Fresh Sugar Pumpkin Pie

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

Directions

Preheat 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.

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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.

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