This Brown Butter Pumpkin Pie is everything cozy fall dreams are made of: silky pumpkin filling meets nutty, caramelized brown butter, all nestled inside a flaky, golden crust. With warm spices and the rich, toasty undertone from the brown butter, this pie is an autumn showstopper that never fails to impress. Whether you’re gathering around the Thanksgiving table or just craving something special as the leaves start to turn, this pie brings both nostalgia and a gourmet twist to the classic pumpkin dessert. Every forkful is pure joy!

Brown Butter Pumpkin Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Brown Butter Pumpkin Pie is how each ingredient plays its part perfectly—there’s nothing complicated here, just pantry staples working together to create magic. From the earthy pumpkin to the lush brown butter, every element contributes a delicious layer of flavor, aroma, and texture.

Butter: Browning the butter gives your pie a nutty richness that really sets this dessert apart from standard pumpkin pies.
Brown sugar: Adds deep molasses flavor and helps create a beautifully caramelized, slightly chewy texture in the filling.
Granulated sugar: Balances the brown sugar and ensures your pie is perfectly sweet but not overpowering.
Pumpkin puree (15 oz. can): The star of the show! Make sure to use pure pumpkin, not pumpkin pie filling, for the best flavor and consistency.
Eggs: Help bind everything together for that signature creamy custard feel.
Half & half: Brings a lovely creaminess and keeps the filling silky-smooth.
Vanilla: Rounds out the spices and adds warmth and complexity to the filling.
Ground pepper: A tiny dash brightens and sharpens the spices, making the flavors in your Brown Butter Pumpkin Pie really pop.
Ground cinnamon: The iconic spice for pumpkin desserts—don’t skimp here!
Ground ginger: Adds a subtle, peppery heat and aromatic zing.
Ground cloves: Brings deep, comforting notes and a hint of warmth.
Salt: Intensifies all the flavors and balances the sweetness of the pie.
Unbaked pie crust (10 inch): Use your favorite homemade or store-bought crust—but make sure it’s ready to cradle all that luscious filling!

How to Make Brown Butter Pumpkin Pie

Step 1: Preheat and Prep

Start by preheating your oven to 425 degrees F. This higher temperature at the beginning ensures the crust sets nicely and bakes up crisp and golden. Grab your unbaked 10-inch pie shell so it’s ready to go when your filling is prepped. By having everything set up, the baking steps will flow smoothly!

Step 2: Brown the Butter

This is the step that transforms your pie from good to magical! In a saucepan over medium heat, melt the butter, stirring constantly. Keep a close eye as the butter goes from bubbly to golden to toasty brown—it should smell irresistibly nutty and caramelized. Once browned, immediately stir in both the brown and granulated sugars, then take the pan off the heat to avoid burning. This fragrant brown butter-sugar mixture will infuse the whole pie with coziness.

Step 3: Combine Filling Ingredients

Transfer the brown butter-sugar mix into a large mixing bowl. Add the pumpkin puree, eggs, half & half, vanilla, ground pepper, cinnamon, ginger, cloves, and salt. Using an electric mixer or sturdy whisk, blend everything until totally smooth and cohesive. You’re looking for a rich, creamy base—no lumps or streaks! This is where the classic aroma of Brown Butter Pumpkin Pie starts to fill your kitchen.

Step 4: Fill and Bake

Pour your perfectly-spiced filling into the prepared pie crust, using a spatula to smooth the top if needed. To ensure the crust edges don’t over-brown, shield them with strips of foil or a pie shield. Bake at 425 degrees F for 15 minutes, then lower the temperature to 350 degrees F and continue baking for 40 to 50 minutes, until the filling is just set with a slight wobble in the center. Let your pie cool completely on a wire rack before refrigerating for a couple of hours—this helps the flavors meld and the custard set to sliceable perfection.

How to Serve Brown Butter Pumpkin Pie

Garnishes

Brown Butter Pumpkin Pie is a beauty on its own, but adding a touch of flair only makes it more memorable. A generous swirl of homemade whipped cream is classic and balances the spices, while a dusting of cinnamon or a sprinkle of toasted pecans can add crunch and visual appeal. If you’re a fan of bold flavors, a drizzle of warm caramel sauce takes things up a notch and complements the brown butter notes beautifully.

Side Dishes

This pie shines at any dessert table, but pairing it with a scoop of vanilla ice cream or a dollop of crème fraîche can make each bite feel even more decadent. For a festive twist, serve alongside a mug of chai latte, spiced apple cider, or rich hot chocolate—perfect companions for the dreamy profile of Brown Butter Pumpkin Pie.

Creative Ways to Present

Turn your Brown Butter Pumpkin Pie into a centerpiece! For special occasions, try baking mini pies in individual tart tins for guests, or cut the pie into small squares and serve as part of a dessert sampler alongside other autumn treats. You can even layer slices into parfait glasses with whipped cream and crushed gingersnaps for an elegant trifle-style twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Brown Butter Pumpkin Pie in the refrigerator, loosely covered with plastic wrap or foil. It will keep beautifully for up to 4 days, maintaining its creamy texture and bold flavor. If you like your pie super chilled, a day in the fridge also helps intensify the spices.

Freezing

This pie freezes like a dream! Once cooled, wrap it tightly in plastic wrap and then in aluminum foil, or use an airtight container. Frozen Brown Butter Pumpkin Pie can be kept for up to two months. Thaw overnight in the refrigerator for a dessert that tastes as fresh as the day you made it.

Reheating

If you prefer your pie warm, reheat slices in a 300 degrees F oven for about 10 minutes, just until gently warmed through. Be sure to cover the edges with foil to prevent overbrowning. Warm pie paired with cold whipped cream is honestly amazing!

FAQs

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works wonderfully in this recipe—just make sure it’s not too watery. If your puree seems thin, you can strain it or simmer it briefly on the stove to thicken before using.

Is it possible to make Brown Butter Pumpkin Pie dairy-free?

Yes! Swap the regular butter for a plant-based alternative (make sure it browns) and use a nondairy half & half or coconut milk. The pie will be just as luscious and satisfying with those swaps.

What if I don’t have a pie shield?

No worries—just use strips of aluminum foil to cover the edges of the crust after 15 minutes of baking. This will keep the crust from over-browning while the center cooks through.

Why do I need to chill the pie before serving?

Chilling gives the filling time to fully set, making for clean, picture-perfect slices. Plus, it allows the flavors to meld, giving your Brown Butter Pumpkin Pie that irresistible depth and richness.

Can I double this recipe for a larger crowd?

Definitely—just prepare two standard 10-inch pies or use larger baking dishes and adjust the baking time accordingly. Everyone will be happy you did!

Final Thoughts

I can’t recommend this Brown Butter Pumpkin Pie enough—it’s the kind of recipe that gets requested every year and turns even pumpkin skeptics into true believers. Give it a try, and let the cozy, nutty aroma fill your kitchen and your heart. Every bite is a celebration of fall’s best flavors!

Brown Butter Pumpkin Pie Recipe

★★★★★

5.1 from 15 reviews

Author: lilan
Total Time: 1 hour 20 minutes
Yield: 1 10-inch pie 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of fall with this Brown Butter Pumpkin Pie recipe. The nutty brown butter adds a depth of flavor to the classic pumpkin filling, making this pie a standout dessert for any autumn occasion.

Instructions

Preheat: Pre-heat oven to 425 degrees F.
Brown Butter: Heat butter on stove over medium heat until browned, stirring frequently. Stir in the sugars and remove from heat.
Mix Filling: Transfer the butter/sugar mixture into a large mixing bowl. Mix in the pumpkin puree, eggs, half & half, vanilla, pepper, cinnamon, ginger, cloves, and salt. Mix well to combine.
Fill Pie: Pour the filling into the pie crust. Use a pie shield or foil to prevent the crust from over-browning. Bake for 15 minutes. Then reduce heat to 350 degrees F and bake for another 40-50 minutes until set. Cool on a wire rack then refrigerate for a couple of hours before serving.

Notes

To enhance the flavor, consider adding a dollop of freshly whipped cream on top.
This pie can be made a day in advance and stored in the refrigerator until ready to serve.

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