Monday, November 14, 2011

Brown Sugar Pumpkin Pie

I'm resisting the urge to call this Punkin Pie.  I can't help it. Every time I go to say Pumpkin Pie, it comes out Punkin Pie.  Does this happen to you?  Come on, you know you want to say Punkin now, don't ya?  Dig down and find the hillbilly in ya. It's in there somewhere. Anyhow, whether you call this Pumpkin or Punkin, I hope you'll call it good.

Out of all the new recipes I try every year, we always go back to this one. It's my husband's favorite version and mine too.  It is creamy, fluffy and down right decadent without tasting too sweet or rich.  And it's not difficult to make at all.   It just uses some slightly different pumpkin pie ingredients to achieve a really yummy result.
Ingredients:
(9 Inch) Deep Dish Frozen Pie Shell (or make your own)
2 Tbsp. unsalted butter, melted
 1 cup lightbrown sugar, firmly packed
1 can (15 oz.) pumpkin puree
3Large Eggs
1 cupHeavy Cream
⅓ cupSour Cream
1 TablespoonPumpkin Pie Spice
2 teaspoonsVanilla Extract


Directions:
If you are using a frozen pie crust, you may need to partially bake it first. 
Check the back of the package for instructions.  Most frozen crusts just require that you to sit it out on the counter for about 10 minutes before putting any filling into it.  Or, if you are using my Wham Bam Pie Crust, just make sure you prick the inside of the crust all around with a fork, then pop it into the fridge to chill while making the filling.
Put your pie crust on a baking sheet. This will make it easier to lift it in & out of the oven.  Unless you are using a pie pan with handles, then you can skip this step.

Preheat oven to 425 degrees F. 
Using an electric mixer, mix the melted butter, brown sugar, pumpkin puree
 together until combined. 
 Add in eggs, heavy cream, sour cream, spices, and vanilla. Mix until thoroughly combined. 
See how easy this is?

Pour batter into the pie shell, taking care not to overfill.

Also, to keep the pie crust edges from getting too brown, you can put strips of aluminum
 foil around the crust edges before popping it into the oven. 

You will have some batter left over (about a cup).

  Bake for 15 minutes at 425F degrees, then reduce heat to 350F degrees

 and bake for about 40-50 minutes. 
This is how it looks straight out of the oven. It will look puffy, but don't worry, it settles back down.  Middle of the pie should be just a bit jiggly still.
Cool to room temperature for 2-3 hours (to allow the pie to finish setting up) 
then serve with whipped cream.
Cook’s note: Oven times vary, but basically the pie should be just a little jiggly in the middle when it is done. It is overcooked when the pie has totally set up in the oven.   Also, pie mixture may look VERY thin compared to what you are used to, but don’t worry, it will thicken up in the oven.  This recipe makes 2 regular-sized pies or one large deep dish pie (with a little filling leftover).
Enjoy!


33 comments:

Mama J said...

So funny! Looks delicious!

The Mom Chef said...

I will never admit to saying punkin and you can't make me! :)

Pumpkin pie is, however, my absolute favorite pie in the world. This looks heavenly. I've never seen a pie with sour cream in it but this it would be delicious. Thanks for sharing!

Major Mom said...

Pumpkin pie is also my favorite pie in the world. I was thrilled when last year my youngest son also decreed that he liked it too! I usually have to make apple pie on holidays to appease my other boys -- and the pumpkin pie falls by the wayside because I had been the only one eating it for years.

Jen at The Three Little Piglets said...

Now when I think pumpkin anything, I immediately think of punkin' chunkin'. Have you seen those crazy shows they have on tv every year where that catapult giant pumpkins into the air? My kids love that! Even more than they like pie, the crazy kids!

Aarthi said...

YUMMO..This looks awesome..You have made perfectly dear..

Do visit my blog too
http://yummytummy-aarthi.blogspot.com/

Brooks at Cakewalker said...

Brandie, How luscious is this pie! I'm with y'all, I don't want it too sweet, overly spiced or still tasting like plain pumpkin... I can't get over the perfect dollop of whipped cream. Your son has the right idea... My best to you & yours this holiday!

carolinaheartstrings said...

That looks fantastic!!! A new favorite. Come visit us. We have a terrific mulled cider today.

The Cannary's said...

I plan on eating my weight's worth of punkin' before the holidays end! My version has nuts and brown sugar on top...love me some punkin'!!

Rhondi said...

Looks great Brandie! Your son is such a cutie pie. I call my little Jordyn punkin', so this is a common word in our daily conversations. I'm so ready for Thanksgiving and can't wait to make some punkin pie!

The Mommy said...

I am a pumpkin pie addict during the holidays. I have to always (ALWAYS!) make two so that there's extra. One tip that I love is (for homemade crust) to roll it out between two sheets of waxed paper. Easy peasy! Since I learned that trick I make A LOT more pies. Hmmmm. Maybe that's NOT a good thing. ;)

The Better Baker said...

YOWZA! Punkin pie with sour cream? I don't think I can wait til T'giving to make this...we're gonna enjoy it this week. Your photos are always great - your son is adorable too. Have a good day Dearie. XO

RavieNomNoms said...

That is a very pretty pie! While I am not a fan of pumpkin pie, I can appreciate a pretty pie when I see one! It looks great!

Baker Street said...

That's a very pretty pie! I am yet to bake one, but sour cream is a super addition to it! Thanks for sharing! :)

Annie Oakley's Kitchen said...

Pumpkin pie is my son'e favorite dessert but I have to find that "perfect" recipe. I like the addition of sour cream, I think it would make it really smooth. I'm gonna have to try this one!

Danielle said...

Oh snap that looks so delish!!
I have tons of pumpkins leftover from Halloween. Anyway I could alter the recipe to use fresh pumpkin instead of canned?

The Country Cook said...

Danielle, you can definitely use fresh pumpkin puree with this. Use the same amount (15oz.) of your fresh puree as the canned stuff. :)

scratch-made wife said...

Sour cream and heavy cream? Sounds pretty fantastic! I've been subbing Greek yogurt for sour cream a lot lately for more protein. It seems to work quite nicely. I know, you're not looking for substitutions, your recipe just made me think of that. :) Anywoo, I'd really like a slice of this pie!

Lizzy said...

PERFECT slice!!! I can't wait till Thursday~ Hope you have a fabulous Thanksgiving!

Annie Oakley's Kitchen said...

I made this pie last night and it was fabulous! The whole family loved it. I'm restraining myself from eating a piece for breakfast ;)

The Country Cook said...

Hey Annie!! Yay!! So glad you liked it. It means a lot coming from you!!

Anonymous said...

i used to have a recipe that called for sour cream and it was absolutely delicious but i misplaced it and i have never found it. it was very much like this one.i have been trying to find one like it.thannks for posting this one i will deffinately be trying it.

Anonymous said...

Just 'found' your blog yesterday and spent most of the day browsing thru your recipes. I made this Pumpkin Pie yesterday and it is wonderful! I had roasted a pumpkin earlier, so I used this. I used half and half instead of heavy cream because that's what I had on hand. I also used cinnamon, ginger, and nutmeg because that's what I had on hand, too. My husband was impressed. I made a homemade pie crust with my food processor. I have saved this recipe and will use it for making pumpkin pies for Thanksgiving. I also made your Baked Ziti last night for dinner. Thanks for the inspiration and all the scrumptious recipes!

Michael Burch said...

Well,,gonna have ta give this a try....I just love anything made with pumpkin..or sweet potatoes

Michael Burch said...

I do so enjoy reading and trying different recipes for 'punkin' pie..this one looks like a keeper

Rebecca Piehl said...

if you grease a small pyrex bowl, you can pour the extra batter into it and bake it in the oven next to your pie. Cooks treat!

Janna said...

I've gotta try this out this week! And you say this makes 2 pies?! Lots of taste testing will be happening here!

Anonymous said...

Love Punkin pie, I have always added brown sugar to mine. The sour cream sounds like a creamy addition.... :)

Anonymous said...

My husband loves pumpkin pie..he always requests it for his birthday in place of cake. He has always told me my pumpkin pie was just as good if not better than his Grandma's. Can't wait to try this one for a new twist on a favorite of his. I am new to this blog site and LOVE it..your recipes stop me dead in my tracks every time. Looking forward to many years of cooking and baking from your awesome recipes!

mammy2grammy said...

I'm not a big Pumpkin Pie fan, but I'll eat it if it's the only pie available. However, I've been given the task of making the pies for Thanksgiving and Pumpkin Pies were requested. So I'm thinking this recipe sounds really good. I'll have to try it. Thanks for sharing <3 Kim

Kathy said...

This is very similar to my mom's recipe, which calls for Festal golden pie filling and half and half. I'm having a heck of a time finding Festal
brand, so I will definitely try your version with the pumpkin puree. It looks just like my mom's! Yum!

Anonymous said...

Baked this recipe with sweet potatoes and it is delicious. Best pie I ever made. Cut back on the pumpkin pie spice to 1/4 tsp. and it worked out great. Thanks for the idea.

Nicole Spencer said...

Hi, I was wondering if its ok to use salted butter in this recipe? I wasn't thinking and just grabbed the butter that was on sale I didn't even think to check to see if it was salted or unsalted. Will it make or break this pie? I can't wait to make it! Thank you!

Isabel Dasti said...

My pie is currently in the oven, cant wait to eat this tomorrow!