Brown Butter Pumpkin Pie Recipe
Introduction
Brown Butter Pumpkin Pie is a delicious twist on a classic favorite, adding a rich, nutty flavor that takes pumpkin pie to the next level. This recipe combines the warmth of pumpkin spice with the deep aroma of browned butter for a perfect autumn dessert.
Ingredients
- 1 prepared pie crust
- 6 tablespoons unsalted butter
- 1 ¾ cups pumpkin purée
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 1 ½ teaspoons pumpkin spice
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and set aside.
- Step 2: In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma, about 4-5 minutes. Remove from heat and let cool slightly.
- Step 3: In a large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, heavy cream, pumpkin spice, salt, and vanilla extract until smooth.
- Step 4: Slowly whisk the browned butter into the pumpkin mixture until well combined.
- Step 5: Pour the filling into the prepared pie crust and smooth the top.
- Step 6: Bake for 55-65 minutes, or until the center is set but still slightly jiggly. If the crust edges brown too quickly, cover them with foil.
- Step 7: Remove from the oven and let the pie cool completely before slicing. Chill in the refrigerator for at least 2 hours for best results.
Tips & Variations
- Use homemade pie crust for extra flakiness, or a store-bought crust for convenience.
- Add a tablespoon of bourbon or maple syrup to the filling for a unique flavor twist.
- Serve with whipped cream or a scoop of vanilla ice cream for added indulgence.
- For a gluten-free option, substitute the pie crust with a gluten-free variety.
Storage
Store the pie covered in the refrigerator for up to 4 days. Reheat individual slices briefly in the microwave if desired, though it is also delicious served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this pie?
Yes, canned pumpkin purée works perfectly in this recipe and is the most common choice for convenience and consistency.
How do I know when the pie is fully baked?
The pie is done when the edges are set and the center jiggles slightly when you gently shake the pan. It will firm up more as it cools.
PrintBrown Butter Pumpkin Pie Recipe
This Brown Butter Pumpkin Pie elevates the classic pumpkin pie with rich, nutty browned butter that adds depth and complexity to the traditional fall favorite. The velvety pumpkin filling is perfectly spiced with warm pumpkin spice and sweetened with a balanced blend of brown and granulated sugar, baked into a flaky pie crust for the ultimate holiday dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 6 tablespoons unsalted butter
- 1 15-ounce can pumpkin purée
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 3/4 cup heavy cream
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the Brown Butter: In a small saucepan over medium heat, melt the butter and cook it until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Be sure to stir frequently to prevent burning. Remove from heat and let it cool slightly.
- Preheat Oven and Prepare Pie Shell: Preheat your oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie plate. Crimp the edges as desired and set aside.
- Make the Filling: In a large mixing bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, heavy cream, pumpkin pie spice, salt, and vanilla extract until smooth and well combined.
- Add Brown Butter to Filling: Gradually whisk the slightly cooled brown butter into the pumpkin filling mixture until fully incorporated.
- Fill and Bake: Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes or until the center is set but still slightly jiggly.
- Cool and Serve: Let the pie cool completely on a wire rack before serving. This allows the filling to fully set for clean slices. Refrigerate any leftovers.
Notes
- Ensure the brown butter is cooled slightly before mixing into the filling to avoid scrambling the eggs.
- Use canned pumpkin purée rather than pumpkin pie filling for best texture and flavor.
- If the pie crust edges brown too quickly, shield them with foil or a pie crust shield halfway through baking.
- For an extra touch, serve with whipped cream or a sprinkle of cinnamon before serving.
Keywords: brown butter pumpkin pie, pumpkin pie recipe, holiday dessert, fall dessert, Thanksgiving pie, brown butter dessert
