Pumpkin Pie is a must make for Thanksgiving. We put a twist on this Easy Pumpkin Pie Recipe by adding brown sugar into the mix. Making pumpkin pie is a breeze with this homemade pumpkin pie recipe!
Easy Pumpkin Pie Recipe
It’s not Thanksgiving without pumpkin pie! This EASY Pumpkin Pie Recipe is sure to please.
This Homemade Pumpkin Pie 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 Easy Pumpkin Pie recipe!
There are so many recipes out there, but this is the ultimate Thanksgiving pie recipe. You just can’t have a feast without pumpkin! I love the added flavor of the brown sugar, which really takes it up a notch. This small tweak on a classic makes all the difference. It’s our go-to pumpkin pie for every occasion!
Don’t forget to top it off with this homemade whipped cream for the perfect touch!
Get ready to taste the best pumpkin pie recipe of your life! It’s so easy to make, you won’t believe it!
Best Pumpkin Pie Recipe
Pumpkin Pie has always been my favorite for the holidays but I’ve never found a 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 learned how to make it, it changed everything. I’ll never go back! You can count on me to bring this every year from here on out.
I can’t wait for you to try it! This easy pumpkin pie recipe has the most amazing flavor, the perfect consistency, and is fool-proof. It’s the Thanksgiving dessert you just NEED every year.
Pumpkin Pie Ingredients
This pie is so simple, and doesn’t really have that many ingredients. I start with a pre-made pie crust, because getting the filling right is what I’m focused on. But you can also use this homemade pie crust recipe if you want to make it fully from scratch.
For the filling, you’ll need:
- Dark Brown Sugar
- Eggs
- Cinnamon
- Ginger
- Cloves
- Nutmeg
- Pumpkin Puree (pure pumpkin only, don’t get the pumpkin pie filling)
- Heavy Cream
- Salt
How to Make Pumpkin Pie
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Pie Crust: Preheat oven to 425°F, and place a baking stone (if available) on the middle rack. Roll out pie crust and place it in a 9-inch pie plate. Blind bake (pre-bake) the pie crust 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.
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Pie Filling: 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 pie crust. 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.
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Cool: 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.
Tips for Making Pumpkin Pie:
- If the crust is browning too quickly, cover the outer crust with foil or with a piecrust shield.
- Pie will still be a bit jiggly in the center when it’s ready to take out of the oven. This will firm up afterwards, because the pie will continue to cook a bit after being removed from heat.
- Make sure you buy 100% pure pumpkin puree, NOT pumpkin pie filling. We are adding all the spices to it with this recipe, so you don’t want to start with a pre-spiced pumpkin filling.
- Watch the video to see the step by step 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 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 experts (at Betty Crocker and Libby) suggest covering your Homemade Pumpkin Pie loosely with plastic wrap or foil and keeping it in the fridge. It DOES need to be refrigerated after cooking. It should keep for 3-4 days.
With Thanksgiving creeping up, this Easy 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!
Okay, I’ve got to run. I still have half a French Silk Pie and half this easy 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. And our list of all the Best Thanksgiving Pie Recipes!
Watch the video and See the recipe card below for full details on How to Make Pumpkin Pie. Enjoy!
Try these other easy Pumpkin Pie Inspired Recipes:
- Vegan Pumpkin Pie Recipe
- Pumpkin Pie Punch
- Pumpkin Pie Oatmeal
- Pumpkin Pie Hot Chocolate
- Pumpkin Pie Monkey Bread
Easy Pumpkin Pie Recipe
Ingredients
- 1 9-inch pie crust 213 grams, homemade or store-bought
For the Filling
- 1 cup dark brown sugar 213 grams
- 2 large eggs 100 grams
- 1 teaspoon kosher salt 3 grams
- 1 teaspoon ground cinnamon 3 grams
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 15 ounces pumpkin puree 425 grams (1 can) - NOT pumpkin pie filling!
- 1 cup heavy cream 227 grams
For the Whipped Cream
- 1 cup heavy cream or whipping cream 227 grams
- ½ teaspoon pure vanilla extract 2 grams
- 2 tablespoons powdered sugar 14 grams
- 1 tablespoon dark rum or bourbon 14 grams, optional
For Garnish
- Honey Roasted Pecans optional
Recommended Equipment
- Kitchen Scale (optional)
Instructions
For the Pie Crust
- Preheat oven to 425°F, and place a baking stone (if available) on the middle rack.
- Roll out the pie crust and place it in a 9-inch pie pan. Blind bake (or prebake) the pie crust for 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. 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.1 9-inch pie crust
For the Filling
- In a large mixing bowl, place brown sugar, eggs, salt, cinnamon, ginger, cloves, and nutmeg. Whisk together and add the pumpkin puree and heavy cream. Whisk until ingredients are well incorporated.1 cup dark brown sugar, 2 large eggs, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground cloves, ½ teaspoon ground nutmeg, 15 ounces pumpkin puree, 1 cup heavy cream
- Pour the pumpkin pie filling into the cooled pie crust. 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. If the crust is browning too quickly, cover the outer crust with foil or with a pie crust shield.
- Transfer the baked pie to a cooling rack, remove the piecrust shield, and cool at least 2 hours before slicing.
For the Whipped Cream
- Pour the whipping cream into a large, cold bowl. With a hand 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.1 cup heavy cream or whipping cream, ½ teaspoon pure vanilla extract, 2 tablespoons powdered sugar, 1 tablespoon dark rum or bourbon
To Serve
- Slice the pie into equal pieces. Garnish each piece of pie with whipped cream and honey roasted pecans (if desired).Honey Roasted Pecans
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- NOTE: You can also try our Stabilized Whipped Cream! Works great on this recipe.
- If the crust is browning too quickly, cover the outer crust with foil or with a piecrust shield.
- Pie will still be a bit jiggly in the center when it's ready to take out of the oven. This will firm up afterwards, because the pie will continue to cook a bit after being removed from heat.
- Make sure you buy 100% pure pumpkin puree, NOT pumpkin pie filling. We are adding all the spices to it with this recipe, so you don't want to start with a pre-spiced pumpkin filling.
- Watch the video to see the step-by-step recipe!
- Nutritional information does not include optional garnishes.
Nutrition Information
Wow! I stumbled across this recipe because I didn’t have granulated sugar and searching brown sugar pumpkin pie I found this! Wow! So so amazing! The best pie I’ve ever made! Thank you so much for sharing this amazing recipe! I will never make it any other way now!
You’re welcome Casey!! I’m so happy to hear that you loved this!
Hi! I don’t have a baking stone. Will that make a difference? Should I adjust the baking temperature or time?
It should be fine without it.
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 :)
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
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!
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
YES! You’re so right. Hahahahahaha I love this. Happy Thanksgiving :)