Ok kids, I did it. I roasted a pumpkin and then made a pumpkin pie. The real deal.
Here are my tips. You start with a ‘pumpkin pie’/’sugar’ pumpkin, not a carving pumpkin. The walls are thicker in these types of pumpkins and are better for baking. Cut the pumpkin in half, clean out the seeds, place face down in a pan, fill with a 1/4″ of water and roast at 425°F for 50 minutes.
I used my Grandma’s pie crust recipe that turned out flakey and delicious, followed Martha’s filling recipe to complete the pumpkin pie. The cherry on top? Decoration! Spend the time to make extra decorations, like leaves, it really gives your pumpkin an air of sophistication.
My family’s feedback on the pumpkin pie was the fresh roasted pumpkin made the flavors deeper and more distinct. Hip hip, success!