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Brown Butter Pumpkin Pie Recipe

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★★★★★

4.7 from 103 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Brown Butter to Filling: Gradually whisk the slightly cooled brown butter into the pumpkin filling mixture until fully incorporated.
  5. 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.
  6. 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

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