Pumpkin Pie with Brown Sugar

Pumpkin pie has always been my favorite answer to chilly days and holiday gatherings when everyone craves something comforting and warmly spiced After countless tries I’ve created a silky smooth filling that balances sweet pumpkin earthiness with classic fall flavors and sits in a flaky no fuss crust

I made this for my first Thanksgiving in my tiny apartment The sweet scent and creamy filling instantly made it feel like home and now it is a must bake for every celebration

Gather Your Ingredients

• Refrigerated or frozen pie crust: Convenient keeps prep stress free look for one with buttery flavor
• Pumpkin puree: Full of earthy sweetness make sure it is pure pumpkin not pumpkin pie filling for best texture and flavor
• Brown sugar: Deep caramel notes and moistness choose one that is fresh and soft to the touch
• Large eggs: Essential for richness and the silkiest custard filling use the freshest you can find
• Ground cinnamon: The backbone of fall aroma go for true Ceylon if available for best scent
• Ground ginger: Adds zesty warmth check that your ground ginger is vibrant in color and scent
• Salt: Brightens the spices and balances the sweetness I like using fine sea salt for gentle seasoning
• Whole milk: Gives you creamy custard filling use full fat for the smoothest pie

How to Make It

Prepare the Oven and Crust:

Set your oven to 375 degrees F and let it heat fully Place the pie crust in a nine inch dish easing it into the edges Press gently with your knuckles for an even fit Place the pie pan on a baking tray for easy transfer and to catch drips

Mix the Pumpkin Filling:

In your largest mixing bowl combine the pumpkin puree brown sugar eggs cinnamon ginger and salt Stir with a whisk until eggs disappear and the color is uniform Pour in the whole milk and continue whisking until the mixture is silky and lump free Take special care no bits of egg remain as this creates the velvety final texture

Fill and Shield the Pie:

Pour the pumpkin filling into your prepared crust aiming for an even surface If you worry the crust edges might brown too quickly gently cover their rim with strips of aluminum foil

Bake and Test for Doneness:

Slide the tray into the oven Bake for one hour and start peeking at the 60 minute mark The pie should puff around the edges and quiver slightly at the center when nudged If the middle jiggles like liquid give it another five to ten minutes

Cool and Chill:

Pull the pie from the oven and place on a wire rack entirely uncovered Let it cool to room temperature then wrap tightly with plastic and chill for at least five hours This overnight rest allows the custard to set just right

Tastes just as lovely topped with whipped cream or yogurt The cinnamon in this pie always takes me back to childhood when my grandmother let me sprinkle it liberally over our Thanksgiving desserts Her hands always smelled like cinnamon and sugar after baking together those are some of my warmest memories

Flavor Boosters

If whole milk is out of reach half and half makes a richer filling or you can use evaporated milk for classic old fashioned taste For a dairy free take swap with full fat coconut milk Use honey in place of brown sugar for subtle floral sweetness but reduce milk slightly to adjust for the extra liquid

Serving Suggestions

A dollop of fresh whipped cream or a scoop of vanilla ice cream elevates every slice For texture contrast sprinkle chopped toasted pecans or walnuts just before serving This pie also goes beautifully with strong hot coffee as a holiday morning treat

Creative Twists

In early fall add a pinch of ground clove or allspice to vary the spice profile For winter bake with roasted fresh pumpkin for an earthy twist In spring brighten up the filling with grated orange zest to lighten up the richness

Let the pie cool fully before cutting so the filling stays set and each wedge comes out clean Enjoy this pumpkin pie as the start of your own holiday tradition

Common Questions About This Recipe

→ Can I use homemade pie crust?

Yes, a homemade pie crust can be used instead of store-bought. Simply ensure it's rolled to fit a 9-inch dish and prepped as usual before filling.

→ How do I know when the pie is done baking?

The filling should be mostly set with just a slight jiggle in the center. Cooling helps it firm up further, so avoid overbaking for a creamy texture.

→ Can I substitute fresh pumpkin for canned puree?

Fresh pumpkin puree works well; cook and puree until smooth, then drain excess liquid to match the texture and moisture of canned puree.

→ What spices can I add for more flavor?

This version uses cinnamon and ginger, but adding nutmeg or cloves provides extra warmth and depth. Adjust spice amounts to taste.

→ How should I store leftover pumpkin pie?

Leftover pie should be tightly wrapped and refrigerated for up to 4 days. Serve chilled or let sit at room temperature before enjoying.