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 pumpkins, halved and: 2 piece (seeded)
- eggs: 4 piece (beaten)
- heavy whipping cream: 1 cup
- sour cream: 1 cup
- demerara sugar: 2 cups
- all-purpose flour: 2 Tbsp
- pumpkin pie spice: 2 Tbsp
- salt: 1 tsp
- unbaked deep dish pie crusts: 2 (9 inch)
Metric Conversion
Stages of cooking
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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.
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Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.
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Increase oven heat to 425 degrees F (220 degrees C).
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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.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
