Brown Sugar Pumpkin Pie

I recently baked a Brown Sugar Pumpkin Pie from The Baker Chick and loved the rustic, caramel‑flavored filling made richer with brown sugar and warming spices. The silky texture and homemade look give it cozy charm.

Why You’ll Love This Recipe

I adore this version because it deepens the flavor beyond ordinary pumpkin pie. Browning the pumpkin a bit before adding brown sugar helps develop caramel notes, and par‑baking the crust (if I choose) gives a nicely crisp bottom. It feels like homemade comfort at its best. I’ve made it for holiday dinners and casual weekends alike.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pie dough (homemade or store‑bought)

• Pumpkin purée (approximately 1¾ cups)

• ¾ cup packed light brown sugar

• ½ tsp salt

• 1 tsp ground cinnamon

• 1 tsp pumpkin‑pie spice (or homemade blend of cinnamon, nutmeg, ginger, cloves)

• 2 large eggs, beaten

• 1 cup heavy cream

directions

1. I preheat the oven to 400 °F (≈ 200 °C). I roll out and fit the pie crust into a 9‑inch dish, trimming and crimping edges. For a crisper bottom, I partially bake it: I line it with parchment and pie weights, freeze briefly, then bake at 375 °F for about 10 minutes, remove the weights, and bake another 5–10 minutes until just golden.

2. In a saucepan, I caramelize the pumpkin purée over medium‑high heat for about 15 minutes until it deepens in color. I stir in brown sugar, salt, cinnamon, and pie spice and cook another 2 minutes.

3. I remove from heat and whisk in heavy cream and beaten eggs until very smooth. I pour the filling into the prepared crust.

4. I bake at 375 °F (after initial high temp) for 25–30 minutes or until the filling is set but still slightly wobbly in the center. I cool on a wire rack until room temperature.

Servings and timing

• Serves one standard 9‑inch pie, about 6 slices.

• Prep time: ~20 minutes (including crust prep)

• Cook time: ~25–30 minutes for filling (plus ~10–20 minutes if par‑baking crust)

• Cooling time: 1–2 hours until room temperature before slicing

Variations

• I sometimes add a whisper of freshly ground black pepper into the spice mix for subtle warmth.

• For a deeper flavor, I substitute part of the brown sugar with maple syrup or molasses.

• Instead of heavy cream, I’ve tried evaporated milk or half‑and‑half for a lighter version (though the texture shifts slightly).

• For a buttery crunch, I occasionally top with chopped pecans or walnuts tossed with brown sugar before baking.

storage/reheating

I cool the pie completely, wrap it tightly in plastic wrap, and refrigerate. It keeps well for up to one week. If I freeze it before baking or after, it lasts about a month—just thaw in the fridge overnight. To reheat a slice, I warm it briefly in a 350 °F oven (about 10–15 minutes).

FAQs

Do I need to par‑bake the crust?

I prefer par‑baking because it helps avoid a soggy bottom. I blind‑bake at 375 °F for about 10 minutes with pie weights, then remove them and bake another few minutes before adding filling.

Can I use canned pumpkin or fresh purée?

I’ve always used canned pumpkin purée for consistency, but homemade fresh pumpkin purée works fine too—the texture may vary slightly.

Why use brown sugar instead of granulated sugar?

The brown sugar gives a caramel‑like depth and richer sweetness that pairs beautifully with pumpkin and spices. It’s the star that sets this pie apart.

How do I prevent cracks in the filling?

I bake until the filling is just set and barely wobbly—then let it cool gradually at room temperature. Some bakers suggest letting it rest in a slightly opened oven after baking to cool slowly.

Should I refrigerate pumpkin pie?

Yes—it’s a custard-style pie. I wrap it well and refrigerate once cooled. It stays good up to 4–7 days in the fridge and about a month if frozen.

Conclusion

I love how this Brown Sugar Pumpkin Pie elevates classic pumpkin pie with caramel warmth and creamy texture. It feels both comforting and a little special, whether I’m baking for holidays or simply craving a slice with coffee. Its rich flavor, satisfying crumb, and timeless appeal make it a pie I return to again and again.

Print