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

Lori B Howe
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

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

  • 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.

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

Nutrition Facts

364 calories; 17.4 g total fat; 68 mg cholesterol; 333 mg sodium. 50.3 g carbohydrates; 5.3 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2012
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. Read More
(10)
20 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/05/2012
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. Read More
(10)
Rating: 5 stars
12/05/2012
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. Read More
(10)
Rating: 5 stars
04/16/2014
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. The MOST DELICIOUS pumpkin pie I've ever eaten! Thank you so very much for sharing this awesome recipe! Read More
(9)
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Rating: 5 stars
11/29/2013
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! Read More
(5)
Rating: 4 stars
01/22/2013
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. Read More
(5)
Rating: 5 stars
10/08/2015
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! Read More
(4)
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Rating: 5 stars
11/16/2014
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! Read More
(2)
Rating: 5 stars
11/17/2014
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. Read More
(2)
Rating: 5 stars
10/12/2013
This was absolutely fantastic!! It is highly unlikely I will ever make a pie with canned pumpkin again!!!!!! Read More
(2)
Rating: 5 stars
11/03/2015
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! Read More
(2)