So often canned pumpkin is the ubiquitious ingredient called for in pumpkin pie, which doesn’t come as much of a surprise as hacking and roasting a pie pumpkin can be a bit of a process. Well, if you’ve never baked a pumpkin pie from scratch (and we’re talking roasting the pumpkin scratch), it’s really not that challenging for the perks you’ll get in flavoring it yourself. I’m not the hugest fan of over-spiced fall recipes… There such a thing as too much clove, nutmeg and cinnamon and by roasting your own pumpkins for pie, this is something you can control.
Start by washing the pie pumpkin (a great variety for pies is Baby Pam) and then break off the stem and hack it in half. Then scoop out the seeds. Fill a 13×9″ pan with 1/4″ water. Place pumpkins skin side up and roast at 400 degrees until very tender… This usually takes about 45 minutes to an hour.
Scoop the soft flesh from the skins and puree in a food processor with desired spices. Use in the same porportions for pie as with a canned recipe.
Taste the difference!
Gewurz with a Baby Pam at my parent’s house