Hey everyone, I’m so excited to share my favorite candy roaster pumpkin pie recipe with you! Making this dish is super easy and it’s always a hit at any gathering. The combination of the sweet candy roaster pumpkins and classic flavors like ground cinnamon and nutmeg make for an unforgettable dessert that your guests won’t soon forget.

In this article, I’ll walk you through each step to making this delicious treat. We’ll cover everything from selecting the right type of pumpkin to baking the perfect crust. So let’s get started on creating a tasty autumn-inspired masterpiece!

Selecting The Right Pumpkin

I’m always excited when it’s time to select a pumpkin for my favorite candy roaster pie recipe. When choosing the right variety, I look for pumpkins that are smallish and round in shape with an orange color – they tend to have more flavor than other varieties. As I make my selection, I consider size too. A 7-8 pound pumpkin is ideal, as it will produce plenty of flesh without being overwhelming.

When selecting my pumpkin at the store or farmers market, I take a close look at each one before making my decision. That way, I can ensure there aren’t any blemishes on the skin and check if it feels heavy enough; this indicates how much moisture is inside which helps me determine its quality.

To get just the right amount of sweetness from my chosen pumpkin, I also rely on smell: If it has a pleasant scent then you know you’ll be getting good flavor! With all these tips in mind, finding the perfect candidate for your candy roaster pie should be easy.

Preparing The Pumpkin Filling

I’m so excited to get started with my candy roaster pumpkin pie recipe! Preparing the pumpkin filling is one of my favorite parts. The first step is choosing your spices; I like to use nutmeg, allspice, and cinnamon for a delicious flavor combination. Make sure you store pumpkins in a cool, dark place while they’re curing, as this will help bring out the sweetness in the flesh when it comes time to make your pie.

When prepping the pumpkins for baking, take care not to over mix—just combine enough that everything is combined evenly. You’ll want to bake at 350°F (175°C) for about an hour or until the mixture looks golden brown on top and set around the edges. To test if it’s ready, insert a toothpick into center of pie; if it comes out clean, then you know it’s done!

Once finished baking, let the pie cool before serving up some slices. Enjoy with family and friends—it’s sure to be a hit!

Making The Perfect Crust

I’m sure you’ll agree that the perfect crust is key to any good pumpkin pie. You want it to be flaky, buttery and melt-in-your-mouth delicious – not soggy or flavorless! To get this right, I’d recommend blind baking your pastry dough before adding in the filling. This helps ensure a crispier texture and better browning of the edges.

Firstly, start by prepping your pastry dough according to the recipe instructions – chilling it if needed. Then roll out on a lightly floured surface into an even thickness, about 1/8 inch thick for most pies. Line the pan with parchment paper and place the rolled out dough inside so that it covers all sides completely. Now comes the important part: fill up with dried beans or pie weights (you can buy these from any kitchenware store) until evenly distributed throughout the bottom and sides of each shell. Bake at 375°F for 15-20 minutes until light golden brown in color. Carefully remove from oven and discard parchment paper along with pie weights. Let cool slightly before adding in your filler mixture – now you’re ready for that yummy pumpkin layer!

So there you have it – my top tips for getting that perfectly crispy yet tender crust every time!

Assembling The Pie

Now that the pumpkin filling and crust are ready, it’s time to assemble this delicious candy roaster pumpkin pie! First, pour the prepared spiced pumpkin filling into the unbaked pre-made Pie Crust. Then, sprinkle your favorite spices over the top of the filled pie. I like to use a combination of ground cinnamon, nutmeg, ginger, cloves and allspice for an aromatic flavor twist. Once you have added all of those tasty accents, garnish with some sweet toppings such as brown sugar or chopped nuts for texture. Lastly, bake at 350°F for about 40 minutes or until golden brown on top and set in center when gently shaken — just enough time for me to grab my apron and clear off the countertop so I can start cutting slices once it’s cool down!

Baking The Pie To Perfection

I’m ready to bake my candy roaster pumpkin pie! The first step is prepping the oven. I set it to 375°F and make sure that all of the racks are in place before putting in the pie.

When it comes time to add flavor, I sprinkle some nutmeg on top as well as a pinch of salt. This gives it an extra bit of deliciousness that can’t be matched! Then, I put my creation into the oven for about 30 minutes or until golden brown.

Once out of the oven, I let it cool off overnight so that when morning arrives, I have a perfect slice waiting for me!

Frequently Asked Questions

What Is The Best Type Of Pumpkin To Use For This Recipe?

When it comes to selecting the best type of pumpkin for your candy roaster pumpkin pie recipe, you’ll want to pick a variety that is sweet and not too fibrous. One of the most popular choices is sugar pumpkins – often referred to as ‘pie’ or ‘sweet’ pumpkins – which have small seeds and dense, sweet flesh. When storing your pumpkins, keep them in a cool, dry place with plenty of air circulation; this can help prevent spoilage.

How Long Should The Pie Be Baked?

When baking a pumpkin pie, it’s important to keep an eye on the oven timing. Depending on your oven temperature, you should bake the pie for around 45 minutes at 350°F (175°C). Check if the edges are golden brown and that a knife inserted in the center comes out clean. If not, put it back in for 10-minute intervals until done. You don’t want to overbake or underbake your pumpkin pie!

What Other Ingredients Can Be Added To The Pumpkin Filling?

When it comes to pumpkin pies, there are plenty of flavor variations and spice combinations you can add to the filling. For a classic taste, consider adding nutmeg, cinnamon, cloves or allspice; for a more modern take on the traditional pie recipe try ginger, cardamom or even lemon zest. You can also mix in some cream cheese or other dairy products like heavy cream. With so many options available, you’ll be able to create an entirely unique and delicious variation of your own!

Can The Crust Be Made Ahead Of Time?

Yes, the crust can definitely be made ahead of time! Whether you’re making a single 9-inch pie or multiple little pies in different sizes, it’s best to make and store the crust first. This way, when you’re ready to assemble your pumpkin pie masterpieces, all that’s left is adding filling and decorating tips.

Are There Any Alternatives To Using A Candy Roaster Pumpkin?

Sure, you can use other ingredients than a candy roaster pumpkin for your pie recipe. Depending on the flavor profile you’re looking for, there are plenty of substitutes to choose from. If you want something similar in texture and color, butterscotch chips or sweet potatoes make great replacements. Or if you’d like to try something different, why not experiment with some chocolate chips or apples? The options are endless when it comes to creating delicious pies with alternative ingredients!


Making a delicious candy roaster pumpkin pie is not only easy, but it’s also sure to impress your friends and family. You can use this recipe as the base for all your holiday pies or make one special just for Thanksgiving dinner. Be sure to select the best type of pumpkin, add some interesting ingredients like nutmeg and cinnamon, bake it at the right temperature and time, and consider making the crust ahead of time. If you don’t have access to a candy roaster pumpkin, there are other alternatives that will still yield an amazing result. With these tips in mind you’ll be able to whip up a tasty treat that everyone will love!

Previous articleCanned Black Eyed Peas Recipe New Years
Next articleCanadian Pumpkin Pie Recipe
Hi, I'm Ivy Cronin. I'm an editor at The Disney Chef and I love connecting people with their favorite foods. I've been working in the food industry for over six years now, and before that, I was a housewife. My husband is a chef and we have three children: two sons and one daughter. When we're not busy with work or family life, we travel as much as possible usually to Disney World! My favorite thing about working at The Disney Chef is getting to read all the amazing stories submitted by our readers. It's inspiring to see how many people are inspired by our recipes!