READY IN 2 hr

Fresh Sugar Pumpkin Pie

Read Reviews (2)

"Starting with fresh sugar pumpkins beats canned when you have a little time, plus you get the seeds to roast as a snack!" — HOWE2

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 25 mins
READY IN 2 hrs

Reviews More Reviews

Jan 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.

—KHANAPEENA

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Dec 05, 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.

—Fatuglyrhino

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2 Ratings

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Nutrition

Calories
364 kcal
18%

Carbohydrates
50.3 g
16%

Cholesterol
73 mg
24%

Fat
17.4 g
27%

Fiber
1.4 g
5%

Protein
5.3 g
11%

Sodium
333 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fresh Sugar Pumpkin Pie

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 364
Calories from Fat: 156

% Daily Value *
Total Fat 17.4g 27 %
Saturated Fat 8.2g 41 %
Cholesterol 73mg 24 %
Sodium 333mg 13 %
Potassium 837mg 23 %
Total Carbohydrates 50.3g 16 %
Dietary Fiber 1.4g 5 %
Protein 5.3g 11 %
Sugars 27.2g
Vitamin A 301 %
Vitamin C 30 %
Calcium 13 %
Iron 30 %
** Thiamin 12 %
Niacin 23 %
Vitamin B6 11 %
Magnesium 14 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.