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Brown Butter Pumpkin Pie Recipe

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★★★★★

4.8 from 137 reviews

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.

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 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Fill the Pie Crust: Pour the prepared pumpkin filling into the unbaked pie crust, spreading it evenly.
  5. 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.
  6. 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

Find it online: https://cookwithyana.com/brown-butter-pumpkin-pie-recipe/