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.
Ingredients
Scale
Filling:
- 4 T. butter
- 1/4 C. brown sugar
- 1/2 C. granulated sugar
- 1 (15 oz.) can pumpkin puree
- 2 eggs
- 1 1/2 C. half & half
- 1 tsp. vanilla
- dash ground pepper
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. salt
Crust:
- 1 10-inch unbaked pie crust
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
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Pumpkin Pie, Dessert, Thanksgiving, Fall Recipe
