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Fresh Sugar Pumpkin Pie

Fresh Sugar Pumpkin Pie

  • Prep

    15 m
  • Cook

    1 h 25 m
  • Ready In

    2 h
HOWE2

HOWE2

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Fatuglyrhino
5

Fatuglyrhino

12/5/2012

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 evaporated milk component; the texture of this pie was sublimely silky and rich. I halved this recipe for one pie and reduced the sugar by half again and it was plenty sweet enough for us. This WILL be my go-to pumpkin pie recipe forevermore. I used pumpkin purée that I roasted, puréed and froze previously so this recipe didn't really take much time to make at all.

KHANAPEENA
2

KHANAPEENA

1/21/2013

This recipe is easy and straightforward, you only used one prep bowl to mix everything. I used baked butternut squash pulp. Made only one pie and used only 1/2 cup of palm sugar. It was still sweet, probably because the squash was sweet itself. So please try with less sugar than the recipe suggests, you would save lot of carbs.

showmeparis
1

showmeparis

11/29/2013

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 of sugar (so 1/2 c. for one pie) and substituted dark muscovado for the demerara, which gave it a richer flavor. (You could use a high-quality dark brown sugar.) I baked it in a 9" tart pan at 425 degrees for 20 minutes, then lowered the oven temp to 375 and baked another 25 minutes. Planning to make another using light sour cream. I agree with the others--will never use canned pumpkin again!

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