sugar pie pumpkin pie recipe

Written BySheba G Updated On
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The Best sugar pie pumpkin pie recipe

I’m so excited to share this recipe for sugar pie pumpkin pie with you all. This classic dessert is a staple in many American households, and for good reason – it’s delicious and easy to make.

The combination of sweet pumpkin puree, brown sugar, and spices is a match made in heaven. I love that this recipe is a great way to use up fresh pumpkin, and it’s perfect for the fall season when pumpkin is at its peak freshness.

My family and I have enjoyed this pie for years, and it’s always a crowd-pleaser. Whether you’re looking for a special dessert for a holiday gathering or just want something comforting to enjoy on a chilly fall evening, this sugar pie pumpkin pie recipe is sure to hit the spot.

And the best part? It’s actually quite healthy compared to other desserts, thanks to the use of fresh pumpkin and minimal added sugars.

So go ahead and give this recipe a try – I promise you won’t be disappointed!

Sugar Pie Pumpkin Pie

Sugar Pie Pumpkin Pie

4.5 from 955 votes

A classic pumpkin pie with a sweet and creamy filling, perfect for fall holidays. This recipe uses a sugar pie crust and a simple pumpkin filling.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1/4 cup ice-cold water

For the Filling

1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a large mixing bowl, combine flour and salt.
3Add the chilled butter cubes and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4Gradually add the ice-cold water, mixing until the dough just comes together.
5Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
6The dough should be firm and cold to the touch.
7On a lightly floured surface, roll out the chilled dough until it is about 1/8-inch thick.
8Transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides.
9Trim any excess dough, leaving about 1/2 inch overhang.
10Crimp the edges of the crust.
11Line the crust with parchment paper and fill it with pie weights or dried beans.
12Bake for 15 minutes, until the edges start to turn golden.
13Remove the parchment paper and weights, then bake for an additional 5-7 minutes, until the bottom of the crust is lightly golden.
14The crust should be firm and set.
15In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
16The mixture should be well-combined and free of lumps.
17Pour the filling into the pre-baked crust, spreading it evenly.
18Return the pie to the oven and bake at 425°F (220°C) for 15 minutes.
19Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, until the filling is set and a knife inserted into the center comes out clean.
20The pie should be golden and bubbly.
21Remove the pie from the oven and let it cool completely on a wire rack.
22This will take about 2-3 hours.
23The pie should be firm to the touch and the filling should be set.

🔧Equipment

Pie dish
Mixing bowl
Whisk
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 400mg🌾Total Carbs: 44g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 5g

📝Notes

Tips: For a smoother crust, make sure your butter and water are very cold. You can also use a store-bought pie crust for convenience.

Watch Video Of How Sugar Pie Pumpkin Pie Works

This sugar pie pumpkin pie recipe is truly a classic dessert that never goes out of style. It’s perfect for serving at family gatherings or holiday parties, and can also be enjoyed as an everyday treat.

One of my favorite things about this recipe is that it makes two pies – one for now and one for later. Just store any leftovers in an airtight container in the fridge for up to three days or freeze for up to two months.

When you’re ready to serve, simply thaw overnight in the fridge or reheat at 375°F (190°C) until warmed through.

❓ Frequently Asked Questions About Sugar Pie Pumpkin Pie

Q: What is sugar pie pumpkin pie?

Sugar pie pumpkin pie is a traditional American dessert made with pumpkin puree, brown sugar, and spices. It’s similar to pumpkin pie, but with a few key differences – the crust is often made with all-purpose flour instead of pastry dough, and the filling has a sweeter, more caramel-like flavor.

Q: Can I use canned pumpkin instead of fresh?

Yes, you can use canned pumpkin as a substitute for fresh in this recipe. Just be sure to choose a brand that is 100% pumpkin puree with no added sugars or spices.

Q: How long does the pie take to bake?

The baking time for this sugar pie pumpkin pie will depend on your oven and the size of your pie crust. As a general rule of thumb, it should take around 45-50 minutes to bake at 375°F (190°C). You’ll know it’s done when the crust is golden brown and the filling is set.

Q: Can I make this recipe gluten-free?

Yes, you can easily make this sugar pie pumpkin pie recipe gluten-free by substituting the all-purpose flour in the crust with a gluten-free alternative.

Q: Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly, but be sure to check the ingredients of any store-bought spices or flavorings you may be using to ensure they are free from animal products.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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