This real pumpkin pie starts with fresh sugar pumpkins. Real pumpkin beats canned when you have a little time, plus you get the seeds to roast as a snack!
Ingredients
- 2 sugars pumpkins , halved and seeded
- 2 cups demerara sugar
- 1 cup heavy whipping cream
- 1 cup sour cream
- 4 large eggs , beaten
- 2 tablespoons all-purpose flour
- 2 tablespoons pumpkin pie spice
- 1 teaspoon salt
- 2 unbakeds deep dish pie crusts , 9 inch
Instructions
-
1
Preheat oven to 325 degrees F (165 degrees C).
-
2
Arrange pumpkin halves onto prepared baking sheet, cut sides down.
-
3
Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside to cool.
-
4
Increase oven heat to 425 degrees F (220 degrees C).
-
5
Scrape pumpkin flesh into a large mixing bowl. Add demerara sugar, heavy cream, sour cream, eggs, 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.
Nutrition Facts
Per serving
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