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Fresh Sugar Pumpkin Pie

November 1, 2014

2 sugar pumpkins (NOT the kind you carve)
2 deep dish single crust pie
4 eggs
2 c Demarara sugar
2T flour
2T pumpkin pie spice
1 tsp salt
1/2 pt heavy cream
1 c sour cream

Cut pumpkin in half, remove seeds. (set seeds aside to roast)
Place cut side down on cookie sheet lined with lightly oiled foil or nonstick foil
Bake 325 degrees F (165 C) for 40 minutes or until flesh is fork-tender
Cool until you can handle (but still warm)
Scrape flesh from peel
In large bowl, slightly beat eggs. Add remaining ingredients and beat until smooth
Pour into unbaked shell (also works well with baked shell, but you have to cover crust with foil when baking pie ~my daughter likes using graham cracker crust instead)
Bake 15 minutes at 425 degrees, lower heat to 350 and bake an additional 45 minutes or until toothpick or knife inserted in center comes out clean.


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