Fresh Sugar Pumpkin Pie
Directions
Recipe Introduction: Make the most of fall’s sugar pumpkins with this rich, creamy homemade pumpkin pie. Sugar pumpkins have dense, flavourful flesh that makes them an excellent choice for a traditional holiday dessert prepared from scratch.
Step 1: Preheat the oven to 325°F (165°C).
Step 2: Line a baking sheet with aluminum foil and lightly oil the foil.
Step 3: Carefully use a knife to remove the skin from the pumpkin quarters.
Step 4: Arrange the pumpkin quarters on the prepared baking sheet.
Step 5: Bake for approximately 40 minutes, until the pumpkin flesh is tender throughout.
Step 6: Remove the pumpkin from the oven and set it aside until cool enough to handle.
Step 7: Increase the oven temperature to 425°F (220°C).
Step 8: Scrape the cooked pumpkin flesh into a large mixing bowl.
Step 9: Add the beaten eggs, whipping cream, sour cream, demerara sugar, flour, pumpkin pie spice and salt.
Step 10: Beat the mixture until smooth.
Step 11: Pour the pumpkin filling into the unbaked pie crust.
Step 12: Bake for approximately 45 minutes, until a toothpick inserted into the centre comes out clean.
Step 13: Allow the pie to cool before slicing and serving.
Serving Suggestion: Serve slices of pumpkin pie at room temperature or chilled with whipped cream or a scoop of vanilla ice cream.
Why You'll Love It: Roasting fresh sugar pumpkin brings out its natural flavour and creates a rich, creamy filling with warm fall spices—making this a special homemade alternative to canned pumpkin pie.
Fresh St. Market Tip: Sugar pumpkins are smaller than carving pumpkins, typically about 6–8 inches across. Their denser, more flavourful flesh makes them a good choice for homemade pumpkin pie.
Directions
Directions
Recipe Introduction: Make the most of fall’s sugar pumpkins with this rich, creamy homemade pumpkin pie. Sugar pumpkins have dense, flavourful flesh that makes them an excellent choice for a traditional holiday dessert prepared from scratch.
Step 1: Preheat the oven to 325°F (165°C).
Step 2: Line a baking sheet with aluminum foil and lightly oil the foil.
Step 3: Carefully use a knife to remove the skin from the pumpkin quarters.
Step 4: Arrange the pumpkin quarters on the prepared baking sheet.
Step 5: Bake for approximately 40 minutes, until the pumpkin flesh is tender throughout.
Step 6: Remove the pumpkin from the oven and set it aside until cool enough to handle.
Step 7: Increase the oven temperature to 425°F (220°C).
Step 8: Scrape the cooked pumpkin flesh into a large mixing bowl.
Step 9: Add the beaten eggs, whipping cream, sour cream, demerara sugar, flour, pumpkin pie spice and salt.
Step 10: Beat the mixture until smooth.
Step 11: Pour the pumpkin filling into the unbaked pie crust.
Step 12: Bake for approximately 45 minutes, until a toothpick inserted into the centre comes out clean.
Step 13: Allow the pie to cool before slicing and serving.
Serving Suggestion: Serve slices of pumpkin pie at room temperature or chilled with whipped cream or a scoop of vanilla ice cream.
Why You'll Love It: Roasting fresh sugar pumpkin brings out its natural flavour and creates a rich, creamy filling with warm fall spices—making this a special homemade alternative to canned pumpkin pie.
Fresh St. Market Tip: Sugar pumpkins are smaller than carving pumpkins, typically about 6–8 inches across. Their denser, more flavourful flesh makes them a good choice for homemade pumpkin pie.
