This traditional Canadian recipe has been a Thanksgiving dessert staple for hundreds of years. I was actually brought up on the recipe from the side of the Libby's can, but this one is our traditional family recipe now. You will need 1 disc of pie pastry rolled and prepared in pie plate, ready for filling.
If using whole pumpkin, cut pumpkins and scoop out seeds
Cut into sections easy for roasting and place on a parchment covered cookie sheet flesh side down
Roast for 30 to 45 minutes until tips are blackened and the rest of the pumpkin is soft and roasted through; cool
Bake at 350°F for 60-90 minutes , or until done: I baked two at the same time (I covered them with foil after an hour to prevent pastry from gettingtoo dark)r)
Of course, you can simply use 800g of canned pumpkin; the large can is exactly 800g, but there is simply no comparison in flavour between the fresh roasted pumpkin and that in the can
The Traditional Canadian Pie Pastry recipe is now on Cookidoo if you have a Thermomix. It will make enough pastry for 6 eight-inch pies or 5 nine-inch pies.
You can also find my recipe here: https://www.acanadianfoodie.com/2013/11/09/tenderflake-pie-pastry-and-variations/