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A slice of Pumpkin Pie being held over the rest of the pie.
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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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 374kcal
Author Brandie Skibinski

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. 
    A pie crust in a pie plate.
  • 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.
    A mixing bowl with melted butter, brown sugar, pumpkin puree.
  • Add in 3 large eggs, 1 cup heavy cream, ⅓ cup sour cream, 1 Tablespoon pumpkin pie spice and 2 teaspoons vanilla extract.
    A bowl with melted butter, brown sugar, pumpkin puree, eggs, heavy cream, spices, and vanilla extract.
  • Mix until thoroughly combined.
    A bowl with pumpkin pie filling.
  • 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.
    A fully baked Pumpkin Pie in a pie plate.
  • Cool to room temperature for 2-3 hours (to allow the pie to finish setting up) then serve with whipped cream.
    A slice of Pumpkin Pie above the rest of the pie.

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

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