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Candied pumpkin seed pumpkin pie in a cast iron pan with a slice being taken out

Candied Pumpkin Seed Pumpkin Pie

Home cooks face the same two problems every Thanksgiving: not enough space, and not enough time. Not enough space in the oven, on the stovetop, or on the table for all of the family favorites. Not enough time for the Macy’s parade and the Turkey Trot and the pie making. That’s why we’ve created a simple pumpkin pie recipe that saves time and makes use of your Ooni oven, giving you one more tool at your disposal for the big day. 

If you’re already using your Ooni oven (or your conventional oven) to prepare Spatchcocked Turkey or Green Bean Casserole with Fried Onions, this pie is perfect for baking while your oven is cooling down, since we've designed the dish to cook in the residual heat of the oven. If you’re not utilizing your oven for the main meal, you can simply preheat it up to temperature, turn it off, and bake. If you’re planning on cooking ahead of time (We’re already proud of you!), the crust and filling can be prepared in advance, so all you need on Thursday is 30 minutes in the oven and 30 minutes to cool down. If you’re way ahead of the game and will make your pie in the days before Thanksgiving, simply bake, allow to cool completely, cover tightly and store in the refrigerator until you’re ready to eat. (If so, allow for at least 30 minutes for the pie to come to room temperature.)

We love this pie served with the sugary crunch of candied pumpkin seeds and a decadent cloud of homemade whipped cream.

45 minutes active time, 1 hour 30 minutes total time 

Serves 8  

Ooni Pizza Oven
Ooni Infrared Thermometer
Ooni Cast Iron Skillet Pan
Rolling pin 
Aluminum foil

For the pastry
1 ½ cups and one tablespoon (250 grams) flour
1 teaspoon (6 grams)  fine sea salt
½ cup (125 grams) butter
1 tablespoon (15 grams) water
1 sheet (320 grams) ready-roll shortcrust pastry 

For the pumpkin filling
30 ounces (860 grams) fresh pumpkin, peeled, deseeded and cut into 2 x 2 inch chunks 
1 can (420 grams) pureed pumpkin
1 tablespoon (5 grams) fresh ginger, finely grated
¼ teaspoon (0.5 grams) ground cloves
1 teaspoon (2 grams) cinnamon
½ teaspoon (1 gram) nutmeg
½ teaspoon (1 gram) allspice
½ cup (50 grams) brown sugar
⅓ cup (25 grams) fine granulated sugar (caster sugar)
2 eggs plus 1 egg yolk
10 ounces (280 grams) condensed milk

For the candied pumpkin seed garnish (optional)
¾ cup (100 grams) green pumpkin seeds
⅛ cup (40 grams) butter, melted
pinch flaked sea salt
2 teaspoons (3 grams) cinnamon
4 tablespoons (38 grams) granulated sugar

If using store-bought pastry,  take the shortcrust pastry out of the fridge 45 minutes before you’re ready to cook. 

If making fresh pastry:

Sift the flour and salt into a large mixing bowl. Cut the butter into the flour with a knife, and use your fingers to ‘rub’ the butter into the flour until it resembles a breadcrumb texture. Add a tablespoon of cold water to the mix and gently knead to form a dough. The dough will feel crumbly, but don’t be tempted to add extra water, as this will make the pastry tough. Make a ball with the dough and cover with plastic wrap. Refrigerate for at least 30 minutes. 

If making fresh pumpkin puree:

Bring a large pot of water to boil and add the cubed pumpkin. Boil for 10 minutes, or until the chunks are soft and tender. Drain the pumpkin over a fine sieve. Use the back of a wooden spoon to push out as much excess moisture as you can, mashing it to a pulp as you go. Leave to cool while you parbake the crust. The drained and mashed weight should be around 320 grams. 

Fire up your oven, aiming for 950°F (500°C) on the stone baking board inside (roughly 20 minutes). Use the infrared thermometer to measure the temperature quickly and easily. 

Grease your cast iron pan with butter. If using store-bought pastry, unroll the dough, discard the paper sheet, and place the dough into the pan, pushing the dough into the corners, cutting away any excess from the top, and filling any gaps where necessary. 

If using homemade pastry, remove the dough from the refrigerator and place on a lightly floured surface. With a floured rolling pin, flatten the dough into a centimeter thick disc. Lift the dough and fill the pan, pushing the dough into the corners, cutting away any excess from the top, and filling any gaps where necessary. 

Cut a 12-inch circle of baking parchment and gently place it over the dough. Fill with dried beans to weigh the dough down.

Once the oven has preheated for 20 minutes, turn the oven completely off and place the cast iron pan inside. Cook for 6 minutes, turning halfway. The pastry will puff and turn a pale golden color.

Remove the parbaked crust and set aside. Refire the oven again to full heat, aiming for 950°F (500°C) on the board inside. 

In a large bowl, mix the fresh ginger, ground cloves, cinnamon, nutmeg, allspice, brown sugar and fine granulated sugar together. In a separate bowl, lightly whisk the eggs. Add the eggs to spice and sugar mix and combine. Add the condensed milk and mix. 

If using canned pumpkin puree, add this to the spice mix and combine. If using homemade pumpkin puree, depending on your texture preference, you can add the mashed pumpkin straight to the mix, or you can use a stick blender or food processor to finely blend the pumpkin before adding it to the wet mix. Once added, mix everything together until smooth.

Note: If you’re making the parbaked crust and filling in advance, keep the components separate until you’re ready to cook to ensure the crust doesn’t get soggy. 

When you’re ready to cook the pie, remove the parchment paper and dried beans from the crust. Fill the parbaked crust with pumpkin pie mix, stopping ¼ of an inch from the top of the pan. 

Check that the baking stone in the oven is between 852 and 950°F (450 to 500°C) before turning off the heat. 

Place the filled pie into the oven and cook using the residual heat. After 5 minutes, turn the pan 180 degrees. At the 10-minute mark, the surface should have a little tension. Cover the pan with aluminum foil and turn the oven to its lowest setting. Cook covered with foil for 5 minutes, then turn the pan 180 degrees and cook for another 5 minutes. At the 20-minute mark, remove the foil. Cook for 5 to 10 minutes more, until the middle is cooked through, turning the pan 90 degrees every minute or two as needed. To check if the inside is cooked through, place a knife into the center of the filling. If it comes out clean, the pie is ready. 

Optional: For the candied pumpkin seed garnish, combine the seeds, melted butter, salt, cinnamon, and sugar in a large bowl. Toss until the seeds are evenly coated, then transfer to a cast iron pan and cook at 482°F (250°C) for 5 minutes or in a saucepan over medium heat for 5 to 10 minutes, until the seeds are lightly browned. Let cool and garnish in a ring around the top of the pie. 

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