Silky smooth and richly spiced, my Brown Butter Pumpkin Pie is the ultimate holiday dessert!
Can you believe Thanksgiving is just weeks away? I really, truly, fully cannot. I mean, wasn’t it just July? Weren’t we just at the beach? Didn’t it feel like Summer would stay forever?
But reality is reality. And our reality is that we have 39 days until we set the table, trim the turkey, and tantalize our guests with a tempting meal. Clearly, we have a lot of (very delicious) work to do. But don’t fret! It’s going to be so much fun. And we’re going to do it all together. Starting with this brown butter pumpkin pie.
So take a quick bite ↓ and let’s get started.
Confession: I’ve been dreaming about this brown butter pumpkin pie since last May! When I first made it. Yes… I develop holiday recipes in the Spring. Blogging life is something strange and wonderful! Anyway. I tweaked the recipe a few times over the past few weeks, and finally reached brown butter pumpkin pie perfection! Each bite is rich, creamy, and SO flavorful. It’s also not cloyingly sweet… which means we get to top it with an extra fat dollop of whipped cream.
Tips and Tricks for Recipe Success:
- Make your pie crust ahead of time! You can actually do this step up to two months in advance, since pie crusts are very freezer friendly. If you prefer to make your crust the day of, be sure you plan in advance and have plenty of time. The crust needs to chill for at least an hour before being rolled out, and then another 30 minutes before being filled.
- If you simply don’t have time to make a homemade pie crust, you may use your favorite store bought 9″ pie shell instead.
- If you don’t have all of the individual spices called for in the recipe, you may substitute 2 teaspoons of pumpkin spice plus a dash of black pepper instead.
- P.S. Trust me on the black pepper!
- This recipe calls for brown butter. If you’re unfamiliar with this cooking phrase, don’t fret! Brown butter is simply butter that’s been cooked just long enough to toast the milk solids. It’s an easy step that really AMPS up the flavor of the butter and can be used in many sweet or savory dishes. I’ve included instructions on exactly how to do this in recipe box at the end of the post.
- Don’t over bake your brown butter pumpkin pie! Over baking will lead to cracking in the custard, which is never fun. To avoid this, keep an eye on your pie while it’s baking, and remove it from the oven when the edges are set but the center is still a little wiggly.
- Be sure to allow your pie to cool for at least 3 hours before slicing! It needs one hour at room temperature and at least 2 hours in the fridge. If you attempt to slice it still warm the filling will not hold its shape. It takes a full 3 hours for it to set and slice like you see in my photos.
I recommend making this brown butter pumpkin pie at least once before the holidays… and then again on the big day(s). That way you get as many slices as your little heart desires! Trust me when I say this pie goes FAST. Enjoy.
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.
Silky smooth and richly spiced, this brown butter pumpkin pie is perfect for special occasions.
- For the crust:
- 2 and 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup very cold unsalted butter, cut into tiny cubes
- 1/2 cup ice water (you probably won’t use it all)
- For the brown butter pumpkin pie:
- 4 tablespoons unsalted butter
- 1/3 cup light brown sugar, packed
- (1) 15 ounce can pumpkin puree (not pumpkin pie mix)
- (1) 14 ounce can sweetened condensed milk
- 1 large egg plus 2 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 1/8 teaspoon black pepper
- 1 and 1/2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- For the crust:
- Mix flour, sugar, and salt in a food processor or blender. Add butter and pulse until a coarse meal forms. Be sure not to pulse too long, the butter should be no smaller than the size of peas. Slowly add in just enough ice water to form moist clumps. Gather the dough into a ball and divide in half (you can use a kitchen scale if you want them to be perfectly even). Form dough into 2 balls and gently flatten into disks. Wrap each disk in plastic and place in the refrigerator to chill for at least one hour. You will only need one disk of dough for this recipe, so you may want to place the other disk in the freezer until needed.
- For the brown butter pumpkin pie:
- In a heavy-bottomed skillet or saucepan, melt the butter over medium-low heat. Continue cooking the butter after it's melted, whisking frequently, until the butter begins to foam and turns a deep golden brown. Whisk in the light brown sugar and remove from heat. Pour the butter/sugar mixture into a large bowl. Add in the pumpkin puree and sweetened condensed milk and whisk smooth. Whisk in the egg, yolks, vanilla, and spices and beat until well combined, about 1 minute.
- Preheat oven to 400 degrees (F). Lightly grease a 9" pie plate with non-stick spray OR butter and a little flour; set aside.
- Roll out half of the chilled dough on a lightly floured work surface, rolling it to about a 12-inch round. Gently place the dough into the prepared pie dish and trim the edges OR crimp them decoratively.
- Sprinkle the bottom of the pie shell with 1 teaspoon of flour (this helps soak up excess moisture) then add the pumpkin pie filling. Bake in preheated oven for 20 minutes, then reduce the heat to 350 degrees and bake for an additional 40 minutes, or until the edges are set but the center is still just a a little wobbly.
- Cool on a wire rack for one hour, then place the pie in the fridge for at least another 2 hours before slicing. Serve with whipped cream or ice cream.
Cover the crust with a pie crust shield or some aluminum foil to avoid over-browning. The pie will keep, covered in the fridge, for 5 days.
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