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Lighter Pumpkin Pie with Brown Butter Crust

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A creamy, spiced pumpkin pie with a nutty brown butter crust that’s lighter than traditional versions but just as indulgent. Perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 3–4 tablespoons ice water
  • 1 can (15 oz) pumpkin puree
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the butter: In a small saucepan, melt ½ cup unsalted butter over medium heat. Swirl occasionally until it turns deep golden amber and smells nutty, about 5–7 minutes. Pour into a heatproof bowl and let cool slightly.
  2. Make the crust dough: In a medium bowl, whisk together flour and salt. Pour the slightly cooled brown butter over the flour mixture and stir with a fork until it looks like coarse crumbs. Add ice water one tablespoon at a time, stirring gently, until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll out the crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing into the bottom and up the sides. Trim and crimp the edges. Prick the bottom with a fork, then freeze for 15 minutes while preheating oven to 375°F.
  4. Blind bake the crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights. Bake for another 5–7 minutes until the bottom looks dry and barely golden. Set aside to cool slightly.
  5. Make the filling: In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Add eggs one at a time, whisking well after each. Slowly pour in evaporated milk and vanilla extract, whisking until completely combined.
  6. Bake the pie: Pour the filling into the pre-baked crust. Bake at 375°F for 15 minutes, then reduce oven temperature to 350°F (without opening the door) and bake for another 35–40 minutes, until edges are set but center jiggles slightly. Tent crust edges with foil if browning too quickly.
  7. Cool completely: Transfer the pie to a cooling rack and let cool completely at room temperature, about 2 hours. Refrigerate until ready to serve.

Notes

Don’t skip blind baking—it ensures a crisp crust. Watch the butter closely when browning; it can burn quickly. Room temperature eggs help create a smooth filling. The pie is done when the center jiggles slightly; overbaking can cause cracks. The flavors improve after a day in the fridge.

Nutrition

Keywords: pumpkin pie, brown butter crust, lighter pumpkin pie, Thanksgiving dessert, fall dessert, pumpkin dessert

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