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!

Prep Time:
15 mins
Cook Time:
1 hrs 25 mins
Additional Time:
20 mins
Total Time:
2 hrs
2 deep dish pies


  • 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


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

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

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

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

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

Nutrition Facts (per serving)

364 Calories
17g Fat
50g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 364
% Daily Value *
Total Fat 17g 22%
Saturated Fat 8g 41%
Cholesterol 68mg 23%
Sodium 333mg 14%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 5%
Total Sugars 27g
Protein 5g
Vitamin C 18mg 92%
Calcium 104mg 8%
Iron 3mg 17%
Potassium 837mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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