Fresh Sugar Pumpkin Pie

Fresh Sugar Pumpkin Pie


"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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2 h servings 364 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.



I was in search of a recipe for real pumpkin 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...

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 sw...

This was absolutely the most delicious pumpkin pie we have ever tasted. I followed the recipe exactly and would not change a thing. It came out perfectly cooked, silky and very flavourful. I ...

Excellent recipe. The texture and taste of the filling was great. Next time I'll cover the edges of the pie during the last 10 minutes and chill the pie completely before slicing into it. This i...

This was absolutely fantastic!! It is highly unlikely I will ever make a pie with canned pumpkin again!!!!!!