Homemade Pumpkin Pie Recipe

Pumpkin Pie is a must make for Thanksgiving. This Homemade Pumpkin Pie Recipe is an elevated classic by using Brown Sugar! If you’ve wondered How to Make Pumpkin Pie and thought it was too difficult for you, today is the day to learn. This Pumpkin Pie Recipe is delicious and SO EASY! Don’t miss out. 

Homemade Pumpkin Pie recipe

Homemade Pumpkin Pie Recipe

It’s not Thanksgiving without Homemade Pumpkin Pie! This Brown Sugar Pumpkin Pie Recipe is sure to please.

This Homemade Pumpkin Pie Recipe is one of my prized possessions. It’s utterly DELICIOUS, virtually fool-proof, and sure to wow even the pickiest eaters. I can’t get enough of this Brown Sugar Pumpkin Pie recipe!

TWO PIES IN ONE DAY?! Can you blame me? I just hit publish on that Butterscotch Pie and then I realized that Thanksgiving is just a week and a half away so I better post this amazing HOMEMADE PUMPKIN PIE RECIPE as well! It wouldn’t be Thanksgiving without Pumpkin Pie, but that doesn’t mean you have to do the same old same old. This small tweak on a classic, using brown sugar, makes all the difference.

Get ready to taste the best pumpkin pie recipe of your life!

How to make pumpkin pie

How to Make Homemade Pumpkin Pie

Pumpkin Pie has always been my favorite for the holidays but I’ve never found a homemade pumpkin pie recipe that I just LOVED. I would always rely on someone else to bring the dessert and hope that they made the perfect pie.

This Brown Sugar Pumpkin Pie Recipe has changed all that. Once I realized how to make homemade pumpkin pie, I’ll never go back. You can count on me bringing this every year from here on out. It’s just right. I can’t wait for you to try it! This pumpkin pie recipe has the most amazing flavor, the perfect consistency, and is fool-proof. What more can you ask for from a Thanksgiving recipe?

Recommended Products to make this Homemade Pumpkin Pie recipe

Thanksgiving pumpkin pie recipe

How do you make Pumpkin Pie Spice?

Pumpkin Pie Spice consists of ground cinnamon, nutmeg, ginger, allspice, and cloves. You can buy it at the store or make it at home in bulk. I use my own Homemade Pumpkin Pie Spice recipe!

Can I use milk in this Homemade Pumpkin Pie Recipe?

We prefer heavy cream for this recipe, but if you want to use milk you can. You should add 1 tablespoon of cornstarch to make sure your pie sets up correctly.

How long does Pumpkin Pie keep?

The Pumpkin Pie experts (at Betty Crocker and Libby) suggest covering your Homemade Pumpkin Pie loosely with plastic wrap or foil and keep in the fridge. It should keep for 3-4 days.

With Thanksgiving creeping up, this Homemade Pumpkin Pie Recipe is an absolute must.

Be sure to check out our other holiday favorites like Mini Sweet Potato Souffle Cups, Bacon Goat Cheese Mashed Potatoes, 3 Cheese Asparagus Gratin, and Holiday Party Punch! We have all the (EASY) recipes you might need to make this Thanksgiving simple, unique, DELICIOUS, and fun. No slaving in the kitchen all day for us!

Best pumpkin pie recipe

Okay, I’ve got to run. Lucky for me I still have half a French Silk Pie and half this Brown Sugar Pumpkin Pie in the fridge. I think I’ll have a contest and see which one tastes the best when eaten for dinner. And by that I mean both of them.

Be sure to check out all of our favorite pies and tarts, including Key Lime Pie, Easy Pear Tart, and Slow Cooker Pecan Pie.

See the recipe card below for full details on How to Make Pumpkin Pie. Enjoy!


Try these other easy Pumpkin Pie Inspired Recipes:



Best Easy Holiday Recipes for Thanksgiving, Christmas, and more

4.8 from 5 votes
Pumpkin Pie is a must make for Thanksgiving. This Homemade Pumpkin Pie Recipe is an elevated classic by using Brown Sugar! If you've wondered How to Make Pumpkin Pie and thought it was too difficult for you, today is the day to learn. This Pumpkin Pie Recipe is delicious and SO EASY! Don't miss our. 
Brown Sugar Pumpkin Pie
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

Pumpkin Pie is a must make for Thanksgiving. This Homemade Pumpkin Pie Recipe is an elevated classic by using Brown Sugar! If you've wondered How to Make Pumpkin Pie and thought it was too difficult for you, today is the day to learn. This Pumpkin Pie Recipe is delicious and SO EASY! Don't miss our. 

Course: Dessert
Cuisine: American
Servings: 8
Calories: 455 kcal
Author: Becky Hardin | The Cookie Rookie
  • 1 single pie crust homemade or storebought
Pie Filling:
  • 1 cup packed dark brown sugar
  • 2 eggs
  • ½ teaspoon table salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 15 ounce canned 100% Pure Pumpkin / Pumpkin Purée
  • 1 cup heavy cream
Whipped Cream:
  • 1 cup heavy cream or whipping cream
  • ½ teaspoon vanilla extract
  • 2 tablespoons confectioner’s sugar powdered sugar
  • 1 tablespoon dark rum or bourbon optional
  1. Preheat oven to 425°F, and place a baking stone (if available) on the middle rack.
  2. Roll out piecrust and place it in a 9-inch pie plate. Blind bake (or prebake) the piecrust 10 minutes by covering the inside and outer edges with foil and filling the foil with sugar – this will keep the crust in place during baking. Place the crust in the preheated oven and bake for 10 minutes. After 10 minutes, place the crust on a cooling rack, and very carefully (sugar will be hot), transfer the foil with the sugar to a heat-proof bowl. Cool the crust completely.
Pie Filling:
  1. In a large mixing bowl, place brown sugar, eggs, salt, cinnamon, ginger, cloves and nutmeg. Whisk together and add the pumpkin purée and heavy cream. Whisk until ingredients are well incorporated. Pour the pumpkin pie filling into the cooled piecrust. Place the pumpkin pie in the 425°f oven, on the baking stone, and cook for 15 minutes. Reduce the temperature to 350°F, and bake another 40-50 minutes or until a knife inserted in the center comes out clean. (*Note: If the crust is browning too quickly, cover the outer crust with foil or with a piecrust shield.)
  2. Transfer the cooked pie to a cooling rack, remove the piecrust shield, and cool at least 2 hours before slicing. Serve immediately topped with whipped cream or refrigerate.
Whipped Cream:
  1. Pour the whipping cream into a cold mixing bowl. With the mixer set on LOW, beat the cream until it thickens slightly. With the speed still on LOW, add the powdered sugar, vanilla extract and rum (or bourbon). Turn the speed to MED-HIGH and beat the cream until medium peaks form.
To Serve:
  1. Garnish each piece of pie with whipped cream and honey roasted pecans (if desired).
  2. Enjoy!

Recipe Video

Nutrition Facts
Brown Sugar Pumpkin Pie
Amount Per Serving
Calories 455 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 15g 75%
Cholesterol 122mg 41%
Sodium 281mg 12%
Potassium 226mg 6%
Total Carbohydrates 45g 15%
Dietary Fiber 2g 8%
Sugars 30g
Protein 4g 8%
Vitamin A 184%
Vitamin C 3.1%
Calcium 8.8%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Teri Giese
Hi Becky!Pies are always a stresser,even though I have been cooking for 36 years!!Pumpkin is act 1 of the more simple to bake pies.You hit it with the blinD baking of the crust,as well as the brown sugar.That with the spices give this recipe a more appeal color.Have used the brown sugar since the first pumpkin pie ever!Every year some will ask how I got the color so nice.Not like Baby poop,lolHappy Thanksgi
    Becky Hardin
    YES! You're so right. Hahahahahaha I love this. Happy Thanksgiving :)
It's not turning out. The list of ingredients say heavy cream but then when you look at the directions says whipping cream so I USED whipping cream and now it's super liquidy and I can't get it to harden
    Becky Hardin
    I'm so sorry you're having trouble. Heavy cream and whipping cream can be the same thing although that is totally our mistake for writing it that way, so confusing. I've changed both to heavy cream. Did you use whipping cream and not whipped cream? Should have been fine if so...I don't know what could have gone wrong. I'm SO sorry and hope this didn't ruin Thanksgiving for you!
Hello ! Last time I made a pumpkin pie which was sooooo horrible and wet ! I tried your recipe yesterday and I'm happy to tell you it was magic ! How beautiful the pie looks and smells ! But is it normal that the pie is so salty ? I think 1/2 teaspoon salt is too much.. (?) Nice recipe which I keep in my pocket ! Thank you :)
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