No dessert says the holidays like Pumpkin Pie… For years I made my pumpkin pies like most everyone else in America, with a can stuffed with pureed pumpkin. Until I started wondering why I was tossing out all my Halloween pumpkins and going to the grocery store to buy what I just threw out! I had to stop the madness! So, I started roasting my own pumpkin and mashing it up myself. What I discovered was that the taste of a roasted pumpkin simply does not come in a can! Who would have thought???
It did take a little trial and error at first, this was before the days of Pinterest after all. So what I learned was that you don’t want water-logged pumpkin pie, pumpkin requires a little draining, no biggie. A pumpkin, even a small one is more than enough for one or even two pumpkin pies, so freezing the remaining pulp is a great idea. And low and behold, one does not need condensed milk to make pumpkin pie! Go figure!
This is a super flavorful and healthy pumpkin pie recipe that can be made into single serving size tarts like I show here, or into a full size pie! Just use your favorite pie crust, either one you are making yourself or right out of the box, either way, this filling is amazing! Just two simple extra steps and you get to utilize those Halloween pumpkins for more than Roasted Pumpkin Seeds and forget about using bland canned pie filling forever!
This pumpkin pie starts with a pumpkin… crazy I know!
Cut your small pumpkin in half.
Scoop out the pumpkin seeds and set aside for roasting!
Once your pumpkin is hallowed out, it’s time to roast it.
Spray a parchment lined cookie sheet with some non-stick cooking spray.
Roast for about 1 1/2 -2 hours until the skin buckles when touched.
This is what it looks like when roasted.
Scoop the flesh out from the skin.
Discard the skin. (this is great for your compost pile if you have one)
Place the flesh directly into a strainer set over a bowl. You want to drain any excess liquid.
Here is the liquid that came out of my pumpkin after a few hours of draining. I likely would have gotten a bit more had i done this over night.
Now mash the pumpkin and scoop out two cups full.
Place your two measured cups of roasted mashed pumpkin in a mixing bowl and store the rest for another pie or soup… this freezes well.
Add in 1/2 cup of half and half.
Some raw honey.
Cinnamon
Ground ginger.
Add in some fresh nutmeg… please do not replace the fresh nutmeg with the jarred stuff, it is not the same at all and will significantly change the flavor of your pie. If you do not have fresh nutmeg, simply omit the ingredient.
Add in two eggs.
Salt.
Mix.
Add in sugar.
Mix again.
This is the Pampered Chef Brownie Pan, it’s great for making small tarts and single portion foods.
Roll out your favorite pie crust.
Cut into square pieces to match the tart tray.
Spray with non-stick cooking spray and start forming your shells.
Once they are all formed you are ready to start filling.
I am using the large Pampered Chef Cookie scoop here.
Fill each shell.
Once they are all filled, they are ready for the oven.
Roasted Pumpkin Pie Tarts
Serves 18
Ingredients:
1 small (3-4lb.) pumpkin
1/2 cup half and half
3/4 cup sugar
2 eggs
1 heaping Tbs. raw honey
1 tsp. cinnamon
1/2 tsp salt
1/4 tsp. ground ginger
8-10 grates of nutmeg
2 pie crusts
cooking spray
Directions:
To prepare Roasted Pumpkin:
Pre-heat oven to 350°F. Cut pumpkin in half, remove seeds and place both halves cut side down on a parchment lined cookie sheet sprayed with non-stick cooking spray. Roast for 1 1/2 – 2 hours until tender. Allow to cool. Remove flesh from skin and place in a strainer set over a bowl to drain for a few hours.
To make tarts:
Pre-heat oven to 350°F.
Mash drained pumpkin. Measure 2 cups of mashed pumpkin and place in a mixing bowl. Add in all ingredients and mix thoroughly. Cut and fit crust into pie plates or tart pans. Fill with mixture and Bake for about 40-45 minutes until golden brown on top.
Allow to cool, enjoy!
*Gluten-free when using a gluten free pie crust.