PICTURES OF SUGAR PUMPKINS RECIPES
FRESH SUGAR PUMPKIN PIE RECIPE | ALLRECIPES
Starting with fresh sugar pumpkins beats canned when you have a little time, plus you get the seeds to roast as a snack!
Provided by Lori B Howe
Categories Desserts Pies Pumpkin Pie Recipes
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Cook Time 1 hours 25 minutes
Yield 2 deep dish pies
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 364 calories, CarbohydrateContent 50.3 g, CholesterolContent 67.6 mg, FatContent 17.4 g, FiberContent 1.4 g, ProteinContent 5.3 g, SaturatedFatContent 8.2 g, SodiumContent 333.1 mg, SugarContent 27.2 g
THE BAKESHOP'S SUGAR PUMPKIN PIE RECIPE | MYRECIPES
Notes: Carolyn Weil of the Bakeshop in Berkeley makes her pumpkin pies from scratch, using Sugar Pie pumpkin. It has a dense, sweet consistency when cooked. Sugar Pie pumpkins are sold in farmers' markets, specialty produce stores, and some supermarkets, especially near Halloween. The squash keeps well for weeks if stored in a cool, dry place. Or you can freeze the cooked purée. The crust must be at least 1 1/2 inches deep. Most purchased pie crusts in pans are too shallow.
Provided by Carolyn Weil
Yield Makes 2 pies, 8 or 9 servings each
Number Of Ingredients 10
Steps:
- Cut pumpkin in half crosswise and set cut side down in a 10- by 15-inch pan. Bake in a 350° oven until very soft when pressed, about 1 hour.
- When cool enough to touch, scoop out and discard pumpkin seeds. Scoop pumpkin flesh from rind and discard rind. Smoothly purée flesh in a blender; you need 2 cups. Seal any extra purée in plastic freezer bags and freeze up to 6 months.
- In a bowl, beat to blend the 2 cups pumpkin purée, eggs, sugar, cinnamon, salt, ginger, and cloves. Stir in corn syrup and cream.
- Set pie crusts in pans on a foil-lined baking sheet. Set baking sheet on the bottom rack of a 350° oven. Pour half the pumpkin mixture into each crust.
- Bake until pie centers barely jiggle when gently shaken, 50 to 55 minutes. If crust rims start to get too dark, drape affected areas with foil.
- Cool pies on racks. Serve warm or cool. If making ahead, cover and chill up to 1 day.
Nutrition Facts : Calories 262 calories, CarbohydrateContent 40 g, CholesterolContent 56 mg, FatContent 11 g, FiberContent 0.3 g, ProteinContent 3.9 g, SaturatedFatContent 3.7 g, SodiumContent 263 mg
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