Description
A delicious twist on the classic pumpkin pie, featuring the rich, nutty flavor of brown butter.
Ingredients
Scale
- 1 1/2 cups pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup brown butter, cooled
- 1 pre-made pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream and the cooled brown butter until fully combined.
- Pour the filling into the pre-made pie crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set.
- Let the pie cool before serving.
Notes
- For a deeper flavor, let the brown butter cool completely before adding it to the mixture.
- Serve with whipped cream for added richness.
- This pie can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg