Brown Sugar Pumpkin Pie

I’m resisting the urge to call this Punkin Pie. I can’t help it. Every time I go to say Pumpkin Pie, it comes out Punkin Pie. Does this happen to you? Come on, you know you want to say Punkin now, don’t ya? Dig down and find the hillbilly in ya. It’s in there somewhere. Anyhow, whether you call this Pumpkin or Punkin, I hope you’ll call it good.

Out of all the new recipes I try every year, we always go back to this Brown Sugar Pumpkin Pie. It’s my husband’s favorite version and mine too.

This pie is creamy, fluffy and down right decadent without tasting too sweet or rich. And it’s not difficult to make at all. It just uses some slightly different pumpkin pie ingredients to achieve a really yummy result.

Ingredients

• 1 9-inch deep dish frozen pie shell or (2) regular-sized pie shells
• 2 tbsp real butter melted
• 1 cup light brown sugar firmly packed
• 1 15 oz can pumpkin puree
• 3 large eggs
• 1 cup heavy cream
• ⅓ cup sour cream
• 1 tbsp pumpkin pie spice
• 2 tsp vanilla extract

Instructions

1. If you are using a frozen pie crust, you may need to partially bake it first. Check the back of the package for instructions.
2. Most frozen crusts just require that you to sit it out on the counter for about 10 minutes before putting any filling into it.
3. ...............................................

for full recipes please see : www.thecountrycook.ne

Share this post