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Fresh Sugar Pumpkin Pie
Reviews:
November 27, 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.

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