President-elect Donald Trump received criticism for holding a campaign rally in the long deep-blue state of California, but this week's election results continue to show there is a "right-shift" to Trump and Republicans in the state.

This Homemade Brown Sugar Pumpkin Pie is a must-make for Thanksgiving and the holidays. It comes out perfectly creamy every time! A MUST-MAKE THANKSGIVING DESSERT I have been making this Pumpkin Pie with brown sugar for many years now. I have tried others but I always come back to this one. It’s my family’s favorite for every Thanksgiving! This pie is creamy and down right decadent without tasting too rich. You do need to use heavy cream for this instead of the traditional evaporated milk, but trust me on this, it really makes a HUGE difference! FREQUENTLY ASKED QUESTIONS: How do I know when my Pumpkin Pie is done baking? Oven times vary, but basically the pie should be just a tiny bit jiggly in the middle when it is done. It is overcooked when the pie has totally set up in the oven. Why is my Pumpkin Pie batter so runny? This pie mixture may look VERY thin compared to what you are used to, but don’t worry, it will thicken up in the oven. What toppings go well with Pumpkin Pie? You can enjoy a slice of this pumpkin pie all by itself or try serving with Cool Whip, whipped cream, nuts, or a scoop of ice cream. Can I use a frozen pie crust? Yes. I would suggest to par-bake it first though before adding in this filling just so it is not being baked totally from frozen. Can I use a different type of crust? Yes, I have had readers who have used graham cracker crust. While I haven’t specifically tested this myself, others have and said it worked out nicely. I’d check your specific package instructions on if it should be baked first or not. Can I freeze this pie? You sure can. You can freeze it before cooking or after cooking. Up to you. If you freeze it before, you’ll need to tack on extra cooking time. How to store leftover Pumpkin Pie? If you have leftover pie, you can cover the pie or pie slices and refrigerate them for up to 3-4 days. The crust may get a little soggier over time. You can freeze leftovers for up to 3 months in a freezer safe container. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) pie crust– you can use a deep dish frozen pie shell, refrigerated pie crust (or homemade pie crust). I like the store bought refrigerated pie crusts because you can still use your own pie pan so it still looks totally homemade, but you do what works for you. salted butter – we aren’t adding any salt to this pie so the very minimal salt in the salted butter will slightly offset the overall sweetness. light brown sugar – if you want a deeper molasses taste, you could use dark brown sugar. pumpkin puree – you can make your own pumpkin puree or buy a can of store-bought. It needs to be pure pumpkin NOT pumpkin pie filling. eggs – if you have time, allow your eggs to come to room temperature. This just helps them blend into the batter better. heavy cream – this needs to be heavy cream for the texture to be what we’re looking for. Milk would not substitute as good as the heavy cream s don’t skip it. You only make pumpkin pie once or twice a year so do it right. ? sour cream – this doesn’t add a tangy flavor, it only helps get the perfect texture. pumpkin pie spice– you can use store-bought pumpkin pie spice, or make your own homemade pumpkin pie spice vanilla extract HOW TO MAKE PUMPKIN PIE: If you are using a frozen pie crust, you may need to partially bake it first. Check the back of the package for instructions. Most frozen crusts just require that you to sit it out on the counter for about 10 minutes before putting any filling into it. Put pie crust on a baking sheet. This will make it easier to lift it in & out of the oven. If using a refrigerated pie crust, carefully unroll the pie crust and place into pie pan and crimp the edges. Preheat oven to 425 degrees F. Using an electric mixer or a whisk, mix the melted butter, brown sugar, pumpkin puree together until combined. Add in eggs, heavy cream, sour cream, spices, and vanilla. Mix until thoroughly combined. Pour batter into the pie shell, taking care not to overfill. Also, to keep the pie crust edges from getting too brown, you can put strips of aluminum foil around the crust edges before popping it into the oven. Bake for 15 minutes at 425F degrees, then reduce heat to 350F degrees and bake for about 40-50 minutes. Cool to room temperature for 2-3 hours (to allow the pie to finish setting up.) Then serve with whipped cream. CRAVING MORE? Southern Sweet Potato Pie Pumpkin Spice Cake with Cream Cheese Frosting Pumpkin Bread with Brown Sugar Glaze Pumpkin Pie Magic Cake Pumpkin Pie Coffee Cake Pumpkin Layer Cake Mini Pumpkin Cheesecakes Pumpkin Honey Bun Cake Southern Pecan Pie Buttermilk Pie Thanksgiving Recipe Roundup 40 Best Pumpkin Recipes Originally published: November 2011Updated & republished: November 2024 Print Brown Sugar Pumpkin Pie (with Video) This Homemade Brown Sugar Pumpkin Pie is a must-make for Thanksgiving and the holidays. It comes out perfectly creamy every time! Course DessertCuisine American Prep Time 20 minutes minutesCook Time 1 hour hour 5 minutes minutesTotal Time 1 hour hour 25 minutes minutes Servings 6 Calories 374kcal Author Brandie @ The Country Cook Ingredients1 refrigerated pie crust (or frozen deep dish pie crust)2 Tablespoons salted butter, melted1 cup light brown sugar, firmly packed15 ounce can pumpkin puree3 large eggs1 cup heavy cream⅓ cup sour cream1 Tablespoon pumpkin pie spice2 teaspoons vanilla extract InstructionsIf you are using a frozen pie crust, you may need to partially bake it first. Check the back of the package for instructions. Most frozen crusts just require that you to sit it out on the counter for about 10 minutes before putting any filling into it. Put pie crust on a baking sheet. This will make it easier to lift it in & out of the oven. If using 1 refrigerated pie crust, carefully unroll the pie crust and place into pie pan and crimp the edges.  Preheat oven to 425 degrees F.Using an electric mixer, mix 2 Tablespoons salted butter, melted, 1 cup light brown sugar, firmly packed, 15 ounce can pumpkin puree together until combined. Add in 3 large eggs, 1 cup heavy cream, ⅓ cup sour cream, 1 Tablespoon pumpkin pie spice and 2 teaspoons vanilla extract. Mix until thoroughly combined. Pour batter into the pie shell, taking care not to overfill. Also, to keep pie edges from getting too dark, you can wrap edge of crust in aluminum foil. Bake for 15 minutes at 425 degrees F, then reduce heat to 350 degrees F and bake for about 40-50 minutes. Cool to room temperature for 2-3 hours (to allow the pie to finish setting up) then serve with whipped cream. Video Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 374kcal | Carbohydrates: 53g | Protein: 2g | Fat: 17g | Sodium: 187mg | Sugar: 35g

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