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Brown Sugar Pumpkin Pie

November 24, 2014 by Audra 28 Comments

I like my pumpkin pie with cracks. Is that weird?

I like it to look homemade, a little rustic, and I don’t know… homey? I thought about covering them up with some pie crust leaves or something, but decided to keep it real. I also want you to know its ok if your pie has cracks- I really do love it!

Anyway, this is the final new recipe I have for you to help with your Thanksgiving inspiration. I know it’s a classic, and maybe you’re in the camp that just uses the recipe from the Libby’s can, but maybe I can convince you to give this great recipe a try. It’s nothing too crazy different, but an extra step, some extra spice, and the use of brown sugar make a truly perfect pie.

My taste-testers agreed that this had a super silky texture and a truly wonderful flavor- spicy and a bit caramelized. I can’t have a pie shop without pumpkin right? I mean I’m assuming that come fall I’ll be selling quite a few of these puppies don’t you think? So it’s good that I have my go to recipe down…

The one thing that for me always makes pumpkin pie a little bit better is par-baking the crust. I didn’t do it this time- mostly as an experiment, but I usually do and it makes a huge difference. I still love pumpkin pie with a softer crust, but for me I prefer it with a bit of crispiness to the crust. I’ll leave instructions for that option below!

 

Brown Sugar Pumpkin Pie

Brown Sugar Pumpkin Pie

Yield: 1 9-inch pie

Classic Pumpkin Pie with a brown sugary twist!

Ingredients

  • 1 sheet of pie crust
  • 1 3/4 cups pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground pumpkin pie spice
  • 2 eggs, beaten
  • 1 cup heavy whipping cream

Instructions

Preheat oven to 400 degrees F. Roll out your pie crust and trim/crimp it to the pie dish, pricking with a fork a few times.

If you want to par bake your crust, line the crust with foil and fill with pie weights or beans. Bake for about 10 minutes and then remove the foil and bake for another 5-10 minutes or until just slightly golden. (You only want it to be partially baked.) Set it aside while you prepare the filling.

In a saucepan, stir the pumpkin over medium-high heat for 15 minutes or until it begins to darken and caramelize.

Add the sugar, salt, cinnamon and pumpkin pie spice. Mix well for about 2 minutes.

Remove from the heat. Add the cream and finally the eggs. Mix until smooth and pour into the prepared crust.

Bake for 25 to 30 minutes or until crust is golden brown and the filling is set. Allow to cool completely on a wire rack.

Notes

Recipe adapted from AllRecipes

© Audra

Filed Under: Dessert, Fall, Pie, Recipes, Thanksgiving Tagged With: Pumpkin

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Comments

  1. [email protected] says

    November 24, 2014 at 6:37 am

    Brown sugar is the way to go baby! This looks like a killer pie for Thanksgiving!

    Reply
  2. Kayle (The Cooking Actress) says

    November 24, 2014 at 10:12 am

    Yepp. Only brown sugar in my pumpkin pie from now on! I’m officially on board!

    Reply
  3. Fiorella says

    November 24, 2014 at 12:16 pm

    If i dont have ground pumpkin spice?!

    Reply
    • Audra says

      November 24, 2014 at 8:43 pm

      Hello! You can use ginger, nutmeg, cloves & allspice for the pumpkin pie spice- you may have to google the exact proportions though :)

      Reply
  4. Sue says

    November 24, 2014 at 12:31 pm

    I am a brown sugar in my pumpkin pie gal from way back. It just makes the best pumpkin pie! Thanks for sharing!
    Happy Thanksgiving to you and your family!

    Reply
  5. Thea C. says

    November 24, 2014 at 12:42 pm

    This looks delicious!!! When it says to add ginger, is that the pumpkin pie spice? Have a great Thanksgiving with your beautiful family!

    Reply
    • Audra says

      November 24, 2014 at 8:47 pm

      Yes-I will fix it :)

      Reply
  6. Tricia says

    November 24, 2014 at 1:10 pm

    oh my gosh this looks so good audra
    is it custardy?? I want to hear about your experimenting…this looks so simple maybe i’ll give it a go!!!!!! can’t wait to play with you again audra! Next time I’ll come to you..maybe we can try to make those parker house rolls together?

    Reply
    • Audra says

      November 24, 2014 at 8:47 pm

      Hey Tricia- I’m not sure if it’ as custardy as the one you remember from your childhood but the texture is really great. I’m sill working on that one for you!

      Reply
  7. Lisa says

    November 24, 2014 at 5:15 pm

    Really want to make this yummy piecfor our holiday meal however, please update us on the recipe where it says to add ginger, as ginger alone is not specifically listed on the ingredient list. Guessing ( is this meant to say pumpkin pie spice). Sorry to be a pest.

    Reply
    • Audra says

      November 24, 2014 at 8:45 pm

      Thanks for letting me know- I’m fixing now!

      Reply
  8. Clarissa says

    November 24, 2014 at 9:25 pm

    Hi Audra,

    I am just coming off of my second failed attempt at a par baked crust for pumpkin pie. I chilled the crust, pricked the crust with a fork all over, lined with aluminum, and used pie weights. In the first 10 minute bake one of the sides slipped off the edge, and as soon as I took the foil and weights out (after an initial 10 minute bake) the entire pie crust slumped off the edge of the pie lip and down into the bottom of the pan (for the second 10 minute bake). I used both a glass and a pie tin and had the same results both times.

    Any ideas??

    Reply
    • Audra says

      November 25, 2014 at 9:46 pm

      Aw that is so frustrating. I would say keep the pie weights and foil in for longer. You may need to get it a bit firmer before letting it bake on it’s own!

      Reply
    • Dolores says

      November 26, 2014 at 5:01 pm

      I am having the exact same problem! The crust just slumps right down the sides – even with the pie weights in it. I have never had this happen before……guess I will try another crust recipe.

      Reply
      • Audra says

        November 26, 2014 at 11:17 pm

        Gosh I’m so sorry- I use this recipe for every pie I’ve made for years. The only thing I can think of is that it’s not cold enough..

        Reply
  9. Katrina @ Warm Vanilla Sugar says

    November 25, 2014 at 1:31 am

    That filling is gorgeous! I’d love a big slab of this right now :)

    Reply
  10. Elisa @ Insalata di Sillabe says

    November 25, 2014 at 3:46 am

    Pumpkin pie is a classic around this time of year and, even if it’s not one of my favorite pies, I can’t avoid making it at least once every year. I really love how silky your pie looks and I think I’ll go for the par-baking version, since I too like the crust to be a little crunchy!

    Reply
  11. Lisa says

    November 27, 2014 at 4:07 pm

    Just made your pumpkin pie & it’s fantastic!!!!!!! I pre-cooked my crust and followed every step. It’s so flavorful and the texture is perfect. Will never ever go back to the traditional condensed milk version. My only deviation was that I used a pate brise crust because that’s what my hubs wanted however, I’ve made your crust and he loves it too! You will have a very successful pie business. Be prepared for a high demand of on line delivery for those in the know. :)

    Reply
    • Audra says

      November 27, 2014 at 7:52 pm

      I am so so glad it worked out. Happy Thanksgiving!

      Reply
  12. Kristine says

    November 30, 2014 at 2:06 am

    I was reading some of the comments re: the crust slumping down the sides of the pie plate. I was listening to a podcast from America’s Test Kitchen and a woman called in complaining about the exact same problem. It was in relation to their Vodka Pie Crust recipe, but I think their answer might help… they said you need a crust recipe that contains egg and lemon juice or vinegar (some type of acid) to help prevent the edges from slumping. They had a fancy french name for this type of crust (which I can’t pronounce, much less spell) , but recipes are easy to find. I did a google search and found this one
    http://www.simplebites.net/how-to-make-pie-crust-recipe-for-pi-day/
    I actually used this recipe for my pumpkin pies on Thanksgiving. It is a generous recipe for two crusts. I parbaked the crusts without too much of a problem. The butter “leaked” at the edges of the crust and made a mess out of my oven. But, I should have known better and placed a cookie sheet underneath the pie plate. However, as advertised, it did not slump. Hope this helps.

    Your pumpkin pie sounds yummy. I’m going to give the brown sugar/heat the pumpkin a try!

    Reply
  13. francesca says

    December 1, 2014 at 5:39 am

    a happy belated thanksgiving to you – I love this, but your salted honey pie was a winner at our Friendsgiving on Firday. Thanks again!

    Reply
  14. Joanne says

    December 1, 2014 at 9:27 am

    Of all the pumpkin desserts out there, pumpkin pie is honestly my least favorite…until now! Love that brown sugar twist! I’m sure it adds that perfect bit of extra oomph.

    Reply
  15. Deanna Wolowitz says

    December 2, 2014 at 11:31 am

    Hi Audra! I just wanted to let you know that I made this pie for Thanksgiving and LOVED it! By combining two of my favorite things (pumpkin and brown sugar), I was sure this would be a winner, and it was! Thank you :)

    Reply
    • Audra says

      December 3, 2014 at 9:59 pm

      I’m so glad! Thanks for letting me know! :)

      Reply
  16. Renee @ Awesome on $20 says

    December 13, 2014 at 11:21 pm

    I think your pie looks completely perfect. Sounds delicious, too!

    Reply
  17. Betty Jo Hodge says

    November 20, 2018 at 9:10 pm

    Hi from Texas! Your brown sugar filling sounds wonderfully delicious, but I do have a few questions. I do not have any cream (small town!), but I would like to know if I could use a full can of evaporated milk. Probably, sweetened condensed milk would make the pie extremely sweet. Also, I’m thinking that maybe an extra egg yolk or full egg would help the thickness of the filling. Any thoughts? Thank you and Happy Thanksgiving!

    Reply
  18. Betty Jo says

    November 20, 2018 at 9:34 pm

    Hi from Texas! Your brown sugar filling sounds wonderfully delicious, but I do have a few questions. I do not have any cream (small town!), but I would like to know if I could use a full can of evaporated milk. Probably, sweetened condensed milk would make the pie extremely sweet. Also, I’m thinking that maybe an extra egg yolk or full egg would help the thickness of the filling. Any thoughts? Thank you and Happy Thanksgiving!

    Reply
  19. Hannah Flack says

    June 18, 2020 at 4:02 am

    I tried this last night after finding it on Pinterest and we loved it! It’s definitely on my list to make again!

    Reply

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