Brown Butter Pumpkin Pie Recipe
Introduction
Brown Butter Pumpkin Pie is a delightful twist on a classic dessert, adding a rich, nutty flavor to the traditional pumpkin filling. Perfect for fall gatherings or holiday meals, this pie combines creamy pumpkin with the deep aroma of browned butter for a comforting treat.
Ingredients
- 1 pie crust
- 6 tablespoons butter
- 1 cup pumpkin purée
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ¾ cup heavy cream
- 1 teaspoon pumpkin spice
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Step 1: Brown the butter by melting it in a saucepan over medium heat. Cook until it turns golden brown and releases a nutty aroma, then remove from heat and let it cool slightly.
- Step 2: In a large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, heavy cream, pumpkin spice, salt, and vanilla extract until smooth and well combined.
- Step 3: Stir the cooled browned butter into the pumpkin mixture until fully incorporated.
- Step 4: Pour the filling into the prepared pie crust, smoothing the top with a spatula.
- Step 5: Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until the center is just set but still slightly jiggly.
- Step 6: Allow the pie to cool completely on a wire rack before slicing and serving.
Tips & Variations
- For a flaky crust, chill your pie dough thoroughly before baking.
- Add a pinch of ground cloves or nutmeg for extra warmth in the spice blend.
- Use homemade pumpkin purée for a fresher flavor.
- Serve with whipped cream or a scoop of vanilla ice cream for an indulgent touch.
Storage
Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave for about 15-20 seconds if desired, but it’s also excellent served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin purée for this recipe?
Yes, canned pumpkin purée works perfectly and is a convenient option if fresh pumpkin is not available.
How do I know when the pie is done?
The pie is done when the edges are set and the center jiggles slightly when you gently shake the pan. It will continue to firm up as it cools.
PrintBrown Butter Pumpkin Pie Recipe
This Brown Butter Pumpkin Pie combines the rich, nutty flavor of browned butter with the classic spiced pumpkin filling, creating a deeply flavorful autumn dessert that is both creamy and perfectly set in a buttery crust.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 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 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and continue cooking, swirling occasionally, until it turns golden brown and releases a nutty aroma, about 5 minutes. Be careful not to burn it. Remove from heat and let it cool slightly.
- Mix Pumpkin Filling: In a large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, heavy cream, pumpkin pie spice, salt, and vanilla extract until smooth and fully combined.
- Incorporate Browned Butter: Slowly pour the slightly cooled browned butter into the pumpkin mixture while stirring continuously to ensure thorough incorporation without cooking the eggs.
- Fill the Pie Crust: Pour the prepared pumpkin filling into the unbaked pie crust, spreading it evenly.
- Bake the Pie: Preheat the oven to 350°F (175°C). Bake the pie on the middle rack until the center is just set and a knife inserted comes out mostly clean, approximately 50 to 60 minutes. The filling should still have a slight wobble in the center.
- Cool Completely: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing to ensure proper setting of the filling.
Notes
- Use fresh pumpkin purée or high-quality canned pumpkin for best flavor.
- Do not overbake; a slight jiggle in the center means the pie is perfectly cooked.
- Let the browned butter cool slightly before mixing into the filling to avoid scrambling the eggs.
- For an extra flaky crust, chill your pie crust before filling.
- Pie can be stored covered in the refrigerator for up to 3 days.
Keywords: brown butter pumpkin pie, pumpkin pie, autumn dessert, holiday pie, pumpkin spice, Thanksgiving dessert
