Homemade Pumpkin Pie with Greek Yogurt

A delicious homemade pumpkin pie made with freshly roasted pumpkin, creamy Greek yogurt, and warm autumn spices. The filling is smooth, creamy, and perfectly spiced, while the homemade buttery crust adds a wonderfully flaky texture. A beautiful dessert for cozy autumn gatherings, Halloween, Thanksgiving, or sharing with family and friends.

Prepare the Pie Crust

1. In a large bowl, combine the flour and salt. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs, with a few small pieces of butter still visible.
2. Gradually add the ice-cold water, mixing gently until the dough just comes together. Avoid overworking it.
3. Shape the dough into a disc, wrap it, and refrigerate for 2 hours. Remove the dough from the refrigerator and let it rest at room temperature for 10 minutes.
4. Roll it out on a lightly floured surface and carefully transfer it to a 28 cm (11-inch) pie dish. Press it gently into the bottom and sides without stretching the dough, trim the excess, and decorate the edges as desired. Refrigerate for another 15–20 minutes.

Roast the Pumpkin

1. Preheat the oven to 350°F (180°C), fan-assisted. Cut the pumpkin into large wedges and remove the seeds and stringy fibers.
2. Place the pumpkin pieces on a baking tray lined with parchment paper, with the flesh facing down.
3. Roast for approximately 40–55 minutes, or until completely soft. Allow the pumpkin to cool slightly, remove the skin, and blend the flesh until completely smooth.

Drain the Pumpkin Purée

1. Place a fine-mesh sieve over a deep bowl and line it with a double layer of cheesecloth. Add the pumpkin purée and squeeze  to remove the liquid.
2. The purée should be thick and creamy, not watery. Measure 700 g (approximately 3 cups) of the drained pumpkin purée and set aside.

Prepare the Pumpkin Filling

1. In a large bowl, combine the eggs, and brown sugar, and whisk until well combined. Add the Greek yogurt, milk, cinnamon, ginger, cloves, vanilla extract, and salt. Whisk everything together until smooth and creamy.
   
   Finally, add the roasted and well-drained pumpkin purée and mix until completely incorporated and the filling is smooth and creamy.

Assemble and Bake

1. Reduce the oven temperature to 350°F (175°C), conventional heat.
2. Pour the pumpkin filling into the prebaked pie crust and smooth the surface.
3. Bake in a preheated oven at 350°F (175°C), conventional heat (top and bottom heat), for approximately 1½ hours, or until the edges are set but the center still has a slight wobble.

Cool and Serve

1. Remove the pie from the oven and allow it to cool at room temperature for approximately 1-2 hours.
2. Refrigerate for at least 2 hours, preferably overnight, until the filling is completely set.
3. For the cleanest slices, use a sharp knife and wipe it clean between cuts. Serve chilled or slightly cool, with freshly whipped cream and a sprinkle of cinnamon, if desired.

A Little Something to Enjoy Alongside

The warm spices and comforting flavors of this homemade pumpkin pie make it a lovely dessert to share with friends and family. For an extra special autumn gathering, enjoy it alongside a glass of Gratsi Red Wine. 

Get yours at @gratsiwine’s bio.