Pumpkin Pie with Brown Sugar (Recipe for Printing)
Enjoy a fall-inspired pumpkin pie featuring a creamy filling with brown sugar and cinnamon. Perfect for Thanksgiving or chilly evenings. Save & click.
# What You Need:
→ Pie Base
01 -
1 store-bought refrigerated pie crust (9-inch diameter)
→ Pumpkin Filling
02 -
1 3/4 cups pumpkin puree
03 -
3/4 cup firmly packed brown sugar
04 -
3 large eggs
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1 teaspoon salt
08 -
1 3/4 cups whole milk
# How to Make It:
01 -
Preheat the oven to 375°F. Gently fit the pie crust into a 9-inch pie dish, ensuring the edges are even. Position the dish on a baking tray for effortless clean-up.
02 -
In a large bowl, combine pumpkin puree, brown sugar, eggs, ground cinnamon, ground ginger, and salt. Blend thoroughly. Gradually incorporate whole milk, whisking until a cohesive, smooth mixture forms.
03 -
Pour the filling into the prepared pie crust. Guard the crust edges with foil to prevent over-browning, if preferred. Bake for 60–70 minutes or until the filling is set with a slight jiggle at the center.
04 -
Once baked, allow the pie to cool completely on a wire rack. Wrap and refrigerate for at least 5 hours to achieve optimal texture.
05 -
Slice the chilled pie and garnish with whipped cream or a preferred topping before serving.
# Extra Tips:
01 -
Chilling the pie after baking ensures a clean slice and enhances the creamy consistency.