This pie begins with coal-roasting a whole pumpkin, which imparts a subtle smoky flavor. If you don’t have access to a bed of coals, roasting in a 450-degree oven works just as well. Or, if you’re short on time, reach for your favorite canned pumpkin puree. Work on your puree and filling while your crust is chilling or baking.
A note on my style of pumpkin pie: I like to toast and grind my spices, which brings deeper layers of aroma and flavor to the pie. I also tend to add less sugar, resulting in a pumpkin-forward bite. Breakfast, lunch, or sublime dessert - I could eat this pie year-round, day or night.
This recipe yields one delicious pie. Double or triple ingredients to satisfy a larger table or share with your neighbors.