Roasted Pumpkin Pie | Saveur
Change up your next pumpkin pie recipe by using puréed, roasted pumpkin or squash for the filling.
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> cups flour
- 7 tbsp. unsalted butter, cubed and chilled
- 1 tsp. kosher salt
- 2 cups puréed, roasted pumpkin or squash
- 1 <sup>1</sup>⁄<sub>2</sub> cups evaporated milk
- <sup>1</sup>⁄<sub>2</sub> cup packed light brown sugar
- 1 tbsp. cornstarch
- 2 tsp. ground cinnamon
- 2 tsp. ground ginger
- <sup>1</sup>⁄<sub>2</sub> tsp. freshly grated nutmeg
- 2 eggs
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