Recipe by 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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sugar pumpkins, halved and seeded
heavy whipping cream
pumpkin pie spice
2 (9 inch)
unbaked deep dish pie crusts
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.
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!
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.
This was absolutely fantastic!! It is highly unlikely I will ever make a pie with canned pumpkin again!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Sugar Pumpkin Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 156
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