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Brown Butter Pumpkin Pie

Brown Butter Pumpkin Pie

This Brown Butter Pumpkin Pie is everything you love about a classic holiday dessert—with a cozy, nutty twist. Smooth, spiced filling meets a golden, flaky crust, bringing autumn joy to every bite.
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Prep Time 45 minutes
Cook Time 1 hour
Chill & Cool Time 4 hours
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 460 kcal

Equipment

  • 9-inch Pie Dish
  • Rolling Pin
  • Food processor (optional)
  • Mixing Bowls
  • Heavy-bottom saucepan
  • Whisk
  • Parchment Paper
  • Pie weights or beans

Ingredients
  

For the Crust

  • 2.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 0.5 tsp salt
  • 1 cup cold unsalted butter cut into cubes
  • 0.5 cup ice water as needed to bring dough together

For the Filling

  • 4 tbsp unsalted butter for browning
  • 0.33 cup light brown sugar packed
  • 15 oz pumpkin puree not pie filling
  • 14 oz sweetened condensed milk
  • 2 large eggs
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1.5 tsp ground ginger
  • 0.5 tsp nutmeg
  • 0.5 tsp allspice
  • 0.25 tsp ground cloves
  • 0.125 tsp black pepper optional, enhances spice

Instructions
 

  • Make the crust: In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until crumbly. Slowly add ice water until dough holds. Divide, wrap in plastic, and chill 1 hour.
  • Roll and prepare the crust: Rest dough 15 mins. Roll out to ¼-inch thick and line pie pan. Trim, tuck, and crimp edges. Chill while making filling.
  • Blind bake: Preheat to 375°F. Line crust with parchment and weights. Bake 10 mins, remove weights, prick bottom, and bake 8–10 more mins until lightly golden. Cool and reduce oven to 350°F.
  • Brown the butter: Melt butter in saucepan over medium heat, whisking constantly until golden brown and nutty. Remove from heat and whisk in brown sugar.
  • Make filling: In large bowl, combine brown butter mixture with pumpkin and condensed milk. Whisk in eggs, yolks, vanilla, and spices until smooth.
  • Assemble and bake: Pour filling into warm crust. Bake at 350°F for 55–65 minutes until edges are set and center jiggles slightly. Cool 2 hours, then chill.

Notes

This pie is make-ahead friendly and even better the next day. Serve with whipped cream or candied pecans for a stunning finish.
Keyword Brown Butter, Fall Dessert, Pumpkin Pie, Thanksgiving