Brown Butter Pumpkin Pie
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Brown Butter Pumpkin Pie

Course Dessert


  • 6 tbsp Butter unsalted
  • 1 cup Brown sugar light
  • 2 Eggs large
  • 2 Egg yolks large
  • 15 oz Farmer's Market Foods Organic Pumpkin Puree
  • 3/4 cup Whipping Cream
  • 2 tsp Vanilla extract
  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Salt fine
  • 1 9" pie crust chilled
  • Whipped Cream for serving


  1. Preheat the oven to 350(f) degrees.

  2. Melt the butter over medium heat. Stirring constantly, continue cooking until the butter begins to foam & has a toasted aroma. Watch carefully as the butter will go from brown to burnt very quickly. Once browned, remove from heat & strain into a mixing bowl.

  3. Whisk in the sugar, eggs, egg yolks, pumpkin, cream, vanilla, pumpkin pie spice & salt until well combined.

  4. Transfer filling to the prepared pie crust. 

  5. Bake for 50 to 55 minutes, until the edges have set & the center still has a slight jiggle. Let rest at room temperature for a minimum of 4 hours. 

  6. Chill until ready to serve. Slice & top with a dollop of whipped cream.