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Fresh Sugar Pumpkin Pie

4

120 min

Fresh Sugar Pumpkin Pie

Fresh Sugar Pumpkin Pie Photo 1

Time

120 min

Serving

16 persons

Calories

364

Rating

4.00★ (23)

Cuisine

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

Ingredients

  • sugar pumpkins, halved and: 2 piece (seeded)
  • eggs: 4 piece (beaten)
  • heavy whipping cream: 1 cup
  • sour cream: 1 cup
  • demerara sugar: 2 cups
  • all-purpose flour: 2 Tbsp
  • pumpkin pie spice: 2 Tbsp
  • salt: 1 tsp
  • unbaked deep dish pie crusts: 2 (9 inch)

Metric Conversion

Stages of cooking

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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.
    Fresh Sugar Pumpkin Pie Photo 2
  2. Arrange pumpkin halves onto the prepared baking sheet, cut sides down.
    Fresh Sugar Pumpkin Pie Photo 3
  3. Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.
    Fresh Sugar Pumpkin Pie Photo 4
  4. Increase oven heat to 425 degrees F (220 degrees C).
    Fresh Sugar Pumpkin Pie Photo 5
  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.
    Fresh Sugar Pumpkin Pie Photo 6
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
    Fresh Sugar Pumpkin Pie Photo 7

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