Brown Sugar Pumpkin Pie

• Produce

  • 15 1 oz can pumpkin puree

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 cup Brown sugar, light firmly packed
  • 1 tbsp Pumpkin pie spice
  • 2 tsp Vanilla extract

• Bread & Baked Goods

  • 9 1 inch deep dish frozen pie shell

• Dairy

  • 2 tbsp Butter, real
  • 1 cup Heavy cream
  • 1/3 cup Sour cream

Found on thecountrycook.net

Description

Directions

• If you are using a frozen pie crust, you may need to partially bake it first.
• Check the back of the package for instructions.
• Most frozen crusts just require that you to sit it out on the counter for about 10 minutes before putting any filling into it.
• Or, if you are using my Wham Bam Pie Crust, just make sure you prick the inside of the crust all around with a fork, then pop it into the fridge to chill while making the filling.
• 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 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) then serve with whipped cream.