How to Make Brown Sugar Pumpkin Pie Perfect Every Time

There’s something magical about the aroma of pumpkin pie wafting through the house, isn’t there? As the leaves turn and the air gets crisp, I find myself craving this rich, flavorful dessert more than ever. Today, I’m excited to share my recipe for Brown Sugar Pumpkin Pie, a delightful twist on the classic that’s sure to impress your family and friends. With simple ingredients and a few easy steps, you’ll be on your way to creating the Easiest Pumpkin Pie that will have everyone asking for seconds!

Why You’ll Love This Recipe

• Rich, creamy texture that melts in your mouth.
• Simple ingredients you probably already have in your pantry.
• Perfect for holiday gatherings or cozy weeknight dinners.
• Can be made ahead of time for stress-free entertaining.
• Pairs beautifully with whipped cream or a non-dairy topping.

Ingredients

To make this delicious Brown Sugar Pumpkin Pie, you’ll need the following ingredients:

• 1 9 inch unbaked frozen pie crust (or homemade)
• 15 oz pumpkin puree (no pumpkin pie puree)
• 3/4 cup light brown sugar
• 2 eggs
• 8 oz heavy cream
• 1 tbsp corn starch
• 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create this scrumptious pie:

1. First, preheat your oven to 375°F.
2. Meanwhile, in a mixing bowl, add the pumpkin puree and eggs. Mix until well combined.
3. Next, add the salt, cloves, ginger, cinnamon, and corn starch. Mix again until everything is well incorporated.
4. Then, add the brown sugar and heavy cream, mixing until the mixture is smooth. Don’t forget to scrape the bottom and sides of the bowl with a spatula to ensure everything is mixed well.
5. Bake the frozen pie shell for 10 minutes at 375°F, then remove it from the oven. Reduce the oven temperature to 350°F. (If you’re using a fresh or refrigerated pie crust, you can skip this step.)
6. Fill the pie shell with the pumpkin mixture and place it on a baking sheet that won’t warp in the oven. This will help keep the pie stable and ensure the bottom cooks evenly.
7. Bake at 350°F for 40-50 minutes or until the middle is set. When you start removing it from the oven, it shouldn’t jiggle in the middle.
8. Let the pie cool for two hours before cutting. Store it in the refrigerator. Serve with whipped cream or a non-dairy whipped topping if desired.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Brown Sugar Pumpkin Pie turns out perfect every time:

• For a deeper flavor, consider using Pumpkin Pie With Homemade Pumpkin Purée instead of canned puree.
• Make sure your ingredients are at room temperature for a smoother filling.
• Don’t rush the cooling process; letting it cool completely helps the filling set properly.
• If you want to add a little extra flair, sprinkle some nutmeg or additional cinnamon on top before serving.
• For a fun twist, try adding a splash of vanilla extract to the filling for added depth.

How to Serve

This Brown Sugar Pumpkin Pie is perfect for any occasion! Here are some serving suggestions:

• Top with freshly whipped cream or a dollop of non-dairy whipped topping for a creamy finish.
• Serve alongside a scoop of vanilla ice cream for a delightful contrast.
• Pair with a cup of spiced chai or coffee for a cozy dessert experience.
• For a festive touch, garnish with a sprinkle of cinnamon or a few pecans on top.

Make Ahead and Storage

This pie is not only delicious but also convenient! Here’s how to make it ahead of time:

• You can prepare the filling a day in advance and store it in the refrigerator until you’re ready to bake.
• The pie can be baked a day ahead and stored in the refrigerator. Just let it cool completely before covering it.
• To store leftovers, cover the pie with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days.
• If you want to freeze it, wrap the cooled pie tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Just thaw in the refrigerator before serving.

So there you have it! A simple yet delicious recipe for Brown Sugar Pumpkin Pie that’s sure to become a family favorite. Whether you’re looking for quick family dinners or a sweet treat to impress your guests, this pie is the perfect choice. Enjoy every bite, and don’t forget to share your creations with friends and family!