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Best Brown Butter Pumpkin Pie with Maple Whipped Cream

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This brown butter pumpkin pie with maple whipped cream is a show-stopping dessert that combines deep, nutty flavor with a silky, classic pumpkin filling. Perfect for Thanksgiving or any fall gathering, it’s comfort food reimagined—familiar enough to feel like home, but special enough to feel like an occasion.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 1/2 cup unsalted butter (for browning)
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup heavy cream (for filling)
  • 1 cup heavy cream, cold (for whipped cream)
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract (for whipped cream)
  • Pinch of salt (for whipped cream)

Instructions

  1. Make the pie crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry cutter or fingertips, work butter into flour until it resembles coarse meal with some pea-sized butter pieces. Sprinkle ice water over mixture, one tablespoon at a time, stirring with a fork until dough just comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
  2. Brown the butter: Place 1/2 cup butter in a light-colored saucepan over medium heat. Stir constantly until butter melts, foams, and turns golden with brown specks at the bottom and a nutty aroma. Remove from heat immediately and pour into a heat-safe bowl to stop cooking. Let cool slightly.
  3. Blind bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out chilled dough to about 12 inches in diameter. Transfer to a 9-inch pie dish, pressing into bottom and up sides. Trim overhang to 1/2 inch, fold under, and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights. Prick bottom with a fork and bake for another 8-10 minutes until lightly golden. Set aside to cool slightly. Reduce oven …
  4. Make the filling: In a large bowl, whisk together browned butter (slightly warm), pumpkin puree, brown sugar, and granulated sugar until smooth. Add eggs and egg yolk one at a time, whisking well after each. Stir in vanilla, pumpkin pie spice, cinnamon, and salt. Slowly pour in heavy cream while whisking gently until smooth and silky.
  5. Bake the pie: Pour filling into pre-baked crust. Place pie on a baking sheet. Bake at 350°F (175°C) for 50-60 minutes, until edges are set but center still jiggles slightly. If crust edges brown too quickly, tent with foil around 30-minute mark.
  6. Cool completely: Let pie cool on a wire rack for at least 2 hours at room temperature. Then refrigerate for at least 4 hours, or overnight.
  7. Make the maple whipped cream: Just before serving, pour cold heavy cream into a chilled bowl. Add maple syrup, vanilla, and pinch of salt. Beat with an electric mixer on medium-high speed until soft peaks form. Spread or pipe over cooled pie, or serve on the side.

Notes

Don’t skip browning the butter—it’s the key to the nutty flavor. Use room temperature eggs to prevent the brown butter from seizing. Chill the pie completely for clean slices. Make the whipped cream fresh for best results. The pie can be made a day ahead and stored in the refrigerator.

Nutrition

Keywords: brown butter pumpkin pie, maple whipped cream, Thanksgiving pie, fall dessert, pumpkin pie recipe, homemade pie crust

Find it online: https://freshforkful.com/best-brown-butter-pumpkin-pie-with-maple-whipped-cream/