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.
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!
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!
Tips for Making 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?
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. Here is a great recipe I love!
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. It’s the little things that make the celebration extra special.
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!
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.
See the recipe card below for full details on How to Make Pumpkin Pie. Enjoy!
Brown Sugar Pumpkin Pie
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.
- 1 single pie crust homemade or storebought
- 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
- 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
- Honey Roasted Pecans optional
- Preheat oven to 425°F, and place a baking stone (if available) on the middle rack.
- 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.
- 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.)
- 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.
- 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.
- Garnish each piece of pie with whipped cream and honey roasted pecans (if desired).