Brown Butter Pumpkin Pie Recipe

Discover the ultimate Brown Butter Pumpkin Pie recipe with a flaky homemade crust and rich, nutty filling spiced to perfection. Perfect for Thanksgiving, fall gatherings, or any occasion, this creamy dessert is easy to make with detailed tips, variations, and FAQs included. Serve with whipped cream for a festive treat!

Ingredients

For the Crust:

• 2 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 cup very cold unsalted butter, cut into small cubes
• 1/2 cup ice water (you may not use it all)

For the Brown Butter Pumpkin Pie Filling:

• 4 tablespoons (57g) 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
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/8 teaspoon black pepper

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Instructions

For the Crust:

1. In a food processor or blender, mix the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces.
2. Gradually add ice water, a little at a time, until the dough starts to come together into moist clumps. Avoid overmixing.
3. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. (You’ll need only one disk for this recipe; freeze the other for future use.)
4. Remove the dough from the fridge 15 minutes before rolling. On a lightly floured surface, roll the dough into a 16-inch circle, about 1/4-inch thick.
5. Gently transfer the dough to a 10-inch pie pan, pressing it into the sides and bottom without stretching. Trim excess dough, leaving a 1 1/2-inch overhang. Tuck the overhang under and crimp the edges.
6. Cover the crust lightly with plastic wrap and refrigerate for at least 1 hour.

Par-Baking the Crust:

1. Preheat the oven to 375°F (190°C). Line the chilled crust with crumpled parchment paper and fill with pie weights or dry beans.
2. Bake in the lower third of the oven for 10 minutes. Remove the weights and parchment paper, then prick the bottom of the crust with a fork.
3. Bake for an additional 8 to 10 minutes, or until the bottom begins to brown lightly. Cool on a wire rack and reduce the oven temperature to 350°F (175°C).

For the Brown Butter Pumpkin Pie Filling:

1. In a skillet, melt the butter over medium-low heat. Continue cooking, whisking frequently, until it foams and turns golden brown. Stir in the brown sugar and remove from heat.
2. In a large bowl, combine the butter mixture, pumpkin puree, and sweetened condensed milk. Whisk until smooth.
3. Add the eggs, yolks, vanilla, and spices. Whisk until fully incorporated.

Assembly and Baking:

1. Pour the filling into the partially baked crust. Bake in the lower third of the oven for 1 hour, or until the center is almost set but slightly jiggly.
2. Cool the pie on a wire rack for 2 hours. Refrigerate for at least 2 more hours before slicing.
3. Serve with whipped cream and enjoy!

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Why You’ll Love This Recipe

• Rich Flavor: The brown butter adds a nutty depth that complements the warm pumpkin spices.
• Perfect Texture: A creamy, silky filling paired with a flaky homemade crust.
• Impressive Presentation: A showstopper dessert for any fall gathering or holiday table.
• Make-Ahead Friendly: Prepare it in advance and keep it refrigerated until serving.

Tips

• Cold Ingredients for Crust: Ensure the butter and water are very cold to achieve a flaky texture.
• Avoid Overmixing: Gently mix the crust and filling to prevent toughness or cracking.
• Par-Baking is Key: Helps prevent a soggy bottom crust.
• Temperature Check: Use an oven thermometer for accurate baking results.

Variations and Substitutions

• Crust Options: Use a store-bought crust for convenience or a gingersnap crust for added spice.
• Spice Level: Adjust the spices to your preference or use pumpkin pie spice as a shortcut.
• Dairy-Free: Substitute sweetened condensed milk with a coconut-based alternative.
• Gluten-Free: Swap all-purpose flour for a gluten-free baking blend.

FAQs

Can I make this pie ahead of time?
Yes, the pie can be made 1 to 2 days in advance. Keep it refrigerated until serving.

What’s the best way to store leftovers?
Cover the pie tightly and refrigerate for up to 4 days.

Can I freeze this pie?
Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Why is my pie cracked?
Overbaking or overmixing can cause cracks. Keep an eye on the baking time and mix gently.

Serving and Suggestions

• Classic: Serve chilled or at room temperature with a dollop of whipped cream.
• Garnish: Sprinkle with cinnamon or nutmeg for extra flair.
• Pairings: Serve alongside a hot cup of coffee, spiced cider, or chai tea.
• Holiday Spread: A perfect dessert centerpiece for Thanksgiving or fall gatherings.