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brown sugar pumpkin custard pie - featured image

Fall Brown Sugar Pumpkin Custard Pie

  • Author: SALY
  • Total Time: 70 minutes
  • Yield: 8 servings 1x

Description

A smooth, deeply spiced pumpkin custard pie with a caramel-rich brown sugar flavor and a flaky, blind-baked crust that prevents sogginess. This make-ahead dessert is perfect for Thanksgiving.

Ingredients

Scale
  • 1 can (425g) pure pumpkin puree
  • ¾ cup (150g) brown sugar, packed
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) whole milk
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • 1 pie dough (store-bought or homemade)

Instructions

  1. Preheat oven to 375°F (190°C). Roll out pie dough to fit a 9-inch pie dish, trim edges, and crimp. Prick the bottom with a fork to dock.
  2. Place the crust in the freezer for 15 minutes while preparing the filling.
  3. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes.
  4. Remove weights and parchment, then bake for another 3 minutes to dry the bottom. Optionally brush with beaten egg white to seal.
  5. In a large bowl, whisk together brown sugar, cinnamon, ginger, nutmeg, allspice, and salt.
  6. Add pumpkin puree and mix until smooth. Whisk in eggs one at a time, then stir in heavy cream and vanilla until uniform.
  7. Pour filling into the pre-baked crust. Place on a baking sheet.
  8. Reduce oven temperature to 350°F (175°C). Bake for 45-50 minutes until edges are set but the center jiggles slightly.
  9. Let the pie cool on a wire rack for 1 hour.
  10. Refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

For a flaky crust, keep butter cold. Blind baking is crucial to prevent a soggy bottom. The pie needs to chill overnight for the best texture. Do not freeze, as the custard may become grainy. To prevent cracking, let the pie cool gradually in the turned-off oven with the door cracked open for 30 minutes after baking.

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 22
  • Sodium: 280
  • Fat: 18
  • Saturated Fat: 10
  • Carbohydrates: 35
  • Fiber: 2
  • Protein: 6

Keywords: pumpkin pie, brown sugar pumpkin, Thanksgiving dessert, custard pie, fall baking, easy pumpkin pie, make-ahead dessert

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Find it online: https://cookiqa.com/fall-brown-sugar-pumpkin-custard-pie-easy-thanksgiving-dessert/