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Perfect Brown Butter Pumpkin Pie Recipe with Whipped Brown Sugar Cream

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A rich and comforting pumpkin pie enhanced with nutty brown butter and topped with luscious whipped brown sugar cream, perfect for fall gatherings and holiday tables.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 5 tablespoons unsalted butter (to be browned)
  • 1 ¾ cups canned pumpkin puree
  • ¾ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, chilled (for whipped brown sugar cream)
  • 3 tablespoons brown sugar
  • ½ teaspoon vanilla extract (for whipped brown sugar cream)

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Bake the Crust: Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to about 12 inches in diameter. Transfer to pie dish, trim edges, and crimp as desired. Prick bottom with a fork to prevent bubbles. Line with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, then remove weights and parchment and bake another 5-7 minutes until lightly golden. Let cool slightly.
  3. Brown the Butter: In a medium saucepan over medium heat, melt butter. Stir frequently as it foams and changes color from golden to a deep amber with toasted nutty aroma—about 5 minutes. Watch closely to prevent burning. Remove from heat and let cool slightly.
  4. Prepare Filling: In a large bowl, whisk together pumpkin puree, browned butter, brown sugar, and eggs until smooth. Add cream, milk, spices, salt, and vanilla extract and whisk until fully combined. For extra smoothness, strain the mixture through a fine mesh sieve if desired.
  5. Fill and Bake: Pour filling into baked pie crust. Bake at 350°F (175°C) for 50-60 minutes or until filling is mostly set but still jiggles slightly in the center. Avoid overbaking to keep it silky. Let cool completely on a wire rack, then chill for at least 2 hours before serving.
  6. Make the Whipped Brown Sugar Cream: In a chilled bowl, whip heavy cream with brown sugar and vanilla extract until soft peaks form. Taste and add more brown sugar if desired for extra sweetness.
  7. Serve: Spoon or pipe the whipped brown sugar cream over pie slices just before serving.

Notes

If crust edges brown too quickly, cover with foil halfway through baking. The filling will continue to set as it cools, so a slightly wobbly center right out of the oven is normal. Chill pie at least 2 hours before serving for best slicing. Use gluten-free flour blend for gluten-free crust. Vegan adaptations include using vegan butter, flax eggs, and coconut cream. Avoid overbeating whipped cream to prevent it from turning buttery.

Nutrition

Keywords: pumpkin pie, brown butter, whipped brown sugar cream, fall dessert, holiday pie, pumpkin dessert, easy pumpkin pie

Find it online: https://katedishes.com/perfect-brown-butter-pumpkin-pie-recipe-with-whipped-brown-sugar-cream-tutorial/