Toaster Oven Recipe for Roasted Pumpkin Pie

Using roasted pumpkin instead of the old standby canned stuff gives this pumpkin pie a deeper flavor and enhances the natural sweetness of the pumpkin. This means you'll need less sugar.
Pumpkins are a healthy food choice; they are packed with beta-carotene and lots of fiber. But did you know the pumpkin seeds are loaded with vitamins, minerals and healthy omega-3 fats? I use pumpkin seeds and pumpkin seed oil in the graham cracker crust. Pumpkin seed oil may be difficult to find, but it is definitely worth your time to search for it. It is not only incredibly healthy, it also has a deep nutty flavor that can't be found elsewhere. It is a flavor that goes very well with pumpkin, not surprisingly I suppose.
For the roasted pumpkin, choose your favorite type. Most stores sell small pie pumpkins in the fall. These small varieties tend to be sweeter and less stringy than the jack-o-lantern types. Butternut squash is also an excellent option. Whichever type pf pumpkin you choose, cut it in half and remove the seeds. Brush lightly with pumpkin seed oil and roast in a 425 degree F toaster oven until soft, this should take about 1 hour. Scoop out the cooked pumpkin flesh and put into the work bowl of your food processor fitted with a multipurpose blade. Process the pumpkin until very smooth.
Many types of pumpkin have seeds without skins or hulls; those seeds are the kind you want for this recipe. If your pumpkin has hull-less seeds, that's perfect. If not, get the seeds separately.
Ingredients for Crust
1/4 cup of hull-less pumpkin seeds
12 graham crackers (use whole grain for a healthier option)
2 tablespoons of pumpkin seed oil
Directions
Heat the toaster oven to 350 degrees F.
Put the pumpkin seeds into the work bowl of your favorite food processor fitted with a multipurpose blade. Pulse until they are very well chopped. Add the graham crackers and pulse again until everything is in small crumbs. Add the pumpkin seed oil and pulse until well combined.
Press the crust into a lightly greased 8 inch pie pan. Bake for 8 minutes, then cool for at least 5 minutes before filling.
Ingredients For Roasted Pumpkin Pie Filling
4 ounces of cream cheese at room temperature (I like to use cultured cream cheese because it has more flavor)
1/4 cup of honey
1 teaspoon of pure vanilla extract
2 cups of roasted pumpkin purée
1/4 cup of heavy whipping cream
1 teaspoon of ground cinnamon
1/4 teaspoon of ground mace
1/4 teaspoon of ground ginger
2 large chicken eggs
Directions
Put the cream cheese, honey and pure vanilla extract into the work bowl of your food processor and turn to "on." Let run for 2 full minutes to blend well. Add the roasted pumpkin, heavy whipping cream, ground cinnamon, ground mace and grund ginger. Pulse to combine, then run for 2 more minutes. Add the chicken eggs, one at a time. Pulse to combine then process everything for a full 2 minutes. Be sure to pulse before turning to "on" or a huge mess will result.
Pour the filling into the baked and cooled crust. Bake in your toaster oven for 30 minutes. Allow to cool completely before serving; the filling will not be fully set until the pumpkin pie is cooled.