Brown Sugar Pumpkin Pie

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    Brown Sugar Pumpkin Pie

    Brown Sugar Pumpkin Pie

    (11)
    4hr45min


    11 people made this

    About this recipe: The addition of dark brown soft sugar to this pie, adds a delicious rich and deep flavour. It's sweet, lightly spiced and totally moreish. Serve for dessert or as a snack.

    Ingredients
    Makes: 2 23cm pies

    • 2 (23cm) shortcrust pastry cases
    • 4 eggs
    • 825g pumpkin puree
    • 440g dark brown soft sugar
    • 2 teaspoons ground cinnamon
    • 1 tablespoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 175ml evaporated milk

    Method
    Prep:15min  ›  Cook:30min  ›  Extra time:4hr chilling  ›  Ready in:4hr45min 

    1. Preheat oven to 220 C / Gas 7.
    2. Beat eggs lightly in a medium bowl. Add pumpkin puree, sugar, cinnamon, nutmeg, ginger and salt. Blend thoroughly, then beat in milk. Pour into pastry cases.
    3. Bake in preheated oven for 30 minutes or until set. Chill before serving.
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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (11)

    by
    13

    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! :-)  -  11 Dec 2003  (Review from Allrecipes US | Canada)

    by
    9

    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  -  10 Oct 2009  (Review from Allrecipes US | Canada)

    by
    6

    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.  -  28 Nov 2006  (Review from Allrecipes US | Canada)

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