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.
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 FOR PUMPKIN PIE: (FULL RECIPE AT THE BOTTOM OF THE POST)
- deep dish frozen pie shell, refrigerated pie crust (or homemade pie crust)
- salted butter
- light brown sugar
- pumpkin puree
- eggs
- heavy cream
- sour cream
- pumpkin pie spice (or homemade pumpkin pie spice)
- vanilla extract
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.
Preheat oven to 425 degrees F. Using an electric mixer or a whisk, 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.
CRAVING MORE?
The Best Pumpkin Pie (+Video)
Ingredients
- 1 refrigerated pie crust (or frozen deep dish pie crust)
- 2 Tablespoons salted butter, melted
- 1 cup light brown sugar, firmly packed
- 15 ounce can pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- ⅓ cup sour cream
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons 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
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.
Originally published: November 2011
Updated & republished: October 2020
I do so enjoy reading and trying different recipes for 'punkin' pie..this one looks like a keeper
Well,,gonna have ta give this a try….I just love anything made with pumpkin..or sweet potatoes
I've gotta try this out this week! And you say this makes 2 pies?! Lots of taste testing will be happening here!
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!
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.
Hey Annie!! Yay!! So glad you liked it. It means a lot coming from you!!
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 😉
PERFECT slice!!! I can't wait till Thursday~ Hope you have a fabulous Thanksgiving!
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!
Danielle, you can definitely use fresh pumpkin puree with this. Use the same amount (15oz.) of your fresh puree as the canned stuff. 🙂
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?
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!
That's a very pretty pie! I am yet to bake one, but sour cream is a super addition to it! Thanks for sharing! 🙂
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
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. 😉
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!
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'!!
YUMMO..This looks awesome..You have made perfectly dear..Do visit my blog too
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!
That looks fantastic!!! A new favorite. Come visit us. We have a terrific mulled cider today.
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!
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!
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.
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!
So funny! Looks delicious!