Fall heralds the return of all things pumpkin, and while a classic pumpkin pie holds a special place in our hearts, I couldn’t resist a little experimentation this year. My goal was to infuse even more depth and warmth into this beloved dessert. The secret? Incorporating brown butter into the pumpkin pie filling. This simple step transforms the flavor profile, adding a delightful nutty and caramelized note that complements the pumpkin and spices perfectly.

I initially considered a brown butter pie dough for the crust, but after some testing (and a lot of effort!), I realized the impact wasn’t quite worth the extra work. Instead, I leaned into cozy, autumnal flavors, opting for a spiced gingersnap cookie crust – a decision heartily endorsed by my Instagram poll voters! This gingersnap crust is just as easy to make as a traditional graham cracker crust but contributes a fantastic depth of spice that truly enhances the pie. To complete this autumnal masterpiece, a cloud-like marshmallow meringue frosting is piped on top and delicately toasted to a golden-brown perfection, adding a beautiful visual appeal and a delightful texture.

Looking for more dessert inspiration to fill your holiday table? Be sure to explore my no-bake pumpkin cheesecake bars or the comforting apple crisp cheesecake. These treats, along with this brown butter pumpkin pie, promise to make your Thanksgiving celebration truly unforgettable.

Gather Your Essential Ingredients for the Best Brown Butter Pumpkin Pie

Crafting the perfect brown butter pumpkin pie begins with selecting the right ingredients. Each component plays a vital role in achieving that rich, creamy texture and unforgettable spiced flavor. Here’s a closer look at the key elements you’ll need:

• Cream of Tartar: This essential ingredient is used in the marshmallow topping. It acts as a stabilizing agent for the egg whites, helping them whip up into a strong, voluminous, and glossy meringue that holds its shape beautifully. While some recipes suggest lemon juice, I haven’t tested it as a substitute in this specific recipe. For the best results, stick with cream of tartar.
• Pumpkin Puree: The heart of any pumpkin pie! It is crucial to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling comes pre-sweetened and pre-spiced, which will throw off the delicate balance of flavors in this recipe. Always check the label to ensure you’re getting pure pumpkin.
• Sour Cream: A secret weapon for an incredibly rich and creamy pie filling! Adding sour cream contributes a lovely tang and velvety texture, preventing the pie from being overly sweet and adding a luxurious mouthfeel that truly elevates the overall experience.
• Gingersnap Cookies: These spicy, crunchy cookies form the base of our unique crust. They bring a fantastic depth of flavor that complements the pumpkin filling beautifully. If gingersnaps aren’t your preference, you can easily substitute them with an equal amount of graham cracker crumbs for a more classic approach, or even a traditional flaky pie crust if you prefer a different texture.
• Unsalted Butter: The star ingredient for our brown butter infusion. Using high-quality unsalted butter is important, as its flavor will shine through in the final pie. If you’re new to browning butter, don’t fret! It’s a simple process that adds unparalleled nutty, caramel notes to the filling. I even have a dedicated blog post on how to brown butter that you might find incredibly helpful.
• Eggs (Room Temperature): Essential for binding the pie filling and creating its smooth custard-like texture. Using room temperature eggs helps them incorporate more evenly into the other ingredients, leading to a more consistent and perfectly baked pie.
• Sugars (Light Brown & White): A combination of both light brown and white sugar ensures a balanced sweetness and contributes to the pie’s deep, caramelized flavor notes. Brown sugar adds moisture and a subtle molasses undertone, while white sugar provides clean sweetness.
• Spices (Cinnamon, Ginger, Nutmeg, Cloves, Black Pepper): A carefully selected blend of warming spices that perfectly harmonizes with the pumpkin and brown butter. Don’t skip the pinch of black pepper – it might seem unusual, but it subtly enhances the other spices, adding an intriguing complexity to the flavor profile.
• Vanilla Extract: A splash of vanilla enhances all the other flavors, adding a comforting aroma and taste to both the filling and the meringue.
• Heavy Cream: Contributes to the luscious, silky texture of the pumpkin pie filling, making it incredibly rich and decadent.

1. Step 1: Prepare the Gingersnap Crust. Begin by preheating your oven to 350°F (175°C). In a food processor, pulse the gingersnap cookies until they form fine, even crumbs. Transfer the crumbs to a medium bowl and combine them thoroughly with the melted unsalted butter, a pinch of salt, light brown sugar, ground cinnamon, and ground ginger. Mix until all the crumbs are uniformly moist and resemble wet sand. Press this mixture firmly into a 9-inch pie dish, using the bottom of a measuring cup or your knuckles to create a compact base and sides. Pay extra attention to pressing a neat corner where the base and sides meet; this helps create a rounded edge that is easier to slice later. Bake the crust for 8-9 minutes until fragrant and lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling.

2. Step 2: Brown the Butter. In a small, light-colored saucepan, melt the unsalted butter over medium-low heat. Continue to cook, stirring frequently, until the butter melts completely and begins to foam and sputter. As it cooks, milk solids will separate and sink to the bottom of the pan. Keep stirring until these milk solids turn a beautiful golden-brown color and the butter develops a rich, nutty aroma. This process usually takes about 5-7 minutes. Immediately remove the pan from the heat and carefully pour the browned butter into a separate heatproof bowl, making sure to scrape out all those delicious brown bits at the bottom of the pan – they are packed with flavor! Allow the brown butter to cool slightly before incorporating it into the pie filling.

3. Step 3: Prepare the Pumpkin Pie Filling. In a large mixing bowl, whisk together the room temperature eggs, light brown sugar, white sugar, and vanilla extract until well combined. Add the pure pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, ground cloves, a pinch of ground black pepper, and kosher salt. Whisk vigorously until the spices are fully incorporated. Next, gently whisk in the heavy cream and sour cream until the mixture is smooth and uniform. Finally, pour in the slightly cooled brown butter, stirring it in thoroughly until it’s completely combined with the pumpkin mixture. This one-bowl method makes cleanup a breeze!

4. Step 4: Bake and Chill the Pie. Carefully pour the pumpkin pie filling into your prepared gingersnap crust. Gently tap the pie dish on your counter a few times to release any trapped air bubbles, ensuring a smooth, even top. Place the pie in the preheated oven. Bake for an initial 25-30 minutes, then check the edges of the crust. If they are browning too quickly, loosely cover the edges with aluminum foil or a pie crust shield to prevent over-browning. Continue baking for an additional 20-30 minutes, or until the edges of the filling are set but the center still has a slight jiggle. The total baking time is typically 45-60 minutes, but ovens vary, so keep a close eye on it. Once baked, turn off the oven, prop the door open slightly with a wooden spoon, and allow the pie to cool slowly inside the oven for at least 1-2 hours. This gradual cooling helps prevent cracks. Once completely cooled to room temperature, transfer the pie to the refrigerator and chill for at least 2 hours (or preferably overnight) before serving. This chilling time is crucial for the pie to fully set and achieve its perfect custard-like consistency.

5. Step 5: Create the Marshmallow Meringue Topping. While the pie chills, prepare your stunning marshmallow meringue. In a heatproof bowl (preferably metal), combine the egg whites, granulated sugar, cream of tartar, and a pinch of kosher salt. Create a double boiler by placing the bowl over a saucepan with an inch or two of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the sugar has completely dissolved and the mixture is warm to the touch and frothy. You can test this by rubbing a small amount between your fingers – it should feel completely smooth, with no grittiness from the sugar.

6. Step 6: Top and Toast the Pie. Remove the bowl from the double boiler and transfer the mixture to a stand mixer fitted with the whisk attachment (or use a handheld mixer). Add the vanilla extract. Beat on high speed for about 5-7 minutes, or until the meringue forms stiff, glossy peaks. The meringue should be thick and hold its shape. Once the pumpkin pie is thoroughly chilled, spread or pipe the marshmallow meringue topping over the entire surface of the pie. For that signature golden finish, use a kitchen blowtorch to lightly toast the meringue until it achieves beautiful golden-brown peaks. Serve immediately and enjoy the delightful combination of flavors and textures!

Choosing the Right Pie Dish: Regular vs. Deep Dish

The type of pie dish you use can slightly affect the amount of filling needed. For this specific brown butter pumpkin pie recipe, I typically use a standard 9-inch pie dish. This often leaves me with about a quarter cup of pumpkin pie filling leftover, which can be baked in a small ramekin for a delightful mini treat! If you prefer to use all the filling and achieve a taller, more substantial pie slice, I recommend opting for a deep-dish pie plate. This will accommodate the entire batch of filling, ensuring no delicious pumpkin goes to waste and giving you a truly impressive presentation.

My Essential Pie Tips, Tricks, & More for a Perfect Pumpkin Pie 🎃

• Preventing Browning Edges: The delicate gingersnap crust can brown more quickly than the filling. To ensure a perfectly golden crust without burnt edges, I highly recommend covering the edges of your pie with a pie crust shield or loosely tenting them with aluminum foil once they reach your desired level of golden brown. This usually happens around 25-30 minutes into baking, so keep an eye on your pie!
• Conquering Pie Cracks: Ah, the dreaded cracks in a beautiful pumpkin pie! These usually occur for two main reasons: overbaking or a rapid temperature change. To avoid cracks, ensure you don’t overbake the pie. It’s done when the edges are set but the center still has a slight wobble. Once baked, resist the urge to pull it directly into a cold environment. Instead, turn off your oven, crack the door open (a wooden spoon handle works perfectly to keep it slightly ajar), and let the pie cool gradually inside the oven. Even if a small crack appears, don’t despair! Your gorgeous marshmallow meringue topping will elegantly conceal any imperfections.
• No Kitchen Blowtorch? No Problem! 🔥 If you don’t own a trusty kitchen blowtorch for toasting the marshmallow meringue, fear not! When I was first developing this recipe (along with my pumpkin spice cupcakes, which feature the same delightful marshmallow fluff topping), I successfully toasted the meringue under the broiler. Here’s how: place your pie on the top rack, about 6-8 inches away from the broiler element. Keep an eagle eye on it – this step requires your undivided attention, as meringue can go from beautifully toasted to completely burnt in a matter of seconds. Rotate the pie for even browning. While effective, I’ve found that a blowtorch often yields a more even and aesthetically pleasing golden-brown color.
• Customizing Your Pie Crust 🥧: Not a fan of gingersnap? This recipe is wonderfully versatile! You can easily swap out the gingersnap cookie crumbs for an equal amount of graham cracker crumbs if you prefer a different flavor profile. If you opt for graham cracker crumbs, increase the melted butter in the crust recipe to 6 tablespoons (85 grams) to ensure it holds together well. Alternatively, for a truly homemade touch, you can use a classic flaky pie crust for a more traditional texture, adjusting baking times as needed for a raw crust.
• Make-Ahead & Storage Tips: This brown butter pumpkin pie is an excellent make-ahead dessert, perfect for busy holiday preparations. You can bake the pie up to 2-3 days in advance and store it, covered tightly, in the refrigerator. Prepare the marshmallow meringue topping closer to serving time for the freshest, fluffiest results. If you need to make the meringue ahead, it holds well in the fridge for a few hours, but is best when freshly made and toasted. Leftovers should be covered and refrigerated for up to 5 days.

Explore More Delicious Pie Recipes!

If this brown butter pumpkin pie has ignited your passion for baking, you’re in luck! I have a wide array of delightful pie recipes perfect for any occasion. Whether you’re craving something classic, chocolatey, or fruity, there’s a pie waiting to be discovered and baked in your kitchen. Dive into my collection for more inspiration:

If you’ve had the pleasure of making this amazing brown butter pumpkin pie, I would absolutely love to hear from you! Please make sure to leave a ⭐️ rating and review below to share your experience and help other bakers. Seeing your creations truly brightens my day, so don’t forget to tag me on Instagram @alpineella when you post your pictures! You can also stay connected and find more delicious recipes by following along on Pinterest, Facebook, and TikTok! Happy baking!

Equipment

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  1 9″ pie plate

Ingredients

 

 

Instructions

 

Video

Notes