Brown Sugar Pumpkin Pie—just the name feels like autumn wrapped in a warm hug, doesn’t it? Imagine the sweet, caramel-like depth of light brown sugar mingling with velvety pumpkin puree and a swirl of heavy cream. It’s cozy, nostalgic, and ridiculously easy to make. This Brown Sugar Pumpkin Pie recipe takes that traditional holiday favorite and gives it an irresistibly rich, slightly spiced twist without overcomplicating things.
Whether you’re baking for Thanksgiving or just craving that pumpkin-spice magic on a random Tuesday, this pie has your back. No fancy equipment, no chef skills required—just a whisk, a bowl, and a pre-made crust if you’re feeling practical (no judgment here). Trust me, when your kitchen starts smelling like cinnamon and cloves, your family will magically appear asking when dessert’s ready.
Table of Contents
What is Brown Sugar Pumpkin Pie?
Brown Sugar Pumpkin Pie is a smooth, creamy dessert that combines pumpkin puree, brown sugar, and warming spices to create a luscious custard-like filling. Unlike traditional pumpkin pies that use white sugar, the brown sugar adds a hint of molasses flavor, giving every bite a deeper, richer sweetness. The result? A pie that tastes like your favorite pumpkin latte decided to dress up for the holidays.
What makes this version extra special is its simplicity—minimal prep, pantry-staple ingredients, and a foolproof baking process. It’s that comforting, down-home kind of pie that feels just right at any family gathering or cozy night in. Pair it with a dollop of whipped cream (or even better, a scoop of vanilla ice cream) and you’ll understand why this pie is the true heart of fall desserts.
Reasons to Try Brown Sugar Pumpkin Pie
There are a dozen pumpkin pie recipes out there, but this Brown Sugar Pumpkin Pie earns its spot at the top of your “must bake” list. First, it’s practically effortless—prep takes 10 minutes tops, and the oven does the rest. Second, that light brown sugar doesn’t just sweeten; it caramelizes slightly during baking, giving you a richer, almost toffee-like flavor. Third, it’s incredibly versatile.
Whether you use a frozen crust or make one from scratch, this pie always turns out bakery-level delicious. Plus, it’s make-ahead friendly, which means less stress during busy holidays. If you’re a fan of cozy, creamy, perfectly spiced desserts that make everyone think you spent hours in the kitchen (spoiler: you didn’t), this one’s your new go-to.
Ingredients Needed to Make Brown Sugar Pumpkin Pie
- 1 (9-inch) unbaked frozen pie crust (or homemade)
- 15 oz pumpkin puree (not pumpkin pie filling)
- ¾ cup light brown sugar
- 2 large eggs
- 8 oz heavy cream
- 1 tbsp corn starch
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp salt
Instructions to Make Brown Sugar Pumpkin Pie
Let’s walk through how to make this Brown Sugar Pumpkin Pie step by step—no stress, no fancy gadgets, just simple directions for a deliciously creamy result. Grab your whisk and let’s get baking!
Step 1: Preheat and Prepare Your Crust
Start by preheating your oven to 375°F. This first step sets the stage for a perfectly baked crust—crispy on the edges and sturdy enough to hold your creamy filling.
If you’re using a frozen pie crust, place it on a baking sheet and blind bake for about 10 minutes. This quick pre-bake keeps the bottom from getting soggy once the pumpkin filling goes in. For a homemade or refrigerated crust, you can skip this pre-bake and go straight to filling later on.
Pro Tip: Want to try your hand at a homemade crust next time? Check out this simple tutorial in our Autumn Harvest Beef Stew post—it includes some handy dough prep tips that work for both savory and sweet pies.
Step 2: Mix the Pumpkin and Eggs
In a large mixing bowl, combine pumpkin puree and eggs. Whisk them together until smooth and velvety. You’re building the creamy foundation for your pie here, so take a minute to mix well. The eggs help the filling set beautifully, giving you that custard-like texture that makes pumpkin pie so irresistible.
If you’re new to baking custard-style pies, you can learn more about how eggs affect texture in our Creamy Mushroom Wild Rice Soup article—it covers similar principles of achieving a silky-smooth consistency.
Step 3: Add the Warm Fall Spices
Time to bring in those cozy autumn vibes! Add salt, cloves, ginger, and cinnamon to your pumpkin mixture. Stir gently until everything is evenly blended. The aroma alone will make your kitchen feel like a fall wonderland.
The balance of spice is key here: the ginger adds brightness, cinnamon brings warmth, and cloves deepen the flavor. This spice blend is what gives Brown Sugar Pumpkin Pie that signature comforting taste.
Step 4: Sweeten and Cream It Up
Now, stir in light brown sugar, cornstarch, and heavy cream. Whisk everything together until smooth and well combined. Be sure to scrape down the sides and bottom of the bowl to get every bit of that brown sugar goodness mixed in.
The cornstarch helps thicken the filling slightly, giving the pie a rich, custardy structure. The heavy cream adds that dreamy creaminess that melts in your mouth.
Need a dairy-free version? You can easily substitute full-fat coconut milk instead of heavy cream. For more substitution ideas, visit our Creamy Vegan Potato Soup guide, which shares several handy plant-based swaps.
Step 5: Lower the Oven and Fill the Crust
Once your crust is pre-baked and your filling is ready, reduce your oven temperature to 350°F. Pour the pumpkin filling carefully into the crust. Use a spatula to smooth the top so it’s even.
Place your pie on a sturdy baking sheet—this keeps it stable and makes transferring it in and out of the oven easier (and safer). It also prevents any potential spills in case your crust tilts slightly.
For other helpful baking prep tips, you can read through our Crock Pot Candied Yams post—it includes great advice for setting up your oven racks and preventing uneven baking.
Step 6: Bake to Perfection
Bake your Brown Sugar Pumpkin Pie for 40–50 minutes. The center should be mostly set but still have a tiny bit of wiggle when you gently shake the pan—that’s your sign it’s perfectly done.
If the crust edges start browning too quickly, loosely cover them with foil or use a silicone pie shield halfway through baking.
This step-by-step patience pays off big time: underbake it, and it’ll be too soft; overbake it, and you risk cracks across the top. Aim for that sweet spot of gently firm and creamy.
Step 7: Cool and Chill
This part may test your willpower—let the pie cool for at least two hours at room temperature before slicing. This gives the custard time to finish setting. After cooling, transfer it to the fridge to chill completely (at least another 2–3 hours).
When ready to serve, top it with a generous swirl of whipped cream or a dairy-free topping.
For a cozy fall pairing, serve a slice alongside a warm bowl of Thai Coconut Pumpkin Soup or a steaming mug of apple cider. The creamy, spiced sweetness of the pie contrasts perfectly with savory fall flavors.
Step 8: Serve and Enjoy
Finally, the best part—slice, serve, and enjoy! Each forkful of this Brown Sugar Pumpkin Pie delivers that perfect balance of creamy pumpkin, rich brown sugar sweetness, and gentle spice.
Whether you’re serving it at a big family dinner or just treating yourself after a long day, this dessert never disappoints.
If you’re already dreaming about what to make next, try pairing this with other autumn favorites like our Butternut Squash Chili with Turkey or Creamy Chicken and Broccoli Gnocchi for the ultimate seasonal feast.
What to Serve with Brown Sugar Pumpkin Pie
Brown Sugar Pumpkin Pie pairs beautifully with creamy vanilla ice cream, whipped cream, or even a drizzle of caramel sauce for an extra indulgent touch. If you want to keep things balanced, serve it after a hearty fall meal like Butternut Squash Chili with Turkey or a bowl of Creamy Mushroom Wild Rice Soup. For drinks, you can’t go wrong with hot coffee, spiced chai, or a glass of mulled wine. The warm spices from the pie complement those flavors perfectly.
Key Tips for Making Brown Sugar Pumpkin Pie
- Blind bake your crust if you’re using a frozen one—it helps prevent a soggy bottom.
- Don’t overbake. When the center stops jiggling, it’s ready. Overbaking can cause cracks.
- Use room-temperature ingredients for a smoother filling. Cold eggs and cream can lead to uneven mixing.
- Protect the crust edges with foil halfway through baking to avoid over-browning.
- Cool completely before slicing—this helps the filling firm up beautifully.
Storage and Reheating Tips for Brown Sugar Pumpkin Pie
Leftovers? Lucky you. Store slices in an airtight container in the fridge for up to 5 days. To reheat, pop a slice in the microwave for about 20–30 seconds or warm the whole pie in a 300°F oven for 10–15 minutes. If you’re prepping ahead for the holidays, bake the pie a day in advance and chill it overnight. You can even freeze it—just wrap it tightly in plastic wrap and foil. When ready to enjoy, thaw overnight in the fridge and warm it slightly before serving.
FAQs
Can I use dark brown sugar instead?
Yes! It’ll give the pie a deeper, molasses-like flavor.
Can I make it dairy-free?
Absolutely. Swap the heavy cream for full-fat coconut milk.
How do I know it’s done baking?
The center should be mostly set with just a slight wobble when you shake the pan.
Can I use homemade pumpkin puree?
You sure can! Just make sure it’s thick, not watery.
Final Thoughts
This Brown Sugar Pumpkin Pie is what cozy autumn dreams are made of—sweet, spiced, and satisfyingly creamy. Whether you’re hosting Thanksgiving dinner or craving a slice on a chilly evening, it’s the dessert that brings everyone together around the table. Bake it once, and you’ll find yourself making it again long after the holidays are over.
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Print
Brown Sugar Pumpkin Pie: Easy, Creamy, and Irresistible
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy pumpkin pie is made with light brown sugar, warming spices, canned pumpkin purée, and heavy cream for a rich, velvety texture and deep autumn flavor. A perfect make-ahead dessert for the holidays.
Ingredients
- 1 9-inch unbaked frozen pie crust (or homemade)
- 15 oz pumpkin purée (not pumpkin pie mix)
- 3/4 cup light brown sugar
- 2 eggs
- 8 oz heavy cream
- 1 tbsp corn starch
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
Instructions
1. Preheat oven to 375°F.
2. In a mixing bowl, add pumpkin purée and eggs. Mix until smooth.
3. Add salt, cloves, ginger, cinnamon, and corn starch. Mix well.
4. Stir in brown sugar and heavy cream, mixing until fully combined. Scrape bottom and sides of the bowl.
5. Bake the frozen pie shell for 10 minutes at 375°F. Then remove from oven and reduce temperature to 350°F. (Skip this step if using a fresh or refrigerated crust.)
6. Pour the pumpkin mixture into the pie shell and place on a sturdy baking sheet.
7. Bake at 350°F for 40–50 minutes, or until the center is fully set and no longer jiggles.
8. Remove pie from oven and let cool for 2 hours before slicing.
9. Refrigerate and serve with whipped cream or non-dairy topping, if desired.
Notes
Store leftovers in the refrigerator for up to 5 days.
To prevent the crust from overbrowning, use a silicone pie crust shield or loosely cover with foil midway through baking.
Ensure the center is set before removing from oven—it should not jiggle.
This pie is even better the next day after chilling overnight.
