Brown Sugar Pumpkin Pie
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 rich. You do need to use heavy cream for this instead of the traditional evaporated milk, but trust me on this, it really makes a HUGE difference!
FREQUENTLY ASKED QUESTIONS:
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.
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.
You can enjoy a slice of this pumpkin pie all by itself or try serving with Cool Whip, whipped cream, nuts, or a scoop of ice cream.
Yes. I would suggest to par-bake it first though before adding in this filling just so it is not being baked totally from frozen.
Yes, I have had readers who have used graham cracker crust. While I haven’t specifically tested this myself, others have and said it worked out nicely.
You sure can. You can freeze it before cooking or after cooking. Up to you. If you freeze it before, you’ll need to tack on extra cooking time.
If you have leftover pie, you can cover the pie or pie slices and refrigerate them for up to 3-4 days. The crust may get a little soggier over time. You can freeze leftovers for up to 3 months in a freezer safe container.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- pie crust– you can use a deep dish frozen pie shell, refrigerated pie crust (or homemade pie crust). I like the store bought refrigerated pie crusts because you can still use your own pie pan so it still looks totally homemade, but you do what works for you.
- salted butter – we aren’t adding any salt to this pie so the very minimal salt in the salted butter will slightly offset the overall sweetness.
- light brown sugar – if you want a deeper molasses taste, you could use dark brown sugar.
- pumpkin puree – you can make your own pumpkin puree or buy a can of store-bought. It needs to be pure pumpkin NOT pumpkin pie filling.
- eggs – if you have time, allow your eggs to come to room temperature. This just helps them blend into the batter better.
- heavy cream – this needs to be heavy cream for the texture to be what we’re looking for. Milk would not substitute as good as the heavy cream s don’t skip it. You only make pumpkin pie once or twice a year so do it right. 🙂
- sour cream – this doesn’t add a tangy flavor, it only helps get the perfect texture.
- pumpkin pie spice– you can use store-bought pumpkin pie spice, or make your own 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?
Originally published: November 2011
Updated & republished: November 2024
Brown Sugar Pumpkin Pie
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 1 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 2 Tablespoons salted butter, melted, 1 cup light brown sugar, firmly packed, 15 ounce can pumpkin puree together until combined.
- Add in 3 large eggs, 1 cup heavy cream, ⅓ cup sour cream, 1 Tablespoon pumpkin pie spice and 2 teaspoons vanilla extract.
- Mix until thoroughly combined.
- Pour batter into the pie shell, taking care not to overfill. Also, to keep pie edges from getting too dark, you can 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
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
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.
By far one of the best pumpkin pies I have eaten. It was perfect as is. I made it in the 9 inch deep dish.
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.
My husband and I agree that this is the best pumpkin pie we’ve ever had! We used it with a graham cracker crust and it was perfect! Thank you!
For about 6 to 7 years now I’ve been trying to find a recipe that has no cinnamon in it anyways after my allergy developed I’ve missed pumkin pie pumpkin anything actually I’m so happy I found this recipe I’m that I’m tearing up from glee thank you
I made four pies for my son’s school class party. They were the first thing to get gobbled up and everyone asked for the recipe. I looked like the star Mom!! Thank you!
Do I need to refrigerate the pie after cooling or can it stay at room temperature?
How would I freeze this? Sounds delish, I can’t wait to bake it!
Hi Melissa, you could freeze it before cooking or after cooking. Up to you. If you freeze it before, you’ll need to tack on extra cooking time. 🙂
If I wanted to make this crustless, are there any specific changes I should make??? 90% of the pumpkin pie that I eat is left with a carcass because the crust is dry and never sweet enough. Thanks!
Hi Jan! Honestly I’ve never tried it. You could maybe make your own crust to get it as sweet as you like it maybe?
Oh my goodness. Hello pumpkin pie. Looks so good!
Super yummy! My mom who doesn’t even like Pumpkin pie LOVED this recipe! Making it again today!!
I just put this in the oven, but didn’t use a mixer. The mixture was actually quite thick. Do you think this will make a difference?
I think it will turn out just fine!
I made this pie for Thanksgiving first time and it was wonderful. It is so creamy, delicious and everyone enjoyed it. I had a ramekin that I put the leftover pumpkin pie filling in and baked it @ 350 for 30 min. I ate it warm yummy… Used the deep dish pie crust and covered the outside rim with tin foil. added whipped cream too. No one would know it has sour cream but it adds to the consistency..
Thanks Brandi!
I've been making this pie since last year!!! Question, what do you recommend to do with the left over filling? I hate to admit but the last two times I made it I just kept licking the spoon until it was gone!! Yikes!!! I have not done that this time so HELP!! If someone doesn't recommend something it will disappear too!
Just put in a oven safe dish and bake it. It makes a wonderful pumpkin pudding.
Do you have a similar recipe for Sweet Potatoe pie?
Hi there, question! My husband does not like the taste of Sour Cream even a little bit. In fact, he has a strange ability to taste it in things he shouldn't even be able to taste it in. Do you taste the sour cream in this or is it purely for texture!
Thank you so much for your help!!
I've got one with a cracked top and another (cooked separately) that the pie crust didn't cook through. Do you recommend blind baking this crust? Any suggestions/directions are really appreciated!
Need help quick! Trying to bake these two at a time, in disposable aluminum tins, on a cookie sheet. The temps aren't working out for me. Any thoughts? What shelf, in the oven, should they be baking on?
Thanks! Freaking out! But the filling is AMAZING!!!
Thank you so much for publishing your recipe! I made it for Thanksgiving for my lovely boyfriend and it was a hit!
My pie is currently in the oven, cant wait to eat this tomorrow!
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!
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!
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
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!
Love Punkin pie, I have always added brown sugar to mine. The sour cream sounds like a creamy addition…. 🙂
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!
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!