Print

Perfect Brown Butter Pumpkin Pie Recipe with Easy Gingersnap Crust

brown butter pumpkin pie - featured image
Print Recipe

A cozy pumpkin pie with a nutty brown butter filling and a spicy, crunchy gingersnap crust. This recipe offers a rich twist on the classic pumpkin pie, perfect for holidays and gatherings.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookies, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted (browned for extra flavor)
  • 2 tablespoons (25g) granulated sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 15 ounces (425g) canned pure pumpkin puree
  • 1/2 cup (115g) brown butter, cooled
  • 3 large eggs, at room temperature
  • 3/4 cup (150g) light brown sugar
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Crush gingersnap cookies finely using a food processor or rolling pin.
  2. In a bowl, combine crushed cookies, melted butter, sugar, and cinnamon. Mix until crumbs are evenly coated and feel like wet sand.
  3. Press the crumb mixture firmly and evenly into a 9-inch pie dish, about 1/4-inch thick on bottom and sides.
  4. Bake crust for 8-10 minutes until fragrant and slightly set. Remove and cool.
  5. In a medium saucepan over medium heat, melt butter and brown it by stirring constantly until golden and nutty, about 4-5 minutes. Remove from heat and cool slightly.
  6. In a large bowl, whisk pumpkin puree, brown butter, and sugars until smooth.
  7. Add eggs one at a time, whisking well after each addition.
  8. Stir in heavy cream, vanilla extract, spices, and salt until fully combined. Batter should be silky and slightly thick.
  9. Pour filling into cooled crust and smooth the top.
  10. Bake at 350°F (175°C) for 50-60 minutes until edges are set and center jiggles slightly when shaken.
  11. Cool pie completely on a wire rack for about 2 hours, then refrigerate at least 4 hours or overnight to set.
  12. Before serving, let pie sit at room temperature for 20 minutes to bloom flavors.

Notes

Use a light-colored pan to brown butter to monitor color and avoid burning. Press crust firmly for a crunchy texture. Tent crust edges with foil if browning too fast. Use room temperature eggs for smooth filling. Chill pie overnight for best flavor and set.

Nutrition

Keywords: pumpkin pie, brown butter, gingersnap crust, holiday dessert, Thanksgiving pie, easy pumpkin pie, fall dessert

Find it online: https://forkifyfun.com/perfect-brown-butter-pumpkin-pie-recipe-with-easy-gingersnap-crust/