Brown Butter Pumpkin Pie Recipe

Introduction

Brown Butter Pumpkin Pie takes the classic fall dessert up a notch with the rich, nutty flavor of browned butter in the filling. This recipe offers a flaky homemade crust and a perfectly spiced pumpkin custard that’s comforting and elegant for any occasion.

Ingredients

• 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)
• 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 and 1/2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground all-spice
• 1/4 teaspoon ground cloves
• 1/8 teaspoon black pepper

Instructions

1. Step 1: For the crust, combine flour, sugar, and salt in a food processor or blender. Add the cold butter cubes and pulse until the mixture resembles coarse meal, with butter pieces no smaller than peas.
2. Step 2: Slowly add just enough ice water to form moist clumps. Gather the dough into a ball, divide it in half, form into disks, wrap in plastic, and refrigerate for at least one hour.
3. Step 3: Remove one dough disk from the fridge 15 minutes before rolling to prevent cracking. Lightly flour your work surface and rolling pin.
4. Step 4: Roll the dough from the center outward, rotating the disk a quarter turn after each stroke, until about 16 inches in diameter and 1/4 inch thick. Use flour sparingly to avoid sticking.
5. Step 5: Fold the dough in half and place over a 10-inch pie pan. Unfold and gently press the dough into the pan, eliminating air bubbles. Trim the overhang to 1 and 1/2 inches, fold it under, and crimp the edges. Cover and chill for at least one hour.
6. Step 6: Preheat the oven to 375°F. Line the crust with scrunched parchment paper and fill with pie weights or dry beans. Bake on the lower rack for 10 minutes.
7. Step 7: Remove weights and parchment, prick the crust bottom with a fork, and bake another 8 to 10 minutes until the crust starts to brown. Cool on a wire rack. Lower oven temperature to 350°F.
8. Step 8: Melt the butter in a heavy pan over medium-low heat. Continue whisking as it foams and turns deep golden brown. Stir in the brown sugar, then remove from heat.
9. Step 9: In a large bowl, combine the browned butter mixture, pumpkin puree, and sweetened condensed milk. Whisk in eggs, yolks, vanilla, and all spices until smooth, about one minute.
10. Step 10: Pour filling into the par-baked crust. Bake on the lower oven rack for 1 hour, or until the center is just set but still slightly jiggly.
11. Step 11: Cool the pie on a wire rack for two hours, then refrigerate for at least two more hours before slicing. Serve with whipped cream if desired.

Tips & Variations

• Use cold butter and work quickly when making the crust to ensure flakiness.
• If you prefer a spicier pie, increase the cinnamon and ginger by 1/2 teaspoon each.
• Freeze the second dough disk for up to 2 months for another pie later.
• For a dairy-free version, substitute the sweetened condensed milk with coconut milk and use a vegan butter alternative.

Storage

Store leftover pie covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave or enjoy chilled. For longer storage, freeze the pie tightly wrapped for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pumpkin puree for this pie?

Yes, you can substitute canned pumpkin puree with homemade pumpkin puree, but make sure it’s thick and not watery to maintain the right filling consistency.

Why is the pie center still jiggly when I take it out of the oven?

The center should be slightly jiggly when you remove the pie because it will continue to set as it cools. Overbaking can lead to cracks and a dry texture.

Brown Butter Pumpkin Pie Recipe

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★★★★★

4.8 from 95 reviews

• Author: anna
• Total Time: 2 hours 50 minutes
• Yield: 1 10-inch pie, serves 8 1x

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Description

This Brown Butter Pumpkin Pie features a flaky, buttery crust paired with a rich and spiced pumpkin filling enhanced by the nutty flavor of browned butter. The pie is par-baked for a crisp base and then filled with a velvety mixture of pumpkin puree, sweetened condensed milk, eggs, and warming autumn spices. Perfect for fall celebrations or any dessert craving, this classic pie is best served chilled with a dollop of whipped cream.

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Ingredients

Scale 1x2x3x

For the Pie 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 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 and 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

1. Make the crust dough: In a food processor or blender, combine the flour, granulated sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse meal with pea-sized butter pieces. Gradually add ice water, just enough to form moist clumps. Gather the mixture into a ball, divide it into two equal portions, shape each into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
2. Roll out the dough: Remove one disk from the fridge 15 minutes before rolling to soften slightly. Lightly flour your work surface and rolling pin. Place the dough in the center and roll from the center outward evenly, rotating the dough a quarter turn after each roll. Add flour as needed to prevent sticking. Roll until the dough measures about 16 inches in diameter and about 1/4 inch thick, being careful not to overstretch the center.
3. Fit dough into pie pan: Fold the dough in half and place it on the edge of a 10-inch pie pan. Unfold and gently press it into place, ensuring no air pockets. Trim the edges to leave a 1 and 1/2 inch overhang, then fold the excess under and crimp the edges decoratively. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
4. Par-bake the crust: Preheat the oven to 375°F (190°C). Remove crust from fridge, line it with crumpled parchment paper, and fill with pie weights or dry beans evenly. Bake in the lower third of the oven for 10 minutes. Remove weights and parchment paper, prick the base all over with a fork, and bake for another 8 to 10 minutes until the bottom starts to brown. Remove and cool on a wire rack. Reduce oven temperature to 350°F (175°C).
5. Make the brown butter pumpkin filling: In a heavy-bottomed skillet or saucepan over medium-low heat, melt the butter and continue cooking, whisking often, until it foams and turns a deep golden brown with a nutty aroma. Remove from heat and whisk in the brown sugar until smooth.
6. Combine filling ingredients: Transfer the brown butter mixture to a large bowl. Add pumpkin puree and sweetened condensed milk, whisking until smooth. Whisk in the eggs, egg yolks, vanilla extract, cinnamon, ginger, nutmeg, allspice, cloves, and black pepper until well combined and slightly frothy, about 1 minute.
7. Assemble and bake: Pour the pumpkin filling into the par-baked crust. Bake in the preheated oven on the lower third rack for about 1 hour or until the center is almost set with a slight jiggle remaining.
8. Cool and chill: Let the pie cool on a wire rack for 2 hours, then refrigerate for at least 2 more hours to fully set before slicing. Serve chilled with whipped cream if desired.

Notes

• Use cold butter and ice water to achieve a tender and flaky crust.
• Do not overwork the pie dough to keep it flaky.
• Rolling the dough evenly helps prevent cracks and overstretching.
• Brown butter adds a rich, nutty flavor that enhances the pumpkin filling.
• Watch the pie during the last 15 minutes of baking to avoid overbaking, as the filling will continue to set while cooling.
• The pie can be stored covered in the refrigerator for up to 3 days.
• For ease, freeze the second disk of dough for another use.
• Add a pinch of black pepper for a subtle warmth that complements the spices.

• Prep Time: 1 hour 30 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Brown Butter Pumpkin Pie, Pumpkin Pie, Autumn Dessert, Thanksgiving Pie, Holiday Pie, Brown Butter Dessert, Pumpkin Spice Pie