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Fresh Sugar Pumpkin Pie


120 min

Fresh Sugar Pumpkin Pie

Fresh Sugar Pumpkin Pie Photo 1




120 min


16 persons




4.00 rating-star (23)


Author: Victoria Bailey
Starting with fresh sugar pumpkins beats canned when you have a little time, plus you get the seeds to roast as a snack!


  • sugar pumpkins, halved and seeded: 2 piece
  • eggs, beaten: 4 piece
  • 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
  • (9 inch) unbaked deep dish pie crusts: 2

Metric Conversion

Stages of cooking

  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil.
    Fresh Sugar Pumpkin Pie Photo 2
  2. Arrange pumpkin halves onto the prepared baking sheet, cut sides down.
    Fresh Sugar Pumpkin Pie Photo 3
  3. Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.
    Fresh Sugar Pumpkin Pie Photo 4
  4. Increase oven heat to 425 degrees F (220 degrees C).
    Fresh Sugar Pumpkin Pie Photo 5
  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.
    Fresh Sugar Pumpkin Pie Photo 6
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
    Fresh Sugar Pumpkin Pie Photo 7

History of the Fresh Sugar Pumpkin Pie:

The pumpkin pie is a quintessential fall dessert that is enjoyed by many during the holiday season. While the exact origins of this dessert are not entirely clear, pumpkins have been a staple in American cuisine for centuries. It is believed that the original pumpkin pie recipe was introduced by the Native Americans, who would roast pumpkin slices over a fire and then bake them into a crust. Over time, this recipe evolved, and people began adding different spices and ingredients to elevate the flavor.

The Fresh Sugar Pumpkin Pie recipe is a modern take on the classic dessert that incorporates fresh sugar pumpkins instead of canned pumpkin puree. This recipe uses a combination of heavy cream, sour cream, and demerara sugar to create a rich, creamy filling that is perfect for autumn.

Tips and Tricks for Fresh Sugar Pumpkin Pie Recipe:

  1. Use fresh sugar pumpkins: It is crucial to use fresh, ripe sugar pumpkins for this recipe. The pumpkins should be halved and seeded before roasting to bring out their natural sweetness and flavor.

  2. Make your own pie crust: While store-bought pie crusts are convenient, making your own will take your pie to the next level. A homemade pie crust is easy to make and will add an extra layer of flavor and texture to your dessert.

  3. Chill the dough: If you are making your own pie crust, it is important to chill the dough for at least 30 minutes before rolling it out. This will prevent the dough from shrinking during baking and will give you a flakier crust.

  4. Beat in the ingredients well: To ensure that the pumpkin filling is smooth and creamy, it is important to beat the ingredients together well. A smooth mixture will help ensure that the pie bakes evenly.

Tips for presenting the dish:

  1. Top with whipped cream: Freshly whipped cream is a classic topping for pumpkin pie. Add a dollop of whipped cream to each slice before serving.

  2. Garnish with cinnamon: Sprinkling a bit of ground cinnamon on top of the whipped cream adds an extra layer of flavor and visual appeal.

  3. Serve with coffee or tea: Pumpkin pie pairs well with a warm cup of coffee or tea. Serve the pie with your favorite hot beverage for a cozy fall dessert.

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