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Roasted Pumpkin Pie

Photo: Iain Bagwell

 

Active time 31 mins
Total time 5 hrs, 3 mins
Yield

Serves 10 (serving size: 1 slice)

By roasting the pumpkin whole, you avoid cutting it open and scooping out the seeds and membrane. If you'd like, serve pie with a dollop of lightly sweetened 2% reduced-fat yogurt.

Ingredients

  • 1 (4 3/4-lb.) sugar pumpkin
  • 5.6 ounces white whole-wheat flour (about 1 1/4 cups)
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon baking powder
  • 2 tablespoons cold unsalted butter, cut into 1/2-in. pieces
  • 2 tablespoons cold vegetable shortening, cut into 1/2-in. pieces
  • 1 teaspoon white vinegar
  • 1/4 cup ice water
  • Baking spray with flour
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 (12-oz.) can evaporated whole milk
  • 2 large eggs, lightly beaten

Nutrition Information

  • calories 234
  • fat 8.7 g
  • satfat 4.2 g
  • monofat 2.5 g
  • polyfat 1.1 g
  • protein 7 g
  • carbohydrate 33 g
  • fiber 4 g
  • cholesterol 53 mg
  • iron 1 mg
  • sodium 182 mg
  • calcium 133 mg
  • sugars 23 g
  • Est. Added Sugars 17 g

How to Make It

  1. Preheat oven to 350°F.

  2. Pierce top of pumpkin 8 times with a knife; place on a foil-lined baking sheet. Bake pumpkin at 350°F for 2 hours or until it begins to brown and slump. Cool completely. Peel off skin; remove and discard seeds and membranes. Puree pumpkin in a food processor for 2 minutes; transfer to a bowl. Wipe processor clean.

  3. While pumpkin roasts, weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/4 teaspoon salt, and baking powder in the bowl of a food processor; pulse to combine. Add butter and shortening; pulse 3 times or until butter is pea-sized. Sprinkle vinegar and 1/4 cup water over mixture. Pulse 3 times or until mixture resembles coarse sand; scrape onto a lightly floured work surface, gather dough together, and press into a 4-inch disc. Cover dough with plastic wrap; chill 30 minutes. Roll dough to an 11-inch circle on a lightly floured surface; fit into a 9-inch deep-dish pie plate lightly coated with baking spray. Fold dough edges under; pinch to flute. Cover with plastic wrap; chill 15 minutes. Place on a wire rack.

  4. Preheat oven to 425°F.

  5. Line crust with parchment paper, fill with pie weights, and bake at 425°F for 10 minutes or until lightly golden.

  6. While crust bakes, combine 2 cups pureed pumpkin, remaining 1/4 teaspoon salt, brown sugar, granulated sugar, cinnamon, ginger, cloves, milk, and eggs in a bowl, stirring with a whisk. Pour mixture into prepared crust. Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F. Bake pie at 350°F an additional 50 minutes or just until set in center, covering edges with foil if crust starts to overbrown. Cool pie completely on wire rack.