Chef Caydee's Signature Pumpkin Pie

HOW TO ROAST PUMPKINS
● 1 or more small pie pumpkins ("sugar pumpkins")
● Olive oil (optional)
● Salt (optional)

Instructions:
1. Preheat the oven: Set to 375°F.

2. Prepare the pumpkins:
○ Wash to remove dirt.
○ Cut off the stem and slice the pumpkin in half (or quarters for easier scooping).
○ Scrape out seeds and fibers (save seeds for roasting if desired).
○ Optional: Drizzle cut sides with olive oil and sprinkle with salt for added flavor.

3. Roast the pumpkins:
○ Place pumpkin halves, cut side down, on a parchment-lined baking sheet.
○ Roast for 45–60 minutes, until flesh is tender and easily pierced with a fork.

4. Cool and scoop: Let pumpkins cool, then scoop out the flesh and discard the skin.

5. Purée the pumpkin: Blend the roasted flesh in a food processor until smooth.
 

PUMPKIN PIE
● Pie dough (homemade or store-bought, enough for a 9-inch pie plate)
● 425g homemade pumpkin purée
● 3 large eggs
● 250g light or dark brown sugar
● 1 tbsp cornstarch
● 1/2 tsp kosher salt
● 1 1/2 tsp ground cinnamon
● 1/2 tsp ground ginger
● 1/4 tsp ground or freshly grated nutmeg
● 1/8 tsp ground cloves
● 1/8 tsp freshly ground black pepper
● 1 tbsp vanilla extract
● 240ml (1 cup) heavy cream
● 60ml (1/4 cup) whole milk

Instructions:
1. Preheat the oven: Set to 375°F.

2. Mix the filling: In a large bowl, whisk together pumpkin purée, eggs, and brown sugar until
smooth. Add heavy cream, whole milk, and vanilla extract; whisk until combined.

3. Incorporate dry ingredients: Sift in cornstarch, spices, and salt. Whisk until fully combined.

4. Assemble the pie: Pour the filling into your prepared pie crust. Bake for 50–55 minutes, until the center is almost set (it should jiggle slightly, like
Jell-O).

5. Cool and serve: Let the pie cool on the counter or refrigerate once fully cooled.

Enjoy every bite of this flavorful, festive dessert!