Why We Love This Pumpkin Pie Recipe
We love this Brown Sugar Pumpkin Pie because of its special depth of flavor. It’s simple enough for anyone to make and has become a family favorite since we first made it in 2014. Because we think this is the best way to make pumpkin pie, it’s the only version on our website!
Easy. We start with a pre-made pie crust and canned pumpkin puree for a recipe any cook can tackle! Flavorful. Dark brown sugar and classic pumpkin pie spices make every bite of this pie warm and welcoming. Whipped Cream. You saved all that time making a homemade pie crust, so now you’ve got a few extra minutes to whip this incredible maple whipped cream together! I promise it’s worth the effort and only takes about 2 minutes!
Variations on Homemade Pumpkin Pie
You can, of course, make this brown sugar pumpkin pie more traditional by using granulated sugar in the filling, and you can also swap out the measured spices for premade pumpkin pie spice to save a little time. For a more homemade feel, make your own pie crust and pumpkin puree.
How to Store
Store leftover pumpkin pie covered with plastic wrap or aluminum foil in the refrigerator for up to 4 days. Enjoy cold, at room temperature, or reheated in a 350°F oven for 15-20 minutes.
How to Freeze
Freeze this pumpkin pie whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before reheating and topping with whipped cream.
Serving Suggestions
Serve this pumpkin pie topped with delicious maple whipped cream and honey roasted pecans, or try pumpkin spice whipped cream, pumpkin ice cream, shaved chocolate, or a drizzle of chocolate sauce or caramel sauce. Enjoy with a warm pumpkin spice latte, slow cooker pumpkin hot chocolate, or a boozy pumpkin spice white Russian or pumpkin pie punch.
More Pumpkin Pie Recipes We Love
Vegan Pumpkin Pie Pumpkin Pie Crumble No Bake Pumpkin Pie Cheesecake Pumpkin Pie Dessert Lasagna And check out our list of all the Best Thanksgiving Pie Recipes!
How to Make Pumpkin Pie Step by Step
Prep the Crust: Preheat your oven to 425°F and place a baking stone on the middle rack. You can also place a plain baking sheet on the middle rack if you don’t have a stone. Roll out a 9-inch pie crust and place it into a 9-inch pie pan. Cover the inside and outer edges of the crust with foil and fill the pie shell with sugar. Blind bake the crust like this for 10 minutes, then place the crust on a cooling rack and very carefully (the sugar will be hot) transfer the foil with the sugar to a heatproof bowl. Cool the crust completely. Make the Filling: In a large mixing bowl, whisk 1 cup of dark brown sugar, 2 large eggs, 1 teaspoon of kosher salt, 1 teaspoon of ground cinnamon, ¾ teaspoon of ground ginger, ¼ teaspoon of ground cloves, and ½ of ground nutmeg together. Add 15 ounces (1 can) of pumpkin puree and 1 cup of heavy cream and whisk until all ingredients are well incorporated. Start Baking: Pour the pumpkin pie filling into the cooled pie crust, place in the preheated oven on the baking stone, and bake for 15 minutes. Lower the Temperature: 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 pie crust shield, and cool for at least 2 hours before slicing. Make the Whipped Cream: While the pie cools, make the maple whipped cream. Pour 1 cup of heavy 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 1 tablespoon of pure maple syrup, ½ teaspoon of pure vanilla extract, and 1 tablespoon of dark rum (or bourbon). Turn the speed to medium-high and beat the cream until medium peaks form, about 2 minutes. Serve the Pie: Slice the pie into equal pieces. Garnish each piece of pie with whipped cream and honey roasted pecans (if desired).
