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A pumpkin pie in a red scalloped dish with three slices cut, plus one slice on a side plate, all topped with whipped cream on a red and white checkered cloth.
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Old Fashioned Pumpkin Pie With Brown Sugar

A classic homemade pumpkin pie with brown sugar, warm spices, and a flaky butter crust. Perfect for Thanksgiving and holiday gatherings.
Prep Time20 minutes
Cook Time55 minutes
Chilling Time1 hour
Total Time2 hours 15 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 8 Servings
Calories: 324kcal
Author: Laura

Equipment

  • 9-inch Pie Plate 2 inches deep

Ingredients

Pie Crust

  • 1 1/4 cups all-purpose flour
  • Scant 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 cup cold butter
  • 2-4 tbsp cold water

Pie Filling

  • 3 eggs
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp grated nutmeg
  • 1/4 tsp salt
  • 2 cups pumpkin puree
  • 1 12 oz can evaporated milk

Instructions

Make Your Pie Dough

  • Whirl the flour, salt, and sugar together in the bowl of a food processor
  • Cut the butter into chunks, drop it in, and pulse on and off until it looks like fine crumbs
  • With the processor running, drizzle in the water, starting with the smallest amount. If the dough clumps up, it's done. If it doesn't come together, it needs more, so add just enough to make it form a ball
  • Pat it flat into a disk, wrap it, and chill for at least 1 hour

To Make the Pie

  • Preheat the oven to 450°F
  • After an hour, pat out the disk of pie dough and roll it out to several inches wider than your pie pan
    A sheet of thin, rolled-out dough dusted with flour.
  • Sprinkle flour into the bottom of your pie pan
    A red pie dish lightly dusted with flour.
  • Lay the crust into the pan and press it into the pie pan. Don't stretch the dough
    An unbaked pie crust with a crimped edge in a red pie dish on a wooden surface.
  • Cut the crust to fit the edges of the pie pan. If there are any places that need a patch of pie dough, use water on a scrap and patch the area that needs help
  • Crimp or pinch the edges of the pie crust
  • Set the pie pan in the fridge to keep cold while making the pie filling
  • Beat the eggs together until well combined
    Three raw eggs in a glass mixing bowl.
  • Add the evaporated milk and stir to combine again
  • Then add the sugar, salt, spices, and pumpkin to the eggs and stir to combine well
    A metal whisk resting in a bowl containing beaten eggs, pumpkin puree, and brown sugar.
  • Once well combined, set aside
  • Place a baking sheet in the hot oven
    Unbaked pie crust resting in a fluted red pie dish.
  • Place the prepared crust onto the baking sheet
  • Carefully ladle or pour the pie filling into the prepared pan
    An unbaked pumpkin pie in a scalloped red dish on parchment paper.
  • Bake in the preheated oven for 15 minutes
  • Reduce the heat to 325°F and continue baking for 30-40 minutes, or until the pie is almost set. The center can be jiggly; it will firm up as it cools
    A pumpkin pie in a red fluted pie dish.
  • Cool completely
  • Store in the fridge as soon as it cools completely
    Pumpkin pie in a red fluted pie dish, with two slices on the dish and one slice on a separate plate, all topped with whipped cream swirls.

Video

Nutrition

Serving: 1 Serving | Calories: 324kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 548mg | Potassium: 212mg | Fiber: 2g | Sugar: 29g | Vitamin A: 9977IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg
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