I’ve always been a fan of pumpkin pie, and when I discovered this recipe with brown sugar, I knew it was going to be a game-changer. The combination of the sweetness of the brown sugar and the warmth of the pumpkin is absolute perfection.
My family loves it just as much as I do, and we can’t get enough of it. We’ve had it for holidays, special occasions, and even just as a regular Tuesday dessert.
The best part is that it’s incredibly easy to make and requires minimal ingredients, making it perfect for a busy home cook like myself. Plus, the health benefits of pumpkin are well-documented – it’s high in fiber, vitamins, and minerals, making it a guilt-free treat for us.
I’ve made this recipe countless times and have even shared it with friends and family who have become hooked. It’s truly a staple in our household and one that I highly recommend to anyone looking to add a delicious new dessert to their repertoire.
Brown Sugar Pumpkin Pie
4.6 from 1118 votes
This pumpkin pie uses brown sugar for a deeper, richer sweetness that complements the warm spices. The filling is silky and smooth, baked in a flaky pie crust until just set.
1Prepare the pie crust by mixing flour and salt in a bowl.
2Cut in cold butter using a pastry blender until the mixture resembles coarse crumbs, then add ice water one tablespoon at a time until the dough holds together when pressed.
3Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
4On a lightly floured surface, roll the dough into a 12-inch circle, then transfer it to a 9-inch pie dish and trim the edges to a 1-inch overhang.
5Fold the overhang under itself and crimp the edges decoratively.
6Place the crust in the freezer for 15 minutes while you preheat the oven to 375°F.
7Line the chilled crust with parchment paper and fill with pie weights or dried beans.
8Bake for 15 minutes, then remove the parchment and weights and bake for another 5 minutes until the crust is lightly golden.
9In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, cinnamon, ginger, cloves, and salt until smooth and well combined.
10Pour the filling into the pre-baked crust.
11Bake at 375°F for 45 to 50 minutes, until the edges are set and the center jiggles slightly when gently shaken.
12A knife inserted near the center should come out clean.
13Cool the pie completely on a wire rack for at least 2 hours.
14Serve at room temperature or refrigerate until ready to serve.
For a deeper flavor, toast the spices in a dry pan for a minute before adding. The pie can be made a day ahead and stored in the refrigerator.
Watch Video Of How Brown Sugar Pumpkin Pie Works
This pumpkin pie with brown sugar recipe is always a good idea for any occasion – whether it’s a holiday gathering or just a regular Tuesday dinner.
My family loves having leftovers on hand because we can easily reheat them in the oven or microwave when we need them.
For longer-term storage, consider freezing individual portions of pie in an ice cube tray or freezer-safe container for up to 3 months.
❓ Frequently Asked Questions About Brown Sugar Pumpkin Pie
Q: What’s the difference between using brown sugar and white sugar in this recipe?
A: Using brown sugar adds a richer flavor to the pie compared to using white sugar. It also helps to balance out the tartness of the pumpkin puree. If you don’t have brown sugar on hand, you can try substituting with honey or maple syrup for a slightly different flavor profile.
Q: Can I use canned pumpkin puree instead of fresh pumpkin?
A: While fresh pumpkin is always preferred, canned pumpkin puree can be used as a substitute in a pinch. Look for 100% pure pumpkin puree without any added spices or preservatives.
Q: How do I ensure my pie crust doesn’t become too soggy?
A: To prevent your pie crust from becoming too soggy, make sure to bake it long enough so that it’s fully cooked through before filling it with the pumpkin mixture. You can also try brushing the crust with an egg wash or using a mixture of flour and water to help absorb excess moisture.
Q: Can I make this recipe gluten-free by substituting the all-purpose flour?
A: Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to adjust the ratio accordingly based on your specific brand of flour blend.
Q: Is this recipe suitable for vegetarians?
A: Yes, this recipe is suitable for vegetarians as there are no animal-derived ingredients used in the filling or crust.
Q: Can I store leftover pie in an airtight container?
A: Yes, leftover pie can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
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