Fresh Sugar Pumpkin Pie
Pastry for a 9 inch, 2 crust pie.
Recipe Summary 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!Ingredients | Sugar Free Apple Pie Recipe Splenda2 sugar pumpkins, halved and seeded4 eggs, beaten1 cup heavy whipping cream1 cup sour cream2 cups demerara sugar2 tablespoons all-purpose flour2 tablespoons pumpkin pie spice1 teaspoon salt2 (9 inch) unbaked deep dish pie crustsDirectionsPreheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil.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.Info | Sugar Free Apple Pie Recipe Splendaprep:
15 mins
cook:
1 hr 25 mins
additional:
20 mins
total:
2 hrs
Servings:
16
Yield:
2 deep dish pies
TAG : Fresh Sugar Pumpkin PieFruits and Vegetables, Vegetables, Squash,
