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Best Brown Butter Pumpkin Pie Recipe: Easy & Creamy

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A rich, nutty pumpkin pie featuring browned butter for deep flavor and a creamy, dense custard texture that avoids the common pitfalls of jiggly or grainy pies. Served with a homemade cinnamon whipped cream.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 15 oz (425g) 100% pure pumpkin puree
  • 1 cup (240ml) heavy cream
  • 14 oz (397g) sweetened condensed milk
  • 2 large eggs + 1 egg yolk
  • 1/2 cup (65g) packed brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1 pie crust (homemade pastry or graham cracker)
  • For Cinnamon Whipped Cream: 1 cup heavy cream, 2 tbsp powdered sugar, 1/2 tsp cinnamon, 1/2 tsp vanilla

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Melt 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly until foam subsides and milk solids turn golden brown with a nutty aroma (5-7 minutes). Remove from heat and pour into a heat-proof bowl to cool slightly until warm.
  3. If using a homemade pastry crust, blind bake at 375°F (190°C) for 15 minutes. Let cool completely. If using a graham cracker crust, skip baking.
  4. In a large mixing bowl, whisk together brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
  5. Add pumpkin puree, heavy cream, condensed milk, eggs, egg yolk, and vanilla extract to the dry ingredients. Whisk gently until just combined. Do not overmix.
  6. Slowly drizzle the warm brown butter into the pumpkin mixture while whisking constantly to temper the eggs.
  7. Pour filling into the prepared pie crust and smooth the top.
  8. Bake for 50-60 minutes until edges are set but the center still jiggles slightly like Jell-O.
  9. Cool completely on a wire rack for at least 2 hours to allow the custard to set.
  10. While pie cools, whip 1 cup heavy cream, powdered sugar, cinnamon, and vanilla until stiff peaks form.
  11. Serve slices topped with cinnamon whipped cream.

Notes

Ensure brown butter is warm, not hot, when adding to eggs to prevent scrambling. Do not overmix the filling to avoid cracks. The pie tastes better the next day. Store leftovers in the refrigerator for up to 4 days.

Nutrition

Keywords: brown butter pumpkin pie, pumpkin pie recipe, fall desserts, Thanksgiving pie, creamy pumpkin pie, homemade pumpkin pie

Find it online: https://sizzlesprout.com/best-brown-butter-pumpkin-pie-recipe-easy-and-creamy/