Fresh Sugar Pumpkin Pie

Fresh Sugar Pumpkin Pie

7
HOWE2 2

"Starting with fresh sugar pumpkins beats canned when you have a little time, plus you get the seeds to roast as a snack!"

Ingredients

2 h {{adjustedServings}} servings 364 cals
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Nutrition

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  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil.
  2. Arrange pumpkin halves onto the prepared baking sheet, cut sides down.
  3. Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.
  4. Increase oven heat to 425 degrees F (220 degrees C).
  5. Scrape pumpkin flesh into a large mixing bowl. Add eggs, heavy cream, sour cream, demerara sugar, flour, pumpkin pie spice, and salt; beat until smooth. Pour the pumpkin mixture into pie crusts.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
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Reviews

7
  1. 7 Ratings

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I was in search of a recipe for real pumpkin pie...no canned pumpkin or milk involved. This recipe delivered big time! I loved the use of heavy cream and sour cream rather than the typical eva...

After looking at hundreds of recipes, I decided to try this one. After I made a pie with this recipe, I promptly went to the store to buy several more fresh pie pumpkins to cook, puree and free...

All at Thanksgiving agreed, this is the BEST pumpkin pie we've ever tasted! I made half the recipe, and made it gluten-free by using a GF crust and omitting the flour. I used half the amount o...