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Brown Butter Pumpkin Pie

Brown Butter Pumpkin Pie

This Brown Butter Pumpkin Pie combines the comfort of classic holiday flavors with a little buttery, nutty depth from browned butter. Simple ingredients, elegant taste, and that warm nostalgia of a quiet evening in the kitchen — exactly the kind of dessert that brings people together.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 400 kcal

Equipment

  • Food Processor (optional for crust)
  • 9‑inch Pie Pan
  • Rolling Pin
  • Saucepan
  • Whisk
  • Wire Rack

Ingredients
  

For the Crust

  • 2½ cups all‑purpose flour gives the crust structure and crispness
  • 2 Tbsp granulated sugar just a touch of sweetness in the crust
  • ½ tsp salt enhances flavour and balances sweetness
  • 1 cup very cold unsalted butter, cubed for a flaky, buttery crust
  • ½ cup ice water helps bind the dough together

For the Filling

  • 4 Tbsp unsalted butter browned for that nutty, caramel‑like depth
  • ⅓ cup light brown sugar, packed adds warmth and sweetness
  • 1 15‑ounce can pumpkin puree smooth, rich base for filling
  • 1 14‑ounce can sweetened condensed milk creates a silky, creamy texture
  • 2 large eggs (room temp) help the custard set beautifully
  • 2 large egg yolks (room temp) add richness and depth
  • 2 tsp vanilla extract rounds out the flavors
  • 2 tsp ground cinnamon the heart of pumpkin spice
  • 1½ tsp ground ginger adds brightness and warmth
  • ½ tsp ground nutmeg classic holiday aroma
  • ½ tsp ground allspice adds subtle depth
  • ¼ tsp ground cloves brings an earthy, spicy touch
  • ⅛ tsp black pepper enhances all the other spices with a faint edge

Instructions
 

  • Step 1: Prepare the crust. Combine flour, sugar, and salt. Pulse in cold butter until mixture resembles coarse crumbs. Slowly add ice water until dough clumps together. Form into discs, wrap, chill for at least 1 hour.
  • Step 2: Roll out dough on lightly floured surface to about 16‑inch diameter and ~¼‑inch thick. Transfer to pie pan, trim and crimp edges. Chill again while oven preheats.
  • Step 3: Blind‑bake the crust. Preheat oven to 375 °F. Line crust with parchment and pie weights (or dry beans). Bake 10 minutes. Remove weights, then bake another 8‑10 minutes until lightly golden. Set aside and reduce oven to 350 °F.
  • Step 4: Brown the butter. In a small saucepan melt butter over medium heat. Whisk constantly as it foams and turns golden brown and smells nutty. Remove immediately when you see brown specks.
  • Step 5: In a large bowl combine the browned butter + brown sugar. Then add pumpkin puree, sweetened condensed milk, eggs, yolks, vanilla, cinnamon, ginger, nutmeg, allspice, cloves, and black pepper. Whisk until smooth and fully combined.
  • Step 6: Pour the filling into the prebaked crust. Bake in lower third of oven for about 1 hour, or until edges are set but the centre still has a slight jiggle.
  • Step 7: Cool completely on a wire rack (at least 2 hours), then chill in the refrigerator for a further 2 hours before slicing.
  • Step 8: Serve each slice with a generous dollop of whipped cream (and optionally candied pecans or a sprinkle of cinnamon) and enjoy the silky texture and rich flavour.

Notes

This version of pumpkin pie uses browned butter to add nutty, caramel‑like depth to the filling — a small extra step that makes a big difference in flavor. It’s inspired by classic “brown butter pumpkin pie” recipes. :contentReference[oaicite:0]{index=0}

Nutrition

Calories: 400kcalCarbohydrates: 42gProtein: 6gFat: 22gSaturated Fat: 13gCholesterol: 110mgSodium: 280mgPotassium: 240mgFiber: 2gSugar: 30gVitamin A: 540IUVitamin C: 2mgCalcium: 80mgIron: 1.4mg
Keyword Brown Butter, Holiday Dessert, Pumpkin Pie, Thanksgiving
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