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Cozy Brown Butter Pumpkin Pie: Easy Homemade Fall Dessert

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This Cozy Brown Butter Pumpkin Pie features a deeply caramelized, nutty flavor from brown butter, a perfectly spiced filling, and a flaky homemade crust. It’s a comforting fall dessert that’s perfect for holidays or cozy nights in.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon fine sea salt
  • ½ cup (1 stick) cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • ½ cup (1 stick) unsalted butter (for browning)
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup heavy cream
  • ¼ cup whole milk

Instructions

  1. Make the pie crust: In a large bowl, whisk together flour and salt. Add cold cubed butter. Use a pastry cutter or fingertips to work butter into flour until it resembles coarse meal with some pea-sized butter pieces. Drizzle 3 tablespoons ice water over mixture and stir with a fork until dough just comes together. If dry, add remaining tablespoon water. Turn dough onto floured surface, shape into disc, wrap in plastic, and refrigerate for at least 1 hour.
  2. Brown the butter: Place ½ cup butter in a light-colored saucepan over medium heat. Swirl pan occasionally as butter melts. It will foam and sputter. When foam subsides and tiny brown specks form at bottom, and butter smells nutty and turns deep amber, immediately remove from heat and pour into a heatproof bowl to stop cooking.
  3. Blind bake the crust: Preheat oven to 375°F (190°C). On floured surface, roll chilled dough into 12-inch circle. Transfer to pie plate, crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove parchment and weights, bake another 5-7 minutes until bottom looks dry and just starting to turn golden. Set aside to cool slightly.
  4. Make the filling: In a large bowl, whisk together pumpkin puree, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Mix in vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Pour in cooled brown butter and whisk until fully incorporated. Slowly whisk in heavy cream and milk until smooth and glossy.
  5. Bake the pie: Reduce oven temperature to 350°F (175°C). Place pre-baked crust on a baking sheet. Pour filling into crust. Bake 45-55 minutes, until edges are set and center is just slightly jiggly (wobbles like Jell-O). Let cool completely on wire rack for at least 2 hours.

Notes

Don’t rush the brown butter; use low to medium heat and watch carefully. Keep crust cold to prevent shrinking. Blind baking is essential to avoid a soggy bottom. Shield crust edges with foil if browning too quickly. Let pie cool completely before slicing for clean cuts. Pie can be made 1-2 days ahead; flavors deepen overnight.

Nutrition

Keywords: pumpkin pie, brown butter, fall dessert, homemade pie, Thanksgiving, easy pumpkin pie, cozy dessert

Find it online: https://dinadinnertable.com/cozy-brown-butter-pumpkin-pie-easy-homemade-fall-dessert/