Best 4 Brown Sugar Pumpkin Pie Recipes

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Brown sugar pumpkin pie is a classic fall dessert that is perfect for any occasion. With its creamy, velvety filling and flaky, buttery crust, it's no wonder why this pie is so popular. Whether you're making it for a special occasion or just because you have a craving for something sweet, this recipe is sure to satisfy. So gather your ingredients and preheat your oven, because it's time to make the best brown sugar pumpkin pie you've ever tasted!

Let's cook with our recipes!

PUMPKIN PIE WITH BROWN SUGAR-WALNUT TOPPING



Pumpkin Pie with Brown Sugar-Walnut Topping image

Provided by Carolyn Beth Weil

Categories     Ginger     Dessert     Christmas     Thanksgiving     High Fiber     Walnut     Pumpkin     Fall     Family Reunion     Cinnamon     Clove     Christmas Eve     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Topping:
1/2 cup walnut pieces
1/4 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
Pinch of fine sea salt
Crust:
1 12-inch round Pie Crust
For filling:
1 cup (packed) golden brown sugar
2 large eggs
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pure pumpkin
1 cup heavy whipping cream

Steps:

  • For topping:
  • Combine all ingredients. Using on/ off turns, blend to fine crumbs. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
  • For crust:
  • Position oven rack in bottom third of oven; preheat to 350°F. Transfer crust to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Freeze crust 20 minutes.
  • Line crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.
  • For filling:
  • Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.
  • Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.
  • Sprinkle topping evenly over top of pie. Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill. Let stand at room temperature 1 hour before serving.

BROWN-SUGAR PUMPKIN PIE



Brown-Sugar Pumpkin Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 8-inch pie

Number Of Ingredients 10

1/2 recipe Pate Brisee (Pie Dough)
All-purpose flour, for dusting
2 cups homemade Pumpkin Puree, or 1 (15-ounce) can pumpkin puree
3 large eggs, lightly beaten
1/2 cup heavy cream
1/2 cup packed dark-brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll pastry dough into a 12-inch circle. Line an 8-inch pie plate with pastry, and trim pastry so it's even with edge of plate. Decorate edge with leaf shapes cut from excess pastry. Chill.
  • In a medium bowl, combine pumpkin puree, eggs, cream, sugar, allspice, cinnamon, ginger, and salt. Whisk until well blended. Pour into chilled pastry shell. Bake until crust is golden brown, and custard is set, 50 to 55 minutes. Let cool before serving.

BROWN SUGAR & ALMOND PUMPKIN CUSTARD PIE



Brown Sugar & Almond Pumpkin Custard Pie image

Plain old pumpkin pie is fine, but for special occasions, I reach for this recipe! A tender homemade crust is topped with a crunchy brown sugar layer and then creamy pumpkin custard.

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 8 servings.

Number Of Ingredients 23

1-2/3 cups all-purpose flour
2/3 cup shortening
3/4 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons cold water
2 tablespoons plus 1-1/2 teaspoons cider vinegar
BROWN SUGAR LAYER:
1 cup finely chopped almonds
1/2 cup packed brown sugar
2 tablespoons almond paste
2 tablespoons finely chopped crystallized ginger
2 teaspoons all-purpose flour
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
3 tablespoons cold butter
CUSTARD LAYER:
3 ounces cream cheese, softened
1 cup packed brown sugar
1/3 cup sour cream
1-1/3 cups canned pumpkin
1/2 cup evaporated milk
2 tablespoons molasses
2 teaspoons pumpkin pie spice
2 large eggs plus 1 large egg yolk, lightly beaten

Steps:

  • In a food processor, combine the flour, shortening and salt; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water and vinegar until dough forms a ball. Wrap in plastic. Refrigerate until easy to handle, about 30 minutes., Roll out pastry to fit a 9-in. deep dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine the almonds, brown sugar, almond paste, ginger, flour, lemon zest and extract; cut in butter until crumbly. Spread over bottom of crust., In a large bowl, beat the cream cheese, brown sugar and sour cream until smooth. Beat in the pumpkin, milk, molasses and pie spice until blended. Add eggs and egg yolk; beat on low speed just until combined. Pour filling over almond layer. Cover edges of pie loosely with foil., Bake at 425° for 10 minutes. Reduce heat to 375°; bake until set, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 693 calories, Fat 38g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 343mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 5g fiber), Protein 11g protein.

EASY PUMPKIN PIE WITH BROWN SUGAR TOPPING



Easy Pumpkin Pie with Brown Sugar Topping image

We love everything about this pie! It's easy, delicious and beautiful. Using a simple graham cracker crust is not only tasty but is a time-saver. The pumpkin filling is sweet and creamy with just the right amount of spices. What really makes this pie special is the brown sugar and pecan topping. It's sugary, crunchy and perfect....

Provided by Lori Moore

Categories     Pies

Time 1h15m

Number Of Ingredients 10

1 graham cracker pie crust
1 can(s) pumpkin, 15 oz
1 can(s) sweetened condensed milk, 14 oz
1 egg
1 1/4 tsp pumpkin pie spices
1/2 tsp salt
2 Tbsp all-purpose flour
2 Tbsp cold butter
1/4 c brown sugar, packed
3/4 c chopped pecans

Steps:

  • 1. Preheat oven to 425.
  • 2. In a mixing bowl, combine pumpkin, condensed milk, egg, pumpkin pie spice, salt.
  • 3. Mix well.
  • 4. Pour into pie crust.
  • 5. Bake 15 minutes. Remove from oven. Reduce temperature to 350.
  • 6. In a small bowl, combine brown sugar, flour. Cut in margarine until crumbly.
  • 7. Stir in pecans (if using).
  • 8. Sprinkle mixture evenly over pie.
  • 9. Bake 40 minutes or until knife inserted 1 inch from the edge comes out clean.

Tips:

  • Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a sugar pumpkin, or you can buy it canned.
  • If you don't have a pie crust, you can use a store-bought one. Just be sure to pre-bake it according to the package directions.
  • Don't overmix the pie filling. Overmixing can make the pie tough.
  • Bake the pie until the center is set and a toothpick inserted into the center comes out clean.
  • Let the pie cool completely before serving. This will help the filling to set.

Conclusion:

Brown sugar pumpkin pie is a classic fall dessert that is easy to make and always a crowd-pleaser. With its rich, creamy filling and flaky crust, this pie is sure to be a hit at your next gathering. So next time you're looking for a delicious and festive dessert, give this brown sugar pumpkin pie a try. You won't be disappointed!

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