Recipe By Lori B Howe
Rating
Published Nov 1st
Prep 15m Cook 1h 25m Additional 20m Ready In 1h 60m
Servings 2 deep dish pies Calories 364

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

Recipe Ingredients

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

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil.
  2. 2 Arrange pumpkin halves onto the prepared baking sheet, cut sides down.
  3. 3 Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.
  4. 4 Increase oven heat to 425 degrees F (220 degrees C).
  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.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts

  • Calories 364
  • Carbohydrate 50.3 g
  • Cholesterol 67.6 mg
  • Fat 17.4 g
  • Fiber 1.4 g
  • Protein 5.3 g
  • Saturated Fat 8.2 g
  • Sodium 333.1 mg
  • Sugar 27.2 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. This pie was great! The texture and consistency were wonderful. I didn't change a thing and everyone at the party raved about it. I also made mini muffin tin pies with this filling and all but 2 of the children out of a class of 24 first graders ate them!
  2. Everyone raved about this recipe. I cut it in half to make one pie and only used 3/4c sugar. I was discouraged that there was no amount listed for the pumpkin (my sugar pumpkins were rather large) and ended up using ~2.5 c of puréed pumpkin. It came out great!
  3. 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 served it with dollops of fresh country whipped cream.
  4. 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 is my new go to recipe for fresh pumpkin pie!
  5. 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 freeze so that I could enjoy this pie whenever I wanted. It is unlike any other pumpkin pie. - Read more ...
  6. 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 - Read more ...
  7. This was absolutely fantastic!! It is highly unlikely I will ever make a pie with canned pumpkin again!!!!!!
  8. 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 - Read more ...
  9. 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 - Read more ...
RedCipes