pumpkin pie with brown sugar recipe

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

Pumpkin pie with brown sugar is a classic dessert that has been a staple in many American households for generations. I have fond memories of helping my mother in the kitchen, learning the intricacies of traditional baking techniques, and being rewarded with a slice of this delicious pie.

The combination of the flaky crust, the sweetness of the brown sugar, and the warmth of the spices creates a flavor profile that is both comforting and indulgent. As I grew older, I began to experiment with different recipes and techniques, but this one remains a favorite among my family and friends.

There’s something about the way the spices mingle with the sweetness of the sugar that just makes it feel like home. When I make this pie for special occasions or even just a Tuesday, it never fails to put a smile on everyone’s face.

My kids love helping me in the kitchen, measuring out the spices and mixing the filling. They’re always excited to get their hands dirty and be a part of creating something delicious from scratch.

This recipe is perfect for any occasion because it’s easy to make ahead of time and can be stored in the fridge for up to three days before baking. It’s also great for everyday eating because it’s relatively healthy compared to other desserts.

The pumpkin puree adds fiber and antioxidants, while the brown sugar provides a touch of sweetness without adding refined sugars. This pie is more than just a dessert – it’s an experience that brings people together and creates memories that will last a lifetime.

Pumpkin Pie with Brown Sugar

4.9 from 1063 votes

A classic pumpkin pie recipe with a twist, using brown sugar for a richer, more caramel-like flavor. This pie is perfect for fall holidays and gatherings.

Prep Time20 mins
Cook Time1 hr 10 mins
Resting Time0 mins
Total Time1 hr 30 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
3-4 tablespoons ice-cold water

For the Filling

1 1/2 cups pumpkin puree
1 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1 cup heavy cream
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add the chilled, cubed butter to the flour mixture.
4Using a fork, cut the butter into the flour until the mixture resembles coarse crumbs.
5Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
6On a lightly floured surface, roll out the dough into a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the overhang to 1/2 inch and crimp the edges.
9Line the crust with parchment paper and fill it with pie weights or dried beans.
10Bake for 15 minutes.
11Remove the parchment and weights.
12Set the crust aside to cool.
13In a medium bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt until well combined.
14Add the eggs, one at a time, whisking well after each addition.
15Stir in the heavy cream and vanilla extract until the mixture is smooth.
16The filling should be a thick, custard-like consistency.
17Pour the pumpkin filling into the pre-baked crust, smoothing the top with a spatula.
18Place the pie on a baking sheet and bake at 425°F for 15 minutes.
19Reduce the oven temperature to 350°F and continue baking for an additional 40-45 minutes, or until the edges are set and the center still jiggles slightly.
20If the crust starts to brown too quickly, cover the edges with aluminum foil.
21Remove the pie from the oven and let it cool completely on a wire rack.
22This can take several hours.
23Once cooled, refrigerate the pie for at least 4 hours or overnight to allow the flavors to meld and the filling to set.
24Serve chilled, with whipped cream if desired.

🔧Equipment

Mixing bowl
Measuring cups and spoons
Pie dish
Fork
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 450mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: To ensure a perfectly pre-baked crust, use pie weights or dried beans to prevent the crust from puffing up. For a smoother filling, strain the pumpkin puree to remove any lumps.

Watch Video Of How Pumpkin Pie with Brown Sugar Works

This pumpkin pie with brown sugar recipe is always a good idea for any occasion because it’s easy to make ahead of time and can be stored in the fridge for up to three days before baking.

It’s also great for everyday eating because it’s relatively healthy compared to other desserts.

The pumpkin puree adds fiber and antioxidants, while the brown sugar provides a touch of sweetness without adding refined sugars.

❓ Frequently Asked Questions About Pumpkin Pie with Brown Sugar

Q: What type of flour should I use for this pie crust?

For this recipe, I recommend using all-purpose flour as it will provide a nice balance between tenderness and structure.

Q: Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, you can use canned pumpkin as a substitute for fresh pumpkin puree. However, keep in mind that canned pumpkin may have added spices or preservatives that could affect the flavor.

Q: How do I know if my pie crust is done?

The best way to check if your pie crust is done is by inserting a toothpick into one of the slits on top of the pie. If it comes out clean, then your crust is ready.

Q: Can I make this pie ahead of time?

You can make this pie ahead of time by preparing the filling and assembling the pie up to 24 hours in advance. However, it’s best to bake it just before serving.

Q: What if I don’t have brown sugar? Can I substitute it with another sweetener?

You can substitute brown sugar with granulated sugar or muscovado sugar if you don’t have brown sugar on hand. Keep in mind that using these substitutes may change the flavor profile slightly.

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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