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Easy Brown Butter Pumpkin Pie with Maple Cream

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A quick and easy pumpkin pie with nutty brown butter and a fluffy maple cream topping, perfect for fall gatherings or a cozy weeknight dessert.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter
  • 1 can (15 oz, 425g) pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (240ml) heavy cream (for maple cream)
  • 3 tablespoons pure maple syrup
  • 1 tablespoon powdered sugar (optional)
  • One 9-inch deep-dish pie crust (store-bought or homemade, par-baked)

Instructions

  1. Preheat your oven to 375°F (190°C). If using a store-bought crust, place it on a baking sheet. If using homemade, roll it out, fit into pie pan, crimp edges, and freeze for 15 minutes.
  2. Brown the butter: In a medium saucepan over medium heat, melt the butter, stirring constantly. After 3-4 minutes, it will foam. Continue stirring until brown specks form and it smells nutty (about 5-6 minutes total). Remove from heat and pour into a heatproof bowl to cool for 5 minutes.
  3. Mix the wet ingredients: In a large mixing bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Pour in heavy cream, vanilla extract, and cooled brown butter. Whisk until combined and silky.
  4. Add the dry spices: Sprinkle cinnamon, ginger, nutmeg, cloves, and salt over the wet mixture. Whisk gently until evenly distributed.
  5. Par-bake the crust: If needed, line crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment and bake for another 5 minutes. Let cool for 5 minutes.
  6. Pour and bake: Pour pumpkin filling into warm par-baked crust. Smooth the top. Bake at 375°F (190°C) for 45-50 minutes, until edges are set and center jiggles slightly.
  7. Cool completely: Transfer pie to a cooling rack and cool to room temperature (about 2 hours). Then refrigerate for at least 2 hours or overnight.
  8. Make the maple cream: Just before serving, pour cold heavy cream into a chilled bowl. Add maple syrup and powdered sugar (if using). Whip with an electric mixer on medium-high speed until soft peaks form (about 2-3 minutes).
  9. Serve: Slice chilled pie, dollop with maple cream, and drizzle extra maple syrup if desired. Serve cold or at room temperature.

Notes

For best results, use a light-colored saucepan to brown the butter so you can see the color change. Make sure eggs are at room temperature to prevent the butter from seizing. Don’t overmix the filling to avoid cracks. The pie tastes even better the next day as flavors meld. Store pie loosely covered in the refrigerator for up to 4 days; maple cream is best fresh.

Nutrition

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

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