Pumpkin Recipe

Roast the pumpkin

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment. Cut the pumpkin in half, remove seeds (reserve for toasting if desired), peel if you prefer or roast with skin on and scoop after cooking. Cut into 1–2" chunks and place in a single layer on the sheet. Sprinkle with 1 cup water (or add water to the pan) to create steam and roast for 35–45 minutes until very tender and caramelized at edges.

Make purée

When tender, transfer hot pumpkin flesh to a blender or food processor. Purée until very smooth, scraping down sides as needed. If the purée seems watery, return to a saucepan and simmer gently until thickened to about 1 1/2 to 2 cups of purée. Cool to room temperature before using in the filling.

Preheat oven to 375°F (190°C) if baking the filled dish (pie, tart, or ramekins). If making a chilled pumpkin dessert, skip the baking step and chill instead.

Whisk sugars and eggs

In a medium bowl, whisk together the granulated sugar and brown sugar. Add the eggs and whisk until smooth and slightly thickened, about 1 minute.

Combine dairy and spices

In a separate bowl or measuring cup, combine the heavy cream, whole milk, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Whisk to combine.

Finish filling

Stir the cooled pumpkin purée into the sugar-and-egg mixture until combined. Gradually add the cream-spice mixture, stirring until smooth and uniform. Taste and adjust salt or spices as desired. The finished filling should be pourable but thick—similar to a loose custard.

For pumpkin pie or tart

Line a 9" pie shell or a pre-baked tart shell with the filling, smoothing the top with a spatula. Place on a rimmed baking sheet and bake at 375°F (190°C) for 40–50 minutes, or until the edges are set and the center still jiggles slightly when shaken. An instant-read thermometer inserted near the center should read about 175°F (80°C). Cool on a wire rack for 2 hours to finish setting, then chill at least 2 hours (or overnight) before slicing.

For individual ramekins

Divide filling between six 6-oz ramekins. Bake in a water bath (place ramekins in a roasting pan and pour hot water halfway up the sides) at 375°F (190°C) for 30–35 minutes until centers are just set. Remove from water bath, cool, and chill.

For chilled pumpkin custard (no bake)

Pour finished filling into a serving dish or individual glasses, cover, and chill at least 4 hours or until fully set. This yields a lighter, mousse-like pumpkin dessert.

Just before serving, top slices or ramekins with a dollop of whipped cream or crème fraîche. Sprinkle toasted pepitas and a light dusting of cinnamon. If reserved pumpkin seeds were saved, rinse, pat dry, toss with a little oil and salt, and toast in a 325°F (160°C) oven for 8–10 minutes, then use as garnish.

Store any leftover pumpkin purée or filled dessert covered in the refrigerator for up to 4 days. Purée can be frozen for up to 3 months.