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:
1 (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

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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 425 degrees F, then reduce heat to 350 degrees F 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!

Printable Recipe HERE

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