Brown Sugar Pumpkin Pie Recipes

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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

Classic Pumpkin Pie with a brown sugary twist!

Provided by Audra

Number Of Ingredients 8

1 sheet of pie crust
1 3/4 cups pumpkin puree
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground pumpkin pie spice
2 eggs, beaten
1 cup heavy whipping cream

Steps:

  • Preheat oven to 400 degrees F. Roll out your pie crust and trim/crimp it to the pie dish, pricking with a fork a few times. If you want to par bake your crust, line the crust with foil and fill with pie weights or beans. Bake for about 10 minutes and then remove the foil and bake for another 5-10 minutes or until just slightly golden. (You only want it to be partially baked.) Set it aside while you prepare the filling. In a saucepan, stir the pumpkin over medium-high heat for 15 minutes or until it begins to darken and caramelize. Add the sugar, salt, cinnamon and pumpkin pie spice. Mix well for about 2 minutes. Remove from the heat. Add the cream and finally the eggs. Mix until smooth and pour into the prepared crust. Bake for 25 to 30 minutes or until crust is golden brown and the filling is set. Allow to cool completely on a wire rack.

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.

PUMPKIN PIE



Pumpkin Pie image

Try Alton Brown's classic Pumpkin Pie recipe from Food Network.

Provided by Alton Brown

Categories     dessert

Time 3h50m

Yield 1 9-inch pie or 5 5-inch mini-pies

Number Of Ingredients 14

6 ounces gingersnap cookies
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 ounce unsalted butter, melted
16 ounces Pumpkin Puree, recipe follows
1 cup half-and-half
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3/4 cup dark brown sugar
2 large eggs
1 large egg yolk
5 teaspoons light brown sugar, divided
1 (4 to 6-pound) baking pumpkin, rinsed and dried
Kosher salt

Steps:

  • Heat the oven to 350 degrees F.
  • For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
  • Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
  • For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
  • Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
  • For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.
  • Heat the oven to 400 degrees F.
  • Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
  • Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
  • Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

TRADITIONAL PUMPKIN PIE



Traditional Pumpkin Pie image

Provided by Food Network Kitchen

Categories     dessert

Yield 1 pie, serves 6 to 8

Number Of Ingredients 16

1 1/4 cups flour
1 teaspoon cinnamon
2 teaspoons sugar
Dash of salt
4 tablespoons frozen butter, cut in pieces
1/4 cup vegetable shortening, frozen in pieces
1/2 egg, lightly beaten
2 to 3 tablespoons cold water
3/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15-ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk

Steps:

  • In the bowl of a food processor fitted with the steel blade, process the flour sugar, cinnamon and salt. Add the frozen butter and process until it is the size of large peas, about 5 seconds. Add the frozen shortening and process for 3 seconds. In a measuring cup, combine the egg and the water. Add egg mixture and process for 5 seconds. Empty the dough onto a counter and incorporate Remaining flour without overworking the dough. Let rest 2 hours.
  • In small bowl, combine sugar, salt and spices. Beat eggs in a large bowl. Stir in pumpkin and evaporated milk. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 and bake for 45 minutes or until firm.

BROWN FAMILY'S FAVORITE PUMPKIN PIE



Brown Family's Favorite Pumpkin Pie image

This pumpkin pie has a walnut streusel topping that is optional. Serve with whipped topping or ice cream.

Provided by Cindy B.

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 14

1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
¼ cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
  • Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
  • Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 52.3 g, Cholesterol 75.5 mg, Fat 25.5 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.8 g, Sodium 491.5 mg, Sugar 35.7 g

EASY PUMPKIN PIE



Easy Pumpkin Pie image

Pumpkin pie is a must on Thanksgiving, and this recipe makes it easy.

Provided by Martha Stewart

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

Time 4h15m

Number Of Ingredients 11

1 disk Basic Pie Dough for Apple Pie, rolled out and fitted into a 9-inch pie plate
2 large eggs
3/4 cup packed light-brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons pumpkin-pie spice
1 can (15 ounces) solid-pack pumpkin, (1 3/4 cups)
1 cup half-and-half
1 cup heavy cream
2 tablespoons pure maple syrup
1 teaspoon granulated sugar

Steps:

  • Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
  • Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
  • In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
  • Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.

Nutrition Facts : Calories 618 g, Fat 39 g, Protein 8 g, SaturatedFat 23 g

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.

PUMPKIN PIE



Pumpkin Pie image

This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.

Categories     Dessert     Bake     Thanksgiving     Halloween     Pumpkin     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Pastry dough
15-oz can canned solid-pack pumpkin (about 2 cups)
1 cup heavy cream
1/2 cup whole milk
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of ground cloves
1/4 teaspoon salt
Accompaniment: lightly whipped cream
Special Equipment
pie weights or raw rice

Steps:

  • Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
  • Preheat oven to 375°°F.
  • Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
  • Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.

FRESH SUGAR PUMPKIN PIE



Fresh Sugar Pumpkin Pie image

Starting with fresh sugar pumpkins beats canned when you have a little time, plus you get the seeds to roast as a snack!

Provided by Lori B Howe

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 16

Number Of Ingredients 9

2 sugar pumpkins, halved and seeded
4 eggs, beaten
1 cup heavy whipping cream
1 cup sour cream
2 cups demerara sugar
2 tablespoons all-purpose flour
2 tablespoons pumpkin pie spice
1 teaspoon salt
2 (9 inch) unbaked deep dish pie crusts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil.
  • Arrange pumpkin halves onto the prepared baking sheet, cut sides down.
  • Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.
  • Increase oven heat to 425 degrees F (220 degrees C).
  • Scrape pumpkin flesh into a large mixing bowl. Add eggs, heavy cream, sour cream, demerara sugar, flour, pumpkin pie spice, and salt; beat until smooth. Pour the pumpkin mixture into pie crusts.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 364 calories, Carbohydrate 50.3 g, Cholesterol 67.6 mg, Fat 17.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 8.2 g, Sodium 333.1 mg, Sugar 27.2 g

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From foodnetwork.com


THE BAKESHOP'S SUGAR PUMPKIN PIE RECIPE | MYRECIPES
It has a dense, sweet consistency when cooked. Sugar Pie pumpkins are sold in farmers' markets, specialty produce stores, and some supermarkets, especially near Halloween. The squash keeps well for weeks if stored in a cool, dry place. Or you can freeze the cooked purée. The crust must be at least 1 1/2 inches deep.
From myrecipes.com


HOMEMADE PUMPKIN PIE WITH MAPLE WHIPPED CREAM RECIPE - AN …
2018-09-03 In a large bowl beat eggs slightly on medium speed, then add the pumpkin, cream, sugar, pumpkin pie spice and salt. Beat to combine. Pre-heat oven to 425F (220C), lightly grease and flour a 9 inch pie dish. Roll the dough (half the recipe) to 1/8" thickness and carefully fit it into the prepared pie dish. Trim and crimp the edges.
From anitalianinmykitchen.com


EASY & DELICIOUS PUMPKIN PIE | THANKSGIVING DESSERT RECIPE!
2017-11-06 Place the pie crust in a 9 inch pie pan and crimp the edges. Pre-bake according to the temperature and time of the package directions. I like to use pie weights to keep the crust from puffing up when baking. 2. While the crust bakes, whisk together the pumpkin puree, eggs and light brown sugar in a large mixer bowl. 3.
From lifeloveandsugar.com


SUGAR-FREE PUMPKIN PIE RECIPE - THE SPRUCE EATS
2022-04-22 Steps to Make It. Gather the ingredients. Preheat the oven to 425 F. Beat the pumpkin, evaporated milk, and eggs in a medium bowl using a hand mixer. Add the sweetener, cinnamon, ginger, nutmeg, salt, and cloves and stir to mix. Pour the filling into an uncooked 9-inch pie crust. Bake for 15 minutes.
From thespruceeats.com


CRUSTLESS BROWN-SUGAR PUMPKIN PIE RECIPE - SUNSET MAGAZINE
1. Preheat oven to 425°. Whisk spices and salt in a small bowl. Slit vanilla bean lengthwise, then scrape out seeds; add them to a large bowl. (Bury vanilla pod in sugar for future baking, if you like.) To seeds, add pumpkin, eggs, and sugar and whisk to blend, using a sideways stirring motion so as not to beat in air (pie will be smoother).
From sunset.com


MARTHA STEWART SUGAR PUMPKIN PIE RECIPE - DELISH
2009-10-15 Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and …
From delish.com


MAPLE BROWN BUTTER PUMPKIN PIE RECIPE - BUDGET BYTES
2019-10-30 Add the maple syrup, brown sugar, cinnamon, ginger, cloves, and salt to the bowl with the brown butter. Stir to combine. Add the eggs and pumpkin purée to the bowl with the butter and spices. Whisk until smooth. Lastly, add the evaporated milk, and whisk until smooth again. Place the pie dish with pie crust on a baking sheet for easy transport ...
From budgetbytes.com


THE BEST SOUTHERN SWEET POTATO PIE! | THE NOVICE CHEF
2019-09-23 Whisk in sugar, brown sugar, whole milk, eggs, vanilla extract, cinnamon, nutmeg, salt and cloves. Whisk until mixture is well combined. Pour filing into unbaked piecrust. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The pie will rise while baking and then deflate as it cools.
From thenovicechefblog.com


HOMEMADE PUMPKIN PIE RECIPE - DINNER AT THE ZOO
2020-07-15 Instructions. Place the pie crust in a 9 inch pie pan. Preheat the oven to 425 degrees F. Place the pumpkin puree in a food processor along with the brown sugar, cinnamon, nutmeg, salt and cloves. Pulse to combine. Add eggs 1 at a time, pulsing after each addition.
From dinneratthezoo.com


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