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Creamy Brown Butter Pecan Pumpkin Pie

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An elevated pumpkin pie featuring a flaky homemade crust, a rich custard infused with nutty brown butter, and a crunchy pecan topping. This recipe balances sweetness with savory complexity for a dessert that is both nostalgic and modern.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or gluten-free 1:1 baking flour)
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • ½ cup (1 stick) unsalted butter (for browning)
  • 1 can (15 oz) pure pumpkin puree
  • 1 cup heavy cream (or half-and-half)
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves
  • 2 tablespoons brown sugar (for topping)
  • 1 tablespoon butter, melted (for topping)
  • Pinch of salt (for topping)

Instructions

  1. Make the crust: In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and work it in until the mixture resembles coarse crumbs with pea-sized butter pieces. Add ice water one tablespoon at a time until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Prepare the brown butter: Melt ½ cup butter in a medium saucepan over medium heat. Stir until it foams, then watch closely as it turns golden amber and develops a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a heat-proof bowl to cool slightly.
  3. Prepare the pecan topping: In a small bowl, mix pecans, 2 tablespoons brown sugar, melted butter, and a pinch of salt. Set aside.
  4. Preheat oven to 350°F (175°C). Roll out chilled dough on a floured surface and press into a 9-inch pie dish. Trim and crimp edges. Prick the bottom with a fork. Blind bake for 10-12 minutes if desired, or skip for a softer crust.
  5. Make the filling: In a large bowl, whisk heavy cream, ½ cup brown sugar, and cooled brown butter until smooth. Add eggs one at a time, whisking well after each. Stir in pumpkin puree, cinnamon, ginger, nutmeg, allspice, salt, and vanilla extract until smooth.
  6. Pour filling into the prepared crust. Sprinkle pecan topping evenly over the filling.
  7. Place pie on a baking sheet and bake at 350°F (175°C) for 50-60 minutes. The pie is done when edges are set and the center has a slight jiggle.
  8. Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to set properly.

Notes

Do not overmix the crust dough to ensure flakiness. Brown butter can burn quickly, so stay by the stove and remove from heat as soon as it turns amber. The pie must cool completely to set properly; cutting it warm will result in a runny filling. For best flavor, make the pie a day ahead.

Nutrition

Keywords: pumpkin pie, brown butter, pecan topping, fall dessert, Thanksgiving recipe, easy pumpkin pie, homemade pie crust

Find it online: https://islatable.com/creamy-brown-butter-pecan-pumpkin-pie-best-easy-recipe/