 45 minutes or until the filling is set in the center. Internal temperature will be 180°F.
  • Let pie cool at room temperature for at least 3 hours before serving.

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