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Easy Brown Butter Pumpkin Pie with Maple Whipped Cream

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This brown butter pumpkin pie features a nutty, toasty flavor that transforms the classic dessert into something extraordinary. Topped with a cloud-like maple whipped cream, it’s the perfect holiday treat that even pumpkin pie skeptics will love.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • ½ cup unsalted butter (for browning)
  • 1 can (15 ounces) pumpkin puree
  • ¾ cup packed dark brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup heavy cream
  • 1 cup heavy cream, cold
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract

Instructions

  1. Make the brown butter: Place ½ cup butter in a light-colored saucepan over medium heat. Stir constantly until butter melts, foams, and turns golden with brown specks and a nutty aroma (about 4-5 minutes). Remove from heat and pour into a heatproof bowl to cool for 10 minutes.
  2. Make the pie crust: In a medium bowl, whisk together flour, salt, and sugar. Add cold butter cubes and work into flour with a pastry cutter or fingertips until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle 3 tablespoons ice water over mixture and stir with a fork until dough comes together. Add remaining water if needed. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Blind bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into bottom and up sides. Trim excess and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake for another 5-7 minutes until bottom looks dry and lightly golden. Set aside to cool slightly.
  4. Make the filling: In a large bowl, whisk together cooled brown butter, pumpkin puree, dark brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract. In a small bowl, combine cinnamon, ginger, nutmeg, cloves, and salt, then whisk into pumpkin mixture. Slowly pour in heavy cream while whisking gently until combined and silky.
  5. Bake the pie: Pour filling into pre-baked crust. Bake at 375°F (190°C) for 45-50 minutes. Edges should be set and slightly puffed, but center should still jiggle slightly when shaken. If crust edges brown too quickly, cover with foil after about 20 minutes. Let cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  6. Make the maple whipped cream: Just before serving, pour cold heavy cream, maple syrup, and vanilla extract into a chilled bowl. Beat with a hand mixer or stand mixer on medium-high speed until soft peaks form. Do not overbeat.

Notes

Don’t skip the blind bake to avoid a soggy crust. Watch the brown butter carefully as it can burn quickly. Use room temperature eggs to prevent the filling from becoming lumpy. Let the pie cool completely and refrigerate for at least 4 hours for the best texture. Make the whipped cream fresh just before serving.

Nutrition

Keywords: pumpkin pie, brown butter, maple whipped cream, Thanksgiving, fall dessert, easy pumpkin pie

Find it online: https://zorbmeal.com/easy-brown-butter-pumpkin-pie-with-maple-whipped-cream/