Brown Family's Favorite Pumpkin Pie



Brown Family's Favorite Pumpkin Pie

Rich, Creamy, and Bursting with Classic Pumpkin Spice

The Brown Family’s Favorite Pumpkin Pie is a cherished recipe passed down through generations. Known for its perfectly creamy filling, balanced spices, and flaky crust, this pumpkin pie has earned a permanent spot on holiday tables. Its nostalgic flavor evokes the warmth of family gatherings, crisp autumn air, and cozy kitchens filled with the aroma of baked pumpkin and spices.

This recipe is easy to follow, yet produces a pie that tastes like it was made by a seasoned baker with decades of tradition behind it.

Why the Brown Family’s Pie Stands Out

  • Classic custard-style filling with the perfect balance of sweet and spice

  • Rich, creamy texture without being heavy

  • Flaky pie crust for that traditional bite

  • Time-tested flavor that appeals to all ages

Ingredients

Pie Crust

  • 1 unbaked 9-inch pie crust (homemade or store-bought)

Pumpkin Pie Filling

  • 1 can (15 oz) pumpkin puree (100% pumpkin)

  • ¾ cup (150 g) granulated sugar

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 2 large eggs

  • 1 can (12 fl oz) evaporated milk

  • 1 teaspoon vanilla extract

Optional Topping

  • Whipped cream

  • Sprinkle of cinnamon or nutmeg

Step-by-Step Instructions

1. Prepare the Crust

Preheat oven to 425°F (220°C).
Place pie crust in a 9-inch pie pan. Flute edges as desired.

2. Make the Filling

  1. In a large bowl, combine pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves.

  2. Beat in eggs, evaporated milk, and vanilla extract until smooth and creamy.

3. Assemble the Pie

Pour the pumpkin mixture into the prepared pie crust and smooth the top.

4. Bake

  1. Bake at 425°F (220°C) for 15 minutes.

  2. Reduce heat to 350°F (175°C) and bake for an additional 35–40 minutes, or until a knife inserted near the center comes out clean.

  3. If edges brown too quickly, cover them with foil.

5. Cool

Allow pie to cool at room temperature for at least 2 hours to let the filling set. Refrigerate if serving later.

Tips for Perfect Brown Family Pumpkin Pie

  • Use 100% pumpkin puree, not pumpkin pie mix

  • Cool completely before slicing for clean pieces

  • Adjust spices to taste for a personal touch

  • Serve with fresh whipped cream for the traditional finish

Variations

  • Brown Family Maple Pumpkin Pie: Replace half of the sugar with pure maple syrup

  • Ginger Snap Crust: Use crushed ginger snaps for the crust instead of traditional pastry

  • Mini Pies or Tartlets: Bake in individual tart pans for smaller servings

  • Sugar-Free Option: Replace sugar with monk fruit, stevia, or erythritol

Storage & Shelf Life

  • Store covered at room temperature for up to 2 days

  • Refrigerate for up to 4–5 days

  • Freeze baked pie for up to 2 months (best sliced individually)

Frequently Asked Questions

Why does the filling sometimes crack?
Overbaking or rapid cooling causes cracks. Cover the edges with foil and avoid overbaking.

Can I use fresh pumpkin instead of canned?
Yes! Roast and puree the pumpkin, and adjust spices as desired.

How can I prevent a soggy crust?
Blind bake the crust for 5–7 minutes or brush with egg white before filling.

Final Thoughts

The Brown Family’s Favorite Pumpkin Pie is a timeless dessert that brings warmth, nostalgia, and unforgettable flavor to the table. Its creamy texture, classic spices, and buttery crust make it a holiday must-have and a recipe that will be loved for generations.

OTHER RECIPES




Ingredients
  • 1 (15 ounce) can pumpkin puree 
  • 1 (14 ounce) can sweetened condensed milk 
  • 2 egg yolks 
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon ground ginger 
  • 1/2 teaspoon ground nutmeg 
  • 1/2 teaspoon salt 
  • 2 egg whites 
  • 1 (9 inch) unbaked pie shell 
  • 2 tablespoons all-purpose flour 
  • 1/4 cup packed brown sugar 
  • 1 teaspoon ground cinnamon 
  • 2 tablespoons butter, chilled 
  • 1 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks.
 Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. 
In a large glass or metal bowl, whip egg whites until soft peaks form. 
Gently fold into pumpkin mixture. 
Pour filling into pie shell.
Bake for 15 minutes in the preheated oven. 
While the pie is baking, prepare the streusel topping: 
In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon.
 Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. 
Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the heat to 350 degrees F (175 degrees C). 
Bake an additional 40 minutes, or until set. Enjoy !

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