As the leaves turn crispy and vibrant, nothing brings the joy of fall into my kitchen quite like baking a Brown Butter Caramel Pumpkin Pie. This pie is not just a dessert; it’s a celebration of the season, wrapped in a flaky all-butter crust and filled with a luscious pumpkin center that dances with warmth and spice. What makes this recipe a true standout? It features homemade salted caramel and the deep, nutty notes of brown butter, creating a heavenly flavor profile that will leave your guests clamoring for seconds. Plus, it’s an impressive crowd-pleaser perfect for Thanksgiving gatherings or cozy evenings at home. With just a few simple steps, you’ll create a stunning centerpiece that embodies everything we love about autumn. Are you ready to make your kitchen smell like a seasonal dream?
Why is This Pie a Must-Try?
Irresistible Flavor: The combination of homemade salted caramel and rich brown butter brings an unforgettable taste that captivates every guest.
Fall in Every Bite: Pumpkin and warm spices create a cozy, seasonal experience, making it the ultimate centerpiece for any Thanksgiving table.
Easy Preparation: With straightforward steps, even novice bakers can achieve impressive results. There’s no need to stress—just enjoy the process!
Versatile Delight: Pair it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an indulgent twist.
Make Ahead Success: Prepare this pie a day in advance for hassle-free entertaining and to ensure maximum flavor. The anticipation will only make it taste better!
Add this Cooker Pumpkin Butter for an extra touch of fall in your kitchen.
Brown Butter Caramel Pumpkin Pie Ingredients
• To create this unforgettable Brown Butter Caramel Pumpkin Pie, gather these essential ingredients for a rich and inviting dessert.
For the Crust
- All-Purpose Flour – Provides structure for a flaky crust; a gluten-free blend can substitute.
- Kosher Salt – Enhances the flavors; regular table salt is an acceptable alternative.
- Sugar – Adds sweetness to the crust; coconut sugar works for a deeper flavor.
- Unsalted Butter – Contributes richness and flakiness; use plant-based butter for a dairy-free option.
- Cold Water – Helps bind the crust for the perfect texture; keep it ice cold for best results.
- Cider Vinegar – Tenderizes the crust for better texture; lemon juice can be used instead.
- Ice – Chills the dough, ensuring a delightful crust.
For the Filling
- Unsalted Butter (for filling) – Delivers the signature brown butter flavor; consider dairy-free butter for a non-dairy option.
- Dark Brown Sugar – Brings sweetness and depth to the filling; light brown sugar may alter the flavor slightly.
- Water – Essential for achieving the right caramel consistency.
- Heavy Cream – Adds creaminess to the caramel; coconut cream can be a lighter alternative.
- Vanilla Extract – An aromatic flavor enhancer; feel free to use store-bought extract.
- Eggs and Egg Yolks – Provide structure and richness to the filling; substitutes include flaxseed or chia eggs for vegan options.
- Kosher Salt – Balances the sweetness within the filling.
- Pumpkin Puree – The star of the show, providing vibrant flavor; butternut squash puree is a suitable swap.
- Ground Allspice, Cinnamon, Ginger, Ground Cloves – Warming spices that enhance aroma; using fresh spices yields even more flavor.
- Molasses – Adds depth and moisture to the filling; may be omitted for a lighter flavor.
- Fresh Lemon Juice – Brightens the overall flavor; lime juice can be used as a substitute.
- Evaporated Milk – Contributes creaminess; coconut milk is a great dairy-free alternative.
Prepare your ingredients and embrace the fall flavors in this warm and decadent Brown Butter Caramel Pumpkin Pie!
Step‑by‑Step Instructions for Brown Butter Caramel Pumpkin Pie
Step 1: Make the Crust
In a mixing bowl, whisk together all-purpose flour, kosher salt, and sugar. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. After chilling, roll out the dough on a floured surface, fit it into a pie plate, and freeze for 30 minutes.
Step 2: Pre-bake the Crust
Preheat your oven to 425°F (220°C). Carefully prick the chilled crust with a fork to prevent bubbling, then cover it with parchment paper and add pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment and bake for an additional 3 minutes until lightly golden. Let the crust cool completely before filling it with the pumpkin mixture.
Step 3: Prepare the Filling
In a saucepan over medium-low heat, melt the unsalted butter until it bubbles and turns a golden brown, giving off a nutty aroma. Remove from heat, then stir in the dark brown sugar and water. Bring this mixture to a boil, continuously stirring until the sugar dissolves. Once combined, remove from heat and slowly stir in the heavy cream. Set aside to cool.
Step 4: Combine Ingredients
In a bowl, whisk together the eggs and a pinch of kosher salt until well blended. In a food processor, combine pumpkin puree with ground allspice, cinnamon, ginger, ground cloves, and molasses. Blend until smooth, then add the cooled brown butter caramel mixture, followed by the egg mixture and evaporated milk. Blend everything until silky and strain the mixture to eliminate any lumps.
Step 5: Bake the Pie
Pour the silky filling into the pre-baked crust, smoothing the top for an even appearance. Bake the pie at 350°F (175°C) for 45-55 minutes, rotating halfway through for even cooking. The pie is ready when the edges puff slightly, and the center still has a gentle wiggle. Let the pie cool completely for 2-3 hours to set before serving your delightful Brown Butter Caramel Pumpkin Pie.
Make Ahead Options
These Brown Butter Caramel Pumpkin Pies are perfect for meal prepping, especially during the busy holiday season! You can prepare the pie crust up to 3 days ahead. Simply make the crust as directed, wrap it tightly in plastic wrap, and refrigerate until you’re ready to use it. You can also make the brown butter caramel filling 24 hours in advance; just store it in the refrigerator in an airtight container to keep it fresh and prevent browning. When ready to bake, simply combine the cooled filling with the remaining ingredients, pour it into the crust, and bake. This way, you’ll save time and serve a delicious pie that’s just as delightful as if it were made fresh that day!
How to Store and Freeze Brown Butter Caramel Pumpkin Pie
Fridge: Keep your pie stored in the refrigerator, covered with plastic wrap or in an airtight container for up to 3 days, ensuring it retains its delicious flavor.
Freezer: To freeze, wrap the cooled pie tightly in plastic wrap followed by aluminum foil, allowing it to stay fresh for up to 2 months.
Reheating: When ready to enjoy, thaw the pie in the fridge overnight and reheat slices in a preheated oven at 350°F (175°C) for 10-15 minutes for that warm, comforting experience.
Make Ahead: For ease during the holiday rush, make the pie a day in advance and store it in the fridge to enhance its flavor.
What to Serve with Brown Butter Caramel Pumpkin Pie
Elevate your dessert experience with delightful accompaniments that beautifully complement the rich flavors of this fall favorite.
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Fresh Whipped Cream: Light and airy, it adds a creamy contrast to the pie’s dense filling, enhancing each sweet bite.
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Vanilla Ice Cream: Creamy and classic, this pairing melts into the warm pie, creating a delicious melty harmony that feels indulgent.
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Spiced Candied Pecans: Crunchy and sweet, these nuts offer a delightful texture that plays beautifully against the smooth pie, adding an unexpected flavor twist.
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Maple Syrup Drizzle: A warm drizzle brings a touch of autumnal sweetness that ties all the flavors together while enhancing the pie’s caramel notes.
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Cinnamon Sugar Cookies: The sweet and spiced crunch of these cookies makes for an adorable and delightful contrast, perfect for dipping into the pie filling.
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Mulled Apple Cider: This warming beverage, infused with cinnamon and cloves, complements the pumpkin spices in the pie, creating a cozy seasonal experience.
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Pumpkin Spice Latte: With its rich coffee flavor and warm spices, this drink echoes the pie’s flavors, making every sip a comforting treat on a chilly day.
Each of these choices brings its own charm to the table, enhancing the flavors of your Brown Butter Caramel Pumpkin Pie while celebrating the cozy spirit of fall!
Brown Butter Caramel Pumpkin Pie Variations
Feel free to explore these delicious twists and substitutions to make this Brown Butter Caramel Pumpkin Pie truly your own!
- Vegan Option: Use plant-based butter and substitute eggs with flaxseed or chia eggs for a vegan alternative. This pie can be enjoyed by everyone!
- Spiced Pumpkin: Enhance the spices by adding a pinch of nutmeg or cardamom to the filling for an aromatic twist. It elevates that cozy fall flavor!
- Chocolate Lovers: Toss in some chocolate chips or chunks to the filling for a delightful, rich contrast. The pairing of chocolate with pumpkin is surprisingly decadent!
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking for added texture and a lovely nutty flavor. This creates a delightful crunch with every bite.
- Butternut Squash Filling: Swap pumpkin puree for butternut squash puree for a different, yet equally delicious flavor profile. This offers a sweeter twist that pairs beautifully with caramel.
- Heated Up: Add a touch of cayenne or crushed red pepper flakes to the filling for a subtle kick of heat that contrasts wonderfully with the sweetness. It’s a surprising peppery twist!
- Creamy Coconut: Substitute evaporated milk with coconut milk for a tropical twist that adds richness and depth to the pie. It gives a luscious creaminess that’s simply irresistible.
For an added touch of fall flavor, consider serving your pie alongside some homemade Cooker Pumpkin Butter. Enjoy your baking experimentation!
Expert Tips for Brown Butter Caramel Pumpkin Pie
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Perfectly Browned Butter: Ensure the butter reaches a nutty aroma without burning. This deepens the flavor of your filling remarkably.
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Smooth Filling: Strain the mixture after blending to avoid lumps, giving your pumpkin pie a perfectly silky texture.
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Check Doneness: The edges should be puffed and the center slightly wiggly; overbaking will toughen the filling—aim for that creamy consistency!
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Chill the Dough: Give your crust plenty of time to chill, preventing shrinkage while baking and ensuring a flaky texture in your Brown Butter Caramel Pumpkin Pie.
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Flaky Crust Tip: When adding water to the crust mixture, do so gradually. Too much water can result in a tough crust instead of the desired flakiness.
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Flavor Boost: Use fresh spices rather than dried for enhanced flavor; they bring a more vibrant taste to your pie, making it a true standout at Thanksgiving gatherings.
Brown Butter Caramel Pumpkin Pie Recipe FAQs
What type of pumpkin puree should I use for this pie?
Absolutely! Using 100% canned pumpkin puree is a convenient option, but for a fresher taste, roasting a sugar pumpkin and pureeing it works wonders. If you prefer a different flavor profile, butternut squash puree can be an excellent substitute!
How should I store the Brown Butter Caramel Pumpkin Pie?
To keep your pie fresh, store it in the refrigerator, covered with plastic wrap or in an airtight container for up to 3 days. This ensures every slice tastes just as delightful as when it was freshly made.
Can I freeze this pie?
Yes! To freeze your Brown Butter Caramel Pumpkin Pie, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn; it can last for up to 2 months. For best results, thaw the pie in the refrigerator overnight before reheating.
What’s the best way to reheat the pie?
When you’re ready to enjoy your pie, reheat individual slices in a preheated oven at 350°F (175°C) for 10-15 minutes. This restores the delightful warmth and luscious texture, ensuring a comforting experience.
What should I do if my filling is lumpy?
If your filling turns out lumpy, don’t worry! Simply strain it through a fine-mesh sieve into another bowl before pouring it into the crust. This step will give your Brown Butter Caramel Pumpkin Pie that ultra-smooth texture we all adore.
Can I make this pie ahead of time for Thanksgiving?
Very! You can prepare your Brown Butter Caramel Pumpkin Pie a day in advance. Just store it covered in the refrigerator to allow the flavors to meld beautifully. This way, you can enjoy a stress-free holiday while impressing your guests!
Brown Butter Caramel Pumpkin Pie to Wow Your Thanksgiving Guests
Ingredients
Equipment
Method
- In a mixing bowl, whisk together all-purpose flour, kosher salt, and sugar. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Roll out the dough and fit it into a pie plate, then freeze for 30 minutes.
- Preheat your oven to 425°F (220°C). Prick the chilled crust with a fork, cover it with parchment paper, and add pie weights. Bake for 20 minutes, then remove the weights and parchment and bake for an additional 3 minutes until lightly golden. Let the crust cool completely.
- In a saucepan over medium-low heat, melt the unsalted butter until it bubbles and turns golden brown. Stir in the dark brown sugar and water, boil until the sugar dissolves. Remove from heat and slowly stir in the heavy cream. Set aside to cool.
- In a bowl, whisk together eggs and kosher salt until blended. In a food processor, combine pumpkin puree with spices and molasses. Blend until smooth, add the cooled caramel mixture, egg mixture, and evaporated milk. Blend until silky and strain to eliminate lumps.
- Pour the filling into the pre-baked crust and bake at 350°F (175°C) for 45-55 minutes, rotating halfway through. The pie is ready when the edges puff slightly; let it cool completely for 2-3 hours before serving.
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