White or brown sugar for pumpkin pie?

[Teraesa22]

Not a baker! I've seen recipes using both... What are the advantages and disadvantages?

[Davwud]

In a larger context you'd do well to avoid the use of white sugar as much as possible. I'm not here to debate health issues that some people raise. It's simply about taste. White sugar is relatively uni-dimensional. On the other hand, brown sugar, honey, molasses, maple syrup, et al. have a much better depth of flavour.

DT

[CanadaGirl]

True. But then sometimes any sugar other than white takes over a dish and all I am focused on is the unexpected sweetener taste. As a proud Nova Scotian, I love my molasses, but I wouldn't want it in a shortbread.

[Davwud]

Yes. Which is why I said "As much as possible."

DT

[tim irvine]

Our household still has brown but uses turbinado in lieu of white.

[CanadaGirl]

I use brown in mine. FYI, I use the recipe in ATK Family Cookbook; it is always a big hit and I highly recommend the recipe.

[mwhjunk]

Thanks all. This is my contribution for the holiday and everyone loves it to the point I have to make TWO. I think I'm going to try one of each and see what happens. Since they travel they fall anyway. But I'm not allowed in unless I bring it.

[mwhjunk]

I was so impressed with that cookbook i just bought a new one for my daughter and a used one for myself. Thanks. A great addition to our collections.

[CanadaGirl]

No problem. I've made some things from it that weren't to our taste, but I've never had anything not turn out.

[Emme]

i do almost all brown sugar, and a little bit of white, but i also don't do it with evaporated milk, so my version is a bit different... always well received tho!

[mwhjunk]

Can I ask a similar question? I make a pumpkin souffle which everyone loves and I've always had the feeling it would be better with brown sugar rather than white. Is the fact that it is a souffle make no brown sugar? Thanks

[goodhealthgourmet]

you can absolutely use brown sugar in a souffle...and i'm willing to bet your instinct that it will be even better is correct ;)

[ipsedixit]

The problem with using brown sugar in a souffle is that the molasses in brown sugar makes it denser and heavier (due to the moisture content). This can impede the rise in your souffle.

That said, if you'd like to incorporate a bit of the molasses flavor found in brown sugar in your pumpkin souffle, add a bit of brown sugar in the pumpkin puree filling and stick to white granulated sugar in the souffle dough.

Hope that helps.

[rcallner]

But real brown sugar doesn't contain molasses.

[mwhjunk]

Don't know if this is reliable but according to Wikipedia:

Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or it is produced by the addition of molasses to refined white sugar.

Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular brown sugar contains up to 10% molasses

Which also answers my question about difference between light and dark.

[ipsedixit]

But real brown sugar doesn't contain molasses.
___________________________________________

Huh?

Brown sugar gets its distinctive color and flavor from the presence of molasses. It may be either unrefined or partially refined, so that it naturally retains molasses, or it may be produced by adding molasses to refined white sugar. The latter method is more common in commercial brown sugar. In addition to its brown color and rich flavor, brown sugar differs from white sugar in its consistency, which is finer, softer, and moister.

Natural brown sugar, or raw sugar, is unrefined and minimally processed, produced from the first crystallization of sugar cane juice. It gets its color and flavor from the sugar cane itself, rather than from any additional ingredients. Natural brown sugar is often darker and has a stronger molasses taste than other types of brown sugar, and it also contains more minerals. Raw sugar from different parts of the world often takes on the unique taste of the plants it is extracted from.

Most brown sugar for sale in supermarkets is simply refined sugar with molasses added. The amount of molasses determines whether the sugar is light brown sugar or dark brown sugar - consisting of 3.5% and 6.5% molasses respectively. The type of brown sugar used in a recipe is usually a matter of personal preference.

(cite: http://www.wisegeek.com/what-is-brown...)

[Kelli2006]

All sugar is made by refining it into white sugar and then molasses is added back into white sugar to make brown sugar. That is why you can make your own brown sugar at home with a food processor and that jar of molasses that everybody seems to have.

I prefer to make my own because I like the strong taste of more molasses than national brands and I can also process the white sugar into finer baker's sugar before I add the molasses.

You could also use turbinado sugar if you have it.

[freia]

Brown sugar! If you're hesitant, do half and half white and brown. Don't forget that brown sugar has more moisture than white, so a full one for one replacement might lead to a moister pie. If your pie recipe is "loose" to start with, you might want to use less brown sugar. When I replace, I do 1 cup of white sugar replaced by 3/4 cups brown sugar, to account for the extra moisture in brown sugar. Or you can add an extra egg white for binding. Brown sugar has more flavor and I prefer the full Demerara brown sugar, not the golden sugar you often see in the grocery store. Happy baking!

[Caitlin McGrath]

One more vote for brown sugar, which works just fine in any recipe that calls for white and gives a more interesting flavor.

[rcallner]

I love the results using organic brown sugar for reasons stated by the others. No problems with color or custard. BTW - much "brown sugar" sold is NOT brown sugar, it's white sugar colored with molasses (look at the label). You'll be very happy with the good stuff if you've been using the fake kind.

[todao]

Me too. Even though I bake using both methods, the brown sugar method produces (IMO) a richer more luxurious pie. I have done a 50/50 mix which also works out just fine.

[Teraesa22]

Does the custard portion get too dark if you use brown sugar?

[goodhealthgourmet]

i'm with The Professor. the molasses notes and more complex flavor of brown sugar really complement the pumpkin & spices.

[The Professor]

I use brown, for it's richer flavor.