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Cozy Brown Butter Pumpkin Pie with Gingersnap Crust

brown butter pumpkin pie with gingersnap crust - featured image
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A silky, nutty pumpkin pie with a spicy gingersnap crust that will change your mind about pumpkin pie forever. Perfect for fall gatherings and Thanksgiving.

Ingredients

Scale
  • 2 cups (about 8 ounces) gingersnap cookie crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 4 tablespoons unsalted butter (for browning)
  • 1 can (15 ounces) pumpkin puree
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. Brown the butter: Place 4 tablespoons butter in a light-colored saucepan over medium heat. Cook until melted, then continue cooking, swirling occasionally, until the butter foams, subsides, and turns a deep amber color with a nutty aroma. Remove from heat immediately and pour into a heat-safe bowl to stop cooking. Set aside to cool slightly.
  2. Make the crust: Preheat oven to 350°F. In a medium bowl, combine gingersnap crumbs, 2 tablespoons sugar, and a pinch of salt. Pour in 5 tablespoons melted butter and stir until every crumb is moistened. Press mixture firmly into a 9-inch pie dish, covering bottom and sides evenly. Bake for 8-10 minutes until fragrant and slightly darker at edges. Set on a cooling rack. Leave oven on.
  3. Make the filling: In a large bowl, whisk together brown sugar and slightly cooled brown butter until smooth. Add eggs one at a time, whisking well after each. Whisk in pumpkin puree until fully combined. Slowly pour in heavy cream and vanilla, whisking gently until smooth. Add cinnamon, ginger, nutmeg, cloves, and salt; whisk just until evenly distributed.
  4. Assemble and bake: Place pre-baked crust on a baking sheet. Pour filling into warm crust. Bake at 350°F for 50-60 minutes, until edges are set and puffed slightly but center still jiggles gently. A knife inserted 2 inches from edge should come out clean.
  5. Cool and set: Place pie on a cooling rack and cool completely at room temperature (about 2 hours). Then refrigerate for at least 2 more hours, or overnight, until fully set. Serve cold or at room temperature.

Notes

Don’t skip the blind bake of the crust to prevent sogginess. Watch the brown butter carefully as it can go from perfect to burnt in seconds. Room temperature ingredients help prevent the brown butter from seizing. For best results, chill the pie overnight to allow flavors to meld and texture to set.

Nutrition

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

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