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Brown Sugar Pumpkin Pie

Brown sugar pumpkin pie bakes in a refrigerated pie crust with warm spices and a smooth pumpkin filling. A two-temperature bake sets the edges while leaving the center slightly jiggly for a creamy slice.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling and chilling 4 hours
Total Time 5 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated, unbaked
For the filling
  • 1 can (15 oz) pure pumpkin puree
  • 0.75 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.5 tsp salt
  • 2 eggs large
  • 1 can (12 oz) evaporated milk

Equipment

  • 1 9-inch pie plate

Method
 

Prepare the crust
  1. Heat the oven to 425°F with a rack in the lower third.
  2. Fit the pie crust into a 9-inch pie plate.
  3. Fold the excess under and crimp the edge.
  4. Refrigerate the crust while you make the filling.
Make and bake the pie
  1. In a large bowl, whisk the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  2. Whisk in the eggs.
  3. Gradually whisk in the evaporated milk.
  4. Pour the filling into the chilled crust and set the pie plate on the oven rack.
  5. Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F and bake for 35 to 45 minutes, until the edges are set, the center still jiggles slightly, and an instant-read thermometer inserted in the center reads 175°F.
  6. Cool on a wire rack for 2 hours.
  7. Refrigerate for at least 2 hours before slicing.

Notes

For the creamiest texture, remove the pie when the center still jiggles slightly and the thermometer reads 175°F. Refrigerate leftovers for 3 to 4 days; freeze yes, tightly wrapped, for up to 2 months. For a gluten-free option, use a gluten-free 9-inch pie crust.