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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Best Brown Sugar Pumpkin Pie Recipe

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This recipe for Best Brown Sugar Pumpkin Pie, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Momma Kat


1 (9 Inch) deep dish frozen pie shell (or make your own)
2 Tbsp. real butter, melted
1 cup light brown sugar, firmly packed
1 can (15 oz.) pumpkin puree
3 large eggs
1 cup heavy cream
⅓ cup sour cream
1 Tblsp. pumpkin pie spice
2 tsp. vanilla extract

Preheat oven to 425 degrees F.
Using an electric mixer, 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. You will have some batter left over.
Also, to keep pie edges from getting too dark, wrap the 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), refrigerate til serving then serve with whipped cream.

Personal Notes:
Personal Notes:
Honestly the best pumpkin pie I have ever made. Momma Kat.




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