Browned Butter Pumpkin Pie
Classic holiday pumpkin pie with a twist.
Equipment
- small saucepan
- Small bowl
- Mixing bowl
- measuring cups & spoons
- rubber spatula
- whisk or electric mixer
Ingredients
- 1 pie crust 9 inch
- 6 tbsp unsalted butter
- 1/4 cup brown sugar
- 1 can 15oz pumpkin puree
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ginger Preferable, freshly grated
- 1 tsp vanilla extract Not imitation vanilla
- 1 tsp kosher salt
- 1/2 tsp allspice
- 1/2 tsp nutmeg Preferably, freshly grated
- 1/4 tsp cloves, ground
- 8 oz sweetened condensed milk
- 1/4 cup heavy cream
- 3 large eggs room temp
- whipped cream for serving
Instructions
- in a small saucepan melt 6 tbsp of butter. Cook on low heat mixing consistently until the better is browned.
- Be sure to keep a close eye on your butter so that it does not burn. This process will take 2-4 minutes. Once butter is browned, pour the butter into a bowl and let cool.
- In a mixing bowl add brown sugar, pumpkin puree, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves. Blend together until fully incorporated.
- Add in cream and condensed milk. Blend together until fully incorporated.
- Add in one egg at a time making sure each egg is fully incorporated before adding the next egg.
- Lastly, add in cooled browned butter and mix together.
- Pour mixture into pie crust. Bake at 325 degrees F for 20-30 minutes or until pie is almost set but not fully set. The center of your pie should be a bit jiggly like jello.
- Once ready, remove from oven and place in the fridge to cool and set completely. This will take about 1 hour. Enjoy either warm or cold, with whipped cream or even ice cream.
Video
Notes
Brown Butter -
When unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids, the latter naturally sink to the bottom of the pan and, if left warming over a gentle heat, will begin to cook slightly and turn a deep brown color. As they reach a toasty hazelnut color, the pan is removed from the heat. The result is called beurre noisette, or brown butter.
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