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!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 40 mins
• Calories: 364 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Step 2

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil.

Step 3

Arrange pumpkin halves onto the prepared baking sheet, cut sides down.

Step 4

Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.

Step 5

Increase oven heat to 425 degrees F (220 degrees C).

Step 6

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.