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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. 

Easy Pumpkin Pie Recipe

Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Cool Time: 2 hours
Total Time: 3 hours 40 minutes
Servings: 8
Calories: 455kcal
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!
Print Recipe



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

For Garnish

  • Honey Roasted Pecans optional


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



  • 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.
Storage: Store pumpkin pie in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.


Serving: 1slice | Calories: 455kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 422mg | Potassium: 246mg | Fiber: 2g | Sugar: 32g | Vitamin A: 9216IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 2mg