We started the day a long time ago with fresh sugar pumpkin beats canned when you have little, this recipe is just perfect and makes up for a really unique and sweet pie!
Preparation Time: 15 mins
Cook: 1 hr 25 mins
Additional: 20 mins
Servings: 16
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
Preparation.
Step 1.
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil.
Step 2.
Arrange pumpkin halves onto the prepared baking sheet, cut sides down.
Step 3.
Bake in a preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.
Step 4.
Increase oven heat to 425 degrees F (220 degrees C).
Step 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.
Step 6.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
