Fresh Sugar Pumpkin Pie2 Reviews
- Prep: 15 min
- Cook: 1 hr 25 min
- Ready In: 2 hr
“Starting with fresh sugar pumpkins beats canned when you have a little time, plus you get the seeds to roast as a snack!” - by HOWE2
Original recipe yields 2 deep dish pies
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil.
- Arrange pumpkin halves onto the prepared baking sheet, cut sides down.
- Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.
- Increase oven heat to 425 degrees F (220 degrees C).
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Amount Per Serving (16 total)
- 364 cal
- 17.4 g
- 50.3 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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, p..." See morerobably because the squash was sweet itself. So please try with less sugar than the recipe suggests, you would save lot of carbs."
"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 evaporate..." See mored 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."
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