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–+ servings
brown butter pumpkin pie

Brown Butter Pumpkin Pie

Elevate your autumn dessert game with our Brown Butter Pumpkin Pie recipe, where the nutty richness of brown butter meets the warm, comforting flavors of pumpkin and spices in a flaky, golden crust
Author -Shrilatha
Print Pin Recipe
Servings 8 servings
Course Dessert
Cuisine American, World Cuisine
Prep Time 30 minutes
Cook/Bake Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients
  

  • 1 9 inch pre-made pie crust (store-bought or homemade)
  • ½ cup unsalted butter
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Make Brown Butter
    In a saucepan, melt the ½ cup unsalted butter butter over medium heat. Continue cooking the butter, swirling the pan occasionally, until it turns a golden brown color and gives off a nutty aroma. Be careful not to let it burn. Once browned, remove the butter from heat and let it cool for a few minutes.
  • Make the pumpkin filling
    In a large mixing bowl, combine the 1 cup pumpkin puree ¾ cup brown sugar 3 large eggs 1 cup heavy cream 1 teaspoon vanilla extract 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon salt. Whisk until well blended.
  • Slowly pour the cooled brown butter into the pumpkin mixture, whisking continuously to incorporate it evenly.
  • Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
  • Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
  • Place the pie dish on a baking sheet and carefully transfer it to the preheated oven.
  • Bake for 45 to 50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. If the crust starts to brown too quickly, you can cover it with foil halfway through baking.
  • Once baked, remove the pie from the oven and let it cool on a wire rack. Allow it to cool completely before slicing and serving.
  • Serve the Brown Butter Pumpkin Pie chilled or at room temperature. You can optionally garnish with whipped cream or a sprinkle of cinnamon for an extra touch of indulgence.

Notes

If using a homemade pie crust, you can blind bake it before adding the filling to ensure a crisp crust. Simply line the pie crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C) for about 10 minutes before adding the filling.
Recipe Notes:
  1. Brown Butter: Browning the butter adds a rich, nutty flavor to the pie. Be careful not to let it burn while browning. Keep an eye on the butter and remove it from the heat as soon as it turns a golden brown color and gives off a nutty aroma.
  2. Pumpkin Puree: Use 100% pure pumpkin puree for the best results. Avoid using pumpkin pie filling, as it already contains added spices and sweeteners.
  3. Spices: The combination of cinnamon, nutmeg, and cloves adds warm and cozy flavors to the pie. Adjust the spice quantities to suit your taste preferences.
  4. Cooling Time: Allow the pie to cool completely on a wire rack before slicing. This allows the filling to set properly and enhances the flavors.
  5. Serving: Brown Butter Pumpkin Pie is best served chilled or at room temperature. You can garnish each slice with whipped cream or a sprinkle of cinnamon for added visual appeal.
Recipe Tips:
  1. Browning Butter: When browning the butter, use a light-colored saucepan to help monitor the color change. Swirl the pan occasionally for even browning. Take care not to overcook the butter, as it can quickly go from browned to burnt.
  2. Preparing the Filling: To ensure a smooth and well-incorporated filling, whisk the ingredients together thoroughly. Start by combining the wet ingredients and spices, then slowly add the brown butter, whisking continuously.
  3. Blind Baking: If using a homemade pie crust, consider blind baking it before adding the filling. This helps prevent a soggy bottom crust. Simply pre-bake the crust for about 10 minutes before adding the filling.
  4. Crust Protection: If the edges of the pie crust start to brown too quickly during baking, you can cover them with foil or use a pie crust shield to prevent over-browning. This allows the filling to bake evenly.
  5. Storage: After the pie has cooled completely, store any leftovers in the refrigerator. Cover the pie with plastic wrap or place it in an airtight container to maintain freshness. It can be stored for up to 3-4 days.
  6. Freezing: If you want to make the pie ahead of time, it can be frozen. Wrap the pie tightly in plastic wrap and foil, or place it in an airtight container, and freeze for up to 2 months. Thaw it in the refrigerator before serving.
https://bakewithsweetspot.com/brown-butter-pumpkin-pie-recipe/

Nutrition

Serving: 1 servingCalories: 326 kcalCarbohydrates: 24 gProtein: 4 gFat: 24 gSaturated Fat: 15 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 6 gTrans Fat: 0.5 gCholesterol: 135 mgFiber: 1 gSugar: 22 gIron: 1 mg
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