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Easy Kid-Approved Brown Butter Pumpkin Pie Recipe

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This brown butter pumpkin pie with a crunchy gingersnap crust is the dessert that will change your mind about pumpkin pie forever. It’s rich, nutty, and perfectly spiced, with a silky filling and a snappy crust that even picky eaters love.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, crushed
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1 can (15 oz or 425g) pumpkin puree
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (240ml) heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). In a food processor, pulse the gingersnap cookies until they turn into fine crumbs. You should have about 2 cups.
  2. Pour the crumbs into a medium bowl, then add the melted butter, sugar, and salt. Stir with a fork until the mixture looks like wet sand and holds together when squeezed.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to get it even. Bake the crust for 10 minutes, then set it aside to cool.
  4. Place the stick of butter in a medium saucepan over medium heat. Let it melt completely, then start swirling the pan gently. After about 5 to 7 minutes, when the butter turns a deep amber color and smells nutty, remove it from the heat immediately and pour into a heat-safe bowl.
  5. In a large mixing bowl, whisk together the pumpkin puree, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  6. Slowly drizzle in the warm brown butter while whisking constantly. In a small bowl, whisk together the cinnamon, ginger, nutmeg, cloves, and salt. Sprinkle this spice mixture over the pumpkin batter and whisk until fully combined.
  7. Pour in the heavy cream and whisk until the filling is smooth, glossy, and a beautiful pale orange color.
  8. Pour the filling into the pre-baked crust. Bake at 350°F (175°C) for 50 to 60 minutes. The edges should be set and slightly puffed, but the center will still jiggle a little when gently shaken.
  9. If the edges of the crust start browning too quickly, loosely tent the pie with aluminum foil for the last 15 minutes of baking.
  10. Place the pie on a cooling rack and let it cool completely at room temperature (about 2 hours). Once cool, refrigerate for at least 4 hours or overnight before serving.

Notes

Don’t skip pre-baking the crust to avoid sogginess. Watch the butter carefully when browning—it can burn in 30 seconds. Room temperature ingredients ensure a smooth filling. The pie tastes even better the next day after flavors meld. For gluten-free, use gluten-free gingersnaps. For dairy-free, use vegan butter and full-fat coconut cream.

Nutrition

Keywords: pumpkin pie, brown butter, gingersnap crust, kid-friendly, Thanksgiving dessert, fall dessert, easy pumpkin pie

Find it online: https://forkifyfun.com/easy-kid-approved-brown-butter-pumpkin-pie-recipe/