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The Best Pumpkin Pie (+Video)

This Homemade Brown Sugar Pumpkin Pie is a must-make for Thanksgiving and the holidays. It comes out perfectly creamy every time!

A MUST-MAKE THANKSGIVING DESSERT

I have been making this pumpkin pie with brown sugar for many years now. I have tried others but I always come back to this one. It’s my family’s favorite for every Thanksgiving! This pie is creamy and down right decadent without tasting too sweet or rich.

slice of pumpkin pie on a small white plate, topped with a dollop of whipped cream.

TIPS FOR MAKING THIS AMAZING PUMPKIN PIE:

  • Oven times vary, but basically the pie should be just a tiny bit jiggly in the middle when it is done. It is overcooked when the pie has totally set up in the oven.
  • Also, this pie mixture may look VERY thin compared to what you are used to, but don’t worry, it will thicken up in the oven.
Brown Sugar Pumpkin Pie recipe from The Country Cook, slice on a plate with a fork scooping a bite.

INGREDIENTS NEEDED FOR PUMPKIN PIE: (FULL RECIPE AT THE BOTTOM OF THE POST)

pie crust, canned pumpkin, heavy cream, sour cream, brown sugar, vanilla extract, eggs, butter.

HOW TO MAKE PUMPKIN PIE:

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. Put pie crust on a baking sheet. This will make it easier to lift it in & out of the oven.

If using a refrigerated pie crust, carefully unroll the pie crust and place into pie pan and crimp the edges. 

refrigerated pie crust pressed into the bottom of a pie pan and the edges crimped.

Preheat oven to 425 degrees F. Using an electric mixer or a whisk, mix the melted butter, brown sugar, pumpkin puree together until combined.

brown sugar, melted butter and pure pumpkin mixed together in a bowl.

Add in eggs, heavy cream, sour cream, spices, and vanilla. Mix until thoroughly combined. Pour batter into the pie shell, taking care not to overfill. 

pumpkin pie filling poured into pie crust.

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. Bake for 15 minutes at 425F degrees, then reduce heat to 350F degrees and bake for about 40-50 minutes. 

fully baked Pumpkin Pie on a cooling rack with plates on the side.

Cool to room temperature for 2-3 hours (to allow the pie to finish setting up.) Then serve with whipped cream.

slice of Brown Sugar Pumpkin Pie on a plate topped with whipped cream with a fork on the side

CRAVING MORE?

The Best Pumpkin Pie (+Video)

This Homemade Pumpkin Pie is a must-make for Thanksgiving and the holidays. It comes out perfectly creamy every time!
4.95 from 20 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 6

Ingredients

Instructions

  • 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. Put pie crust on a baking sheet. This will make it easier to lift it in & out of the oven. 
  • If using a refrigerated pie crust, carefully unroll the pie crust and place into pie pan and crimp the edges. 
  • 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.
  • Pour batter into the pie shell, taking care not to overfill. Also, to keep pie edges from getting too dark, wrap edge of crust in aluminum foil.
  • Bake for 15 minutes at 425 degrees F, then reduce heat to 350 degrees F and bake for about 40-50 minutes.
  • Cool to room temperature for 2-3 hours (to allow the pie to finish setting up) then serve with whipped cream.

Video

YouTube video
Course: Dessert
Cuisine: American

Nutrition

Calories: 374kcal | Carbohydrates: 53g | Protein: 2g | Fat: 17g | Sodium: 187mg | Sugar: 35g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: November 2011
Updated & republished: October 2020

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60 Comments

  1. 5 stars
    I made this pie for Thanksgiving last year, and it was hands-down the best pumpkin pie I’ve ever had, and my entire family agreed. I made it again this year because we loved it so much. I think this is always going to be my go-to pumpkin pie recipe from now on. There’s something about this recipe that takes pumpkin pie to another level.

  2. 5 stars
    I’ve made your recipe for years now! Made it the year I found it and family went nuts. It’s amazing and DEMANDED all through the year, especially the holidays! Thank you!

  3. 5 stars
    I made this today, and it was outstanding, delicious, awesome….did I say we loved it! So light and yummy. It took mine about 20 minutes longer in the oven which is odd as my oven is usually pretty much on. The top cracked some, but didn’t hurt a thing. Had to put some foil strips around the crimped part of the crust toward the end. I’ve always made a pumpkin pie from an old recipe that was on the Libby’s can. This is far superior. Thank you so much.