Thanksgiving Brown Sugar Pumpkin Pie

Brown Sugar Pumpkin Pie

  1. Preheat the oven to 400°F.
  2. On a lightly floured surface, roll pie dough into a 14-inch round. Transfer to a pie dish and crimp the edges. Refrigerate the pie shell while preparing your filling.
  3. Whisk 2 eggs in a medium-sized bowl. Add the pumpkin pie filling and whisk until smooth.
  4. Pour the prepared filling into the pie shell. Brush the crust edge lightly with water and sprinkle with finishing sugar.
  5. Bake on the middle rack for 10 minutes at 400ºF then reduce heat to 325ºF. Cook until the custard is set, and a knife gently poked into the filling comes out clean – about 25-35 minutes, depending on your oven.
  6. Allow the pie to cool before serving with whipped cream or reheat in the oven during dinner covered with foil.


K&M Pumpkin Pie Filling (evaporated milk, pumpkin puree, brown sugar, cinnamon, salt, ground ginger, fresh ginger, cloves, nutmeg, ground allspice, black pepper), K&M Pie Dough (flour, sugar, salt, butter), K&M Whipped Cream (cream, confectioners sugar)

milk, wheat

Written by Kitchen & Market
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