Desserts · Fall (Halloween & Thanksgiving) · pies

Brown Sugar Pie

Brown Sugar Pie by Rumbly in my TumblyIt’s almost November!! I feel like I should say that louder because I am so happy about it.  YOU GUYS, IT’S ALMOST NOVEMBER!!

Brown Sugar Pie by Rumbly in my Tumbly



Brown Sugar Pie by Rumbly in my Tumbly

This is probably my favorite month of the year.  Starbucks Christmas cups.  Christmas carols.  Turkey.  Family.  Thanksgiving.  Cutting down my Christmas tree and decorating it with the kids.

Brown Sugar Pie by Rumbly in my Tumbly

Oh yeah, and pie.  So much glorious pie.

Brown Sugar Pie by Rumbly in my Tumbly

This particular pie is a brown sugar and cinnamon pie.  With butter in it. And vanilla.  That’s right, a brown sugar-cinnamon-butter pie.  Kind of like a pecan pie without any pecans in it.  Never heard of a brown sugar pie?  Me either until pinterest led me to this masterpiece.

Brown Sugar Pie by Rumbly in my Tumbly

To Karly over at Buns in my Oven: Thank you for the recipe and also for the extra 4 lbs I gained after eating this whole. entire. pie.

Brown Sugar Pie by Rumbly in my Tumbly

This is super easy to make and completely delicious and a little different and it’s guaranteed to be a hit with your family this Thanksgiving.  You could even use a store bought pie crust if you want.  A homemade one will obviously be better because homemade pie crust is life, but hey, Thanksgiving is a busy day.

Brown Sugar Pie by Rumbly in my Tumbly

You know what I did with this pie? I topped with with some butter pecan ice cream.  You don’t have to do ice cream, but mmmmm… ice cream.  Vanilla would be good too.

Brown Sugar Pie by Rumbly in my Tumbly

Enjoy and Happy Turkey Day!

Brown Sugar Pie by Rumbly in my Tumbly

Recipe from Buns in my Oven


For the pie crust:

  • 2 cups All Purpose Flour
  • 1 teaspoon salt
  •  3/4 cup well-chilled Crisco® All-Vegetable Shortening
  • 4 to 8 tablespoons ice cold water

For the pie filling:

  • 2 cups brown sugar
  • 6 tablespoons flour
  • 12 ounces evaporated milk
  • 4 tablespoons butter
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla


For the pie crust:

BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.

 SHAPE dough into a ball. Flatten ball into 1/2-inch thick round disk.
TIP –For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
ROLL dough  from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate.
Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Place in fridge while you make your filling.

For the pie filling:

Whisk together the brown sugar and flour in a small saucepan.  Turn on heat to medium and whisk in the evaporated milk, butter, cinnamon, and salt. Continue cooking, whisking constantly, until the butter has melted and the mixture is fully combined and begins to boil.

Continue whisking and let come to a full boil for one minute. Mixture should begin to thicken to the consistency of a thick gravy.

Remove from heat and stir in the vanilla.

Pour mixture into prepared pie crust and bake at 400 degrees for 5 minutes.

Reduce oven temperature to 350 degrees and continue baking for 25 minutes.

Cool on the counter for at least 2 hours before cutting and serving.



Brown Sugar Pie by Rumbly in my Tumbly



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