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Creamy Brown Butter Maple Pumpkin Pie

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This creamy brown butter maple pumpkin pie features a silky pumpkin filling enriched with nutty brown butter and real maple syrup, all nestled in a flaky crust and topped with cinnamon whipped cream. It’s an easy, crowd-pleasing dessert perfect for Thanksgiving and cozy fall gatherings.

Ingredients

Scale
  • 1 9-inch pie shell, unbaked (homemade or store-bought)
  • 1/2 cup (115g) unsalted butter
  • 1 can (15 oz) pure pumpkin puree
  • 3/4 cup pure maple syrup (Grade A, not pancake syrup)
  • 1/2 cup brown sugar, packed
  • 1 cup heavy cream (can substitute coconut cream for dairy-free)
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon (for whipped cream)
  • 1/2 teaspoon pure vanilla extract (for whipped cream)

Instructions

  1. Place your unbaked 9-inch pie shell in the pan. Crimp the edges if desired. For a crisp bottom, blind-bake: line with parchment, add pie weights or beans, and bake at 350°F for 12 minutes. Remove weights and let cool. (Skip if you prefer a softer crust.)
  2. In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Stir constantly as it foams, then turns golden and smells nutty—about 5-7 minutes. Watch for brown flecks at the bottom. Remove from heat immediately.
  3. In a large bowl, whisk together pumpkin puree, maple syrup, and brown sugar until smooth. Pour in the warm brown butter (including brown flecks) and whisk until combined.
  4. Whisk in heavy cream, then add eggs one at a time, mixing gently. The filling should be silky and slightly thick.
  5. Add cinnamon, ginger, nutmeg, cloves, salt, and vanilla. Whisk until well blended.
  6. Pour the pumpkin mixture into the prepared pie shell and smooth the top with a spatula.
  7. Bake in a preheated oven at 350°F for 50-60 minutes. The edges should be set, but the center will jiggle slightly. Check at 40 minutes and cover edges with foil if browning too quickly.
  8. Let the pie cool on a rack for at least 2 hours. The filling will firm up as it sits.
  9. In a chilled bowl, whip heavy cream, powdered sugar, cinnamon, and vanilla until soft peaks form (about 2-3 minutes with a mixer).
  10. Slice pie and top with generous clouds of cinnamon whipped cream. Dust with extra cinnamon or nutmeg, if desired.

Notes

Blind-baking the crust helps keep it crisp. Use room temperature eggs and dairy for a smooth filling. Don’t overmix the eggs to avoid cracks. The pie is best baked a day ahead to let the flavors mellow. For gluten-free or dairy-free adaptations, use a gluten-free pie shell and coconut cream. Whipped cream is best made fresh before serving.

Nutrition

Keywords: pumpkin pie, Thanksgiving dessert, brown butter, maple syrup, creamy pumpkin pie, cinnamon whipped cream, holiday baking, easy pie recipe

Find it online: https://fuzzyforker.com/creamy-brown-butter-maple-pumpkin-pie-recipe-easy-thanksgiving-dessert/