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Best Easy Brown Butter Pumpkin Pie with Maple Cream

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A rich, nutty brown butter pumpkin pie topped with fluffy maple whipped cream. This easy recipe transforms a classic fall dessert into something truly special, perfect for Thanksgiving or any cozy occasion.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • 1 can (15 oz or 425g) pumpkin puree (100% pure pumpkin)
  • 2 large eggs, at room temperature
  • 1 can (14 oz or 397g) sweetened condensed milk
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 (9-inch) store-bought or homemade pie crust
  • 1 cup (240ml) heavy cream, cold
  • 3 tablespoons pure maple syrup (Grade A dark amber preferred)
  • ½ teaspoon vanilla extract

Instructions

  1. Brown the butter: Cut the stick of butter into even pieces and add to a light-colored saucepan over medium heat. Swirl occasionally. After 3-4 minutes, when the butter turns deep amber and smells nutty, remove from heat immediately and pour into a heat-safe bowl to stop cooking.
  2. Prepare the pie crust: If using store-bought, let sit at room temperature for 15 minutes. Roll out to a 12-inch circle and press into a 9-inch pie dish. Crimp edges, prick bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12 minutes, then remove weights and paper and bake another 5-7 minutes until bottom is dry and lightly golden. Set aside to cool slightly.
  3. Make the filling: In a large bowl, whisk eggs until light and frothy. Add pumpkin puree, sweetened condensed milk, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth. Slowly drizzle in cooled brown butter while whisking constantly until emulsified.
  4. Assemble and bake: Pour filling into pre-baked crust. Bake at 375°F (190°C) for 45-55 minutes, until edges are set and center jiggles slightly. If crust edges brown too fast, tent with foil after 20 minutes.
  5. Cool completely: Let pie cool on a wire rack for at least 2 hours. The filling will continue to set as it cools. Refrigerate for up to 2 days before serving if desired.
  6. Make the maple whipped cream: Just before serving, pour cold heavy cream into a chilled bowl. Add maple syrup and vanilla. Beat with a hand mixer on medium-high until soft peaks form, about 2-3 minutes. Do not overbeat.

Notes

For best results, use a light-colored pan to brown butter so you can see the color change. Blind baking the crust is essential to prevent sogginess. The center should still jiggle slightly when done; it will set as it cools. Make the whipped cream fresh just before serving. For a dairy-free version, use vegan butter and coconut cream. For gluten-free, use a gluten-free pie crust.

Nutrition

Keywords: brown butter pumpkin pie, maple whipped cream, pumpkin pie, fall dessert, Thanksgiving pie, easy pumpkin pie

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