I grew up with a pumpkin pie on every fall table. I still reach for it when the air turns crisp. This pumpkin pie recipe keeps the filling smooth and mellow. Brown sugar adds a warm note. Heavy cream gives the custard a rich body. The crust stays tender and the slice holds. No fussy steps. Just whisk, pour, and bake. I use real pumpkin puree and classic spices. The scent fills the kitchen and nudges every memory of cool evenings and cozy plates. I like a clean spice mix so the pumpkin stays front and center. You can call it a simple pumpkin pie recipe. You can even call it a healthy pumpkin pie recipe when you keep the slices neat and small. I do my best. Mostly. If you want a fresh pumpkin pie recipe, roast a sugar pumpkin and use that puree. If you want a real pumpkin pie recipe, skip shortcuts and lean on the basics that work. This pumpkin pie recipe with real pumpkin brings deep flavor and a soft set. For anyone asking for a pumpkin pie recipe without evaporated, this one uses cream and tastes like the holidays.
Table of Contents
- 1) Key Takeaways
- 2) Easy Brown Sugar Pumpkin Pie Recipe
- 3) Ingredients for Brown Sugar Pumpkin Pie
- 4) How to Make Brown Sugar Pumpkin Pie
- 5) Tips for Making Brown Sugar Pumpkin Pie
- 6) Making Brown Sugar Pumpkin Pie Ahead of Time
- 7) Storing Leftover Brown Sugar Pumpkin Pie
- 8) Try these dessert recipes next
- 9) Brown Sugar Pumpkin Pie
- 10) Nutrition
1) Key Takeaways
- The filling sets smooth and creamy with warm spice and a deep brown sugar note
- The crust bakes crisp and tender when you shield the rim once it turns golden
- Real pumpkin gives clean flavor and a classic fall dessert feel
- The steps stay simple so you can whisk pour and bake without stress
2) Easy Brown Sugar Pumpkin Pie Recipe
I call this my calm kitchen day pumpkin pie recipe and I mean it. This pumpkin pie recipe starts with pantry staples and ends with a silky slice that holds its shape. We get sweet depth from brown sugar and we keep the spice gentle so the pumpkin leads. At Simply Cooked Recipes I test every step so you do not fuss and you still feel proud when the pie lands on the table. I am Kathy and I love how this pie smells like cool air and cozy mugs. We eat in quiet for the first few bites and then we nod.
The batter comes together fast with a whisk. Eggs mix with pumpkin then cream loosens the custard. The bowl wipes clean and the filling pours smooth. A sturdy sheet under the pan makes moving easy and saves the crust from soft spots. The bake starts with patience and ends with a gentle center that no longer wobbles. I nudge the pan and look for a slight jiggle near the middle and a steady edge near the rim.
This simple path fits busy weeks and holiday mornings. You can say best pumpkin pie recipe when you taste the balance. You can also say easy pumpkin pie recipe when you see the short list and the clean method. For pure flavor I like pumpkin pie with brown sugar and real cream. Visit Simply Cooked Recipes at https www simplycookedrecipes com for more pies and cozy bakes that keep a steady hand and a friendly tone.
3) Ingredients for Brown Sugar Pumpkin Pie
Pumpkin puree smooth and plain with no spice and no sweetener. I use canned for speed or roasted sugar pumpkin when I have time. The goal stays the same a clean base that tastes like fall.
Light brown sugar packed so the cup reads full. It adds caramel notes that round the custard and make each bite feel warm. Dark brown works for a deeper flavor.
Large eggs bring structure and give the custard a soft set. Crack them into a small bowl then into the mix so shells stay out.
Heavy cream gives the filling body and a lush feel. It also replaces any need for canned milk so you get a pumpkin pie without evaporated milk that still tastes rich.
Ground cinnamon steady and warm. It plays nice with pumpkin and never shouts.
Ground ginger adds a light bite that keeps the custard lively from first fork to last crumb.
Ground cloves tiny measure goes a long way. A pinch deepens the finish and echoes the brown sugar.
Fine salt lifts the sweet and sharpens the spice. A little pinch makes a clear difference.
Corn starch helps the custard set clean and slice with neat edges. It keeps the texture smooth and the plate tidy.
Pie crust your favorite shell fresh or frozen. I blind bake the shell a touch for a crisp base. A good pie crust carries the custard and gives that gentle flake we all love.
4) How to Make Brown Sugar Pumpkin Pie
Step one Heat the oven to three hundred seventy five F. Place the rack in the lower third. Set a sturdy sheet on the rack so the pie rides steady.
Step two Whisk pumpkin puree and eggs in a large bowl until smooth and even. Add cinnamon ginger cloves and salt. Sprinkle in corn starch. Whisk again until no streaks remain.
Step three Add brown sugar. Whisk until the mix looks glossy. Pour in heavy cream and whisk until the custard turns silky and fluid.
Step four If the crust is frozen give it a short bake at three hundred seventy five F for ten minutes then move the oven to three hundred fifty F. If the crust is fresh keep the oven at three hundred fifty F for the full bake.
Step five Set the pie plate on the hot sheet. Pour in the filling. Smooth the top with a gentle shake.
Step six Bake at three hundred fifty F until the edge looks set and the center has a soft wobble about forty to fifty minutes. If the rim browns fast cover the rim with a loose foil shield.
Step seven Cool the pie on a rack for two hours. Slice with a clean sharp knife. Serve with lightly sweetened whipped cream. This method fits a from scratch pumpkin pie recipe and keeps stress low.
5) Tips for Making Brown Sugar Pumpkin Pie
Use a cold crust so the layers puff and stay tender. A chilled plate helps prevent slump. I like to rest the dough in the pan while I mix the filling so it firms up before the bake.
Stir with a whisk and skip a blender so air stays low and the custard sets smooth. Tap the bowl on the counter to pop any bubbles. For a gentle spice that lets the pumpkin shine use a light hand with cloves.
For rich flavor choose pumpkin pie using real pumpkin when time allows. For busy nights canned puree works well. This section speaks to another search term easy pumpkin pie recipe since the method stays short and friendly.
6) Making Brown Sugar Pumpkin Pie Ahead of Time
I often bake this pie the day before the big meal. The texture settles and the flavor blooms. Cool the pie on a rack then move it to the fridge once room temp. A loose cover keeps the top neat and free from marks.
If you plan for travel slide the chilled pie into a flat box. Place a kitchen towel under the plate so it does not slide. Pack whipped cream in a jar and add it at the table for a fresh look.
For a make ahead pumpkin pie recipe you can mix the filling one day and bake the next. Keep the mix chilled in a covered bowl. Give it a quick whisk before you pour so the texture returns to silky.
7) Storing Leftover Brown Sugar Pumpkin Pie
Store slices in a sealed container in the fridge for up to five days. The crust stays crisp for the first two days then softens a bit though the flavor stays lovely. I rewarm slices for a few minutes in a low oven to wake the crust.
For longer storage wrap the pie well and freeze for up to one month. Thaw in the fridge. The custard holds its shape and the spice stays bright. Add fresh whipped cream right before you serve.
If you love a cozy fall dessert this plan works all season. It also helps when you host and juggle many dishes. A steady pumpkin pie recipe like this one brings calm to a busy table.
8) Try these dessert recipes next
9) Brown Sugar Pumpkin Pie
Pumpkin Pie Recipe with Brown Sugar
Ingredients
- 1 9 inch unbaked pie crust fresh or frozen
- 15 oz pumpkin puree not pumpkin pie filling
- 3/4 cup light brown sugar packed
- 2 large eggs
- 8 oz heavy cream
- 1 tbsp corn starch
spices
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
Instructions
- Heat the oven to 375 F.
- Whisk the pumpkin puree and eggs in a large bowl.
- Add salt, cloves, ginger, cinnamon, and corn starch. Whisk until smooth.
- Whisk in the brown sugar and heavy cream. Scrape the bowl and whisk again.
- If using a frozen crust, bake it for 10 min at 375 F. Take it out and drop the oven to 350 F. Skip this step for a fresh crust.
- Set the pie plate on a sturdy baking sheet. Pour in the filling.
- Bake at 350 F for 40 to 50 min. The center should look set and not jiggle.
- Cool the pie for 2 hours. Slice and serve with whipped cream. Keep leftovers chilled for up to 5 days.
10) Nutrition
Serving size one of eight slices. Calories three hundred ten. Carbohydrates thirty seven g. Protein four g. Fat seventeen g. Saturated fat nine g. Cholesterol eighty mg. Sodium two hundred sixty seven mg. Fiber two g. Sugar twenty two g. These numbers help you plan your plate and still enjoy a generous bite.
Recipe by Kathy for Simply Cooked Recipes. Visit us at https www simplycookedrecipes com for more friendly guides and trusted bakes. We test and tweak and share what works at home.
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