"Lots of brown sugar gives this pumpkin pie a rich, deep flavor." — Janie
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9-inch pie crusts
1 (29 ounce) can
packed brown sugar
This was my first attempt at pumpking pie, and it was a very easy recipe! Everyone liked it, however mine didn't quite set up, so in the future I'll add another 10 minutes or so to the cooking time. I also used 1 1/2 tsps. of Pampered Chef Cinnamon Plus instead of the individual spices and that worked out very well. Thanks for the recipe! :-)
I used this one because I could not find my tried and true pumpkin pie recipe. I was looking for one that contained brown sugar, at least in part. This one contains all brown sugar, and it's too much. I added extra spices (additional cinnamon and some ground cloves). It was good, but mine is better.
I always use this recipe...it is the same as the one on the pumpkin can...It makes 2 pies and is a very good basic pumpkin pie recipe(never fails)if directions are followed exact
I'm not a big fan of pumpkin pie, but I tried this recipe for my daughter. Loved it!
It's a hit! Nice and fluffy. Be sure to cover the crust while baking.
Turned out great!
Cooking time is way off, and we added 1/4 teaspoon cloves for a more complex taste.
I used this recipe and followed it 100%. Instead of making a pie I made tarts instead. It made 48 tarts and I had a bit left over. Still baked them at 425 and they were ready after 30 mins. They turned out awesome! I love pumpkin pie and will use this recipe from now on. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pie IV
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 69
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