Brown Sugar Pumpkin Pie ~

The distinct flavor of dark brown sugar adds a rich, molasses-like sweetness to classic pumpkin pie.

Serve this velvety smooth and indulgent dessert chilled or at room temperature.

Brown Sugar Pumpkin Pie ~ Dark brown sugar adds a rich, molasses-like sweetness to classic pumpkin pie. Perfect for the holiday table!

Table of Contents

Easy Pumpkin Pie Recipe

I like this homemade pumpkin pie recipe, especially this time of year, because it doesn’t compromise on flavor or texture. It’s a vegan pumpkin pie that everyone at your holiday table will savor and enjoy, regardless of dietary preferences.

Brown Sugar Pumpkin Pie is sure to become one of your new favorite Thanksgiving desserts!

The dark brown sugar adds a rich molasses undertone that gives a more complex flavor overall as compared to the more neutral sweetness of a classic pie made with white sugar. And that pumpkin spice aroma – it’s a whole vibe.

What makes this recipe work so well is incorporating a few simple ingredient swaps from traditional pumpkin pie.

One of the key aspects of making a vegan pumpkin pie involves replacing eggs, and a fantastic substitute for this purpose is cornstarch. Cornstarch acts as a binder, helping to set the pie filling and achieve that perfect, creamy consistency without the need for eggs.

We’re also using dairy-free half-and-half in place of evaporated milk, sweetened condensed milk, or heavy cream.

Ingredients for Brown Sugar Pumpkin Pie

You will need the following:

1 1/2 cups pumpkin puree
3/4 cup dark brown sugar, packed
1/4 cup cornstarch
2 1/4 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 cup dairy-free half-and-half
1/4 cup maple syrup
1 teaspoon vanilla extract
1 (9-inch) unbaked pie crust

Ingredient Notes

Pumpkin Purée – Canned pumpkin puree works just as well as fresh pumpkin puree. Note that we are using pure pumpkin and not ‘pumpkin pie filling’.
Dark Brown Sugar – For a rich molasses flavor and deep color. Light brown sugar will result in a slightly sweeter and softer color pie.
Cornstarch – For this recipe, cornstarch is used as a binding agent. It’s the secret ingredient that takes the place of eggs in a classic pumpkin pie recipe and makes the pie firm up during baking.
Pumpkin Pie Spice – This blend of warm spices including cinnamon, nutmeg, ginger, and cloves adds the cozy and seasonal flavor we love.
Salt – Just a pinch to balance the sweetness.
Dairy-Free Half-and-Half – I used Silk brand vegan half-and-half for this recipe.
Maple Syrup – Pure maple syrup will give the most robust flavor.
Vanilla Extract – An equal amount of vanilla bean paste will also work.
Unbaked Pie Crust – For convenience, I used a plant-based store-bought pie crust. Take the pie dough out of the tin, set it in a pie dish, and crimp the edges of the pie crust for a most homemade look. 😉

How to Make Brown Sugar Pumpkin Pie

STEP ONE: Preheat the oven to 350°F. Set an oven rack to the lower third of the oven.

STEP TWO: In a large mixing bowl, use an electric mixer on low speed to combine the pumpkin puree, brown sugar, cornstarch, pumpkin pie spice, and salt.

STEP THREE: Mix or whisk in the half-and-half, maple syrup, and, vanilla extract until thoroughly combined. Adjust pumpkin spice as needed. Pour the entire mixture into the pie shell.

STEP FOUR: Bake in the preheated oven for 1 hour, or until the center of the pie is set. (The center will be slightly firm and no longer jiggle like a liquid.)

STEP FIVE: Cool completely on a wire rack then slice and serve.

Storage

Leftover pie should be covered with aluminum foil or plastic wrap and stored in the refrigerator.

More Holiday Recipes You’ll Love!

Follow This Wife Cooks on Instagram | Facebook | Pinterest