The Best Homemade Brown Sugar Pumpkin Pie is a must-make for Thanksgiving and the holidays. It comes out perfectly creamy every time!
THE BEST BROWN SUGAR PUMPKIN PIE
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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
deep dish frozen pie shell, refrigerated pie crust (or MAKE YOUR OWN)
salted butter
light brown sugar
pumpkin puree
eggs
heavy cream
sour cream
pumpkin pie spice (or MAKE YOUR OWN)
vanilla extract
HOW TO MAKE BROWN SUGAR 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. 
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 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. 
Cool to room temperature for 2-3 hours (to allow the pie to finish setting up.) Then serve with whipped cream.
BROWN SUGAR PUMPKIN PIE
Ingredients
- 1 refrigerated pie crust (or frozen deep dish pie crust)
- 2 tbsp salted butter, melted
- 1 cup light brown sugar, firmly packed
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- ⅓ cup sour cream
- 1 tbsp pumpkin pie spice
- 2 tsp vanilla extract
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
Nutrition
Originally published: November 2011
Updated & republished: October 2020
So funny! Looks delicious!
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!
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.
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!
YUMMO..This looks awesome..You have made perfectly dear..
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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!
That looks fantastic!!! A new favorite. Come visit us. We have a terrific mulled cider today.
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'!!
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!
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. 😉
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
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!
That's a very pretty pie! I am yet to bake one, but sour cream is a super addition to it! Thanks for sharing! 🙂
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!
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?
Danielle, you can definitely use fresh pumpkin puree with this. Use the same amount (15oz.) of your fresh puree as the canned stuff. 🙂
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!
PERFECT slice!!! I can't wait till Thursday~ Hope you have a fabulous Thanksgiving!
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 😉
Hey Annie!! Yay!! So glad you liked it. It means a lot coming from you!!
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.
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!
Well,,gonna have ta give this a try....I just love anything made with pumpkin..or sweet potatoes
I do so enjoy reading and trying different recipes for 'punkin' pie..this one looks like a keeper
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!