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Best Brown Butter Pumpkin Pie with Gingersnap Crust

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This pumpkin pie features a nutty brown butter filling and a crunchy gingersnap crust. It’s quick to assemble, uses simple ingredients, and is perfect for holiday gatherings.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, crushed into fine crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon salt (optional)
  • 1/2 cup (113g) unsalted butter (for browning)
  • 1 can (15 ounces or 425g) pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (240ml) heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the middle of the oven.
  2. Make the gingersnap crust: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Transfer to a medium bowl, add the melted butter, sugar, and salt, and stir until the mixture looks like wet sand.
  3. Press the crust into the pie dish: Pour the crumb mixture into your 9-inch pie dish. Use the bottom of a measuring cup or a flat-bottomed glass to press the crumbs firmly and evenly across the bottom and up the sides.
  4. Bake the crust: Place the crust in the preheated oven and bake for 10 minutes. Remove from the oven and set aside to cool slightly while you make the filling. Leave the oven on.
  5. Brown the butter: In a medium saucepan over medium heat, melt the 1/2 cup of butter. Stir frequently. The butter will foam and crackle, then the foam will subside and you will see golden brown specks forming at the bottom of the pan. This takes about 5 to 7 minutes. When the butter smells nutty and toasty and the specks are amber colored, remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking process.
  6. Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, both sugars, eggs, egg yolk, and vanilla extract until smooth and well combined.
  7. Add the spices: Whisk in the cinnamon, ginger, nutmeg, cloves, and salt until evenly distributed.
  8. Incorporate the brown butter: Slowly drizzle the warm brown butter into the pumpkin mixture while whisking constantly.
  9. Add the heavy cream: Pour in the heavy cream and whisk until the filling is completely smooth and uniform.
  10. Pour the filling into the crust: Place the pre-baked crust on a baking sheet. Slowly pour the filling into the crust, filling it right up to the rim.
  11. Bake the pie: Carefully transfer the baking sheet with the pie to the oven. Bake at 350°F (175°C) for 50 to 60 minutes. The pie is done when the edges are set and slightly puffed, but the center still jiggles slightly when you gently shake the pan.
  12. Cool completely: Remove the pie from the oven and place it on a cooling rack. Let it cool at room temperature for at least 2 hours. Then refrigerate for at least 4 hours, or overnight.

Notes

Watch the butter carefully when browning; it can go from perfect to burnt quickly. Use room temperature eggs to prevent the brown butter from seizing. Do not overmix the filling to avoid cracks. Let the pie rest overnight for best flavor and texture. For clean slices, run a sharp knife under hot water and wipe dry between cuts.

Nutrition

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

Find it online: https://fizzlefork.com/best-brown-butter-pumpkin-pie-with-gingersnap-crust/