Pumpkin pie, a classic fall favorite with a decadent twist: Maple Brown Butter Pumpkin Pie. A luscious filling made by combining sweet pumpkin puree, aromatic spices, rich brown butter, and a touch of pure maple syrup, all baked in a buttery pie crust. This pie is not just for Thanksgiving dinner, but perfect for any special occasion during the fall season. I promise you, one slice just won���t be enough. This pie not only looks dreamy but tastes heavenly. The rich, nutty-brown butter perfectly compliments the pumpkin and maple that gives the recipe an extraordinarily pleasing flavor profile. If you are a fan of classic pumpkin pie, trust me, you will swoon over this upgraded version.
Prep time, cook time, and the rest? No sweat, baby! Here’s the scoop:
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour and 20 minutes
- Servings: 8 people
- Yields: 1 pie
Now, enough with the introduction, let���s dive into the nitty gritty details of creating this sublime pie. Ready? Let’s get it done!
Ingredients & Equipment You’ll Need
- 1 pie crust
- 1 can of pumpkin puree
- 3/4 cup of brown sugar
- 2 eggs
- 1 cup of heavy cream
- 1/4 cup of pure maple syrup
- 1/4 cup of melted brown butter
- Spice mix: 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of cloves, a pinch of nutmeg
You will also need a pie dish, medium bowl, and a whisk. The brown sugar brings a deep, molasses-like flavor which pairs perfectly with the pumpkin, while the real maple syrup brings a subtle sweetness and unique flavor. Can’t find brown butter or pure maple syrup? Unsalted butter and honey can be substituted accordingly.
How To Make Maple Brown Butter Pumpkin Pie
- Roll your pie crust into your dish and put it aside.
- In a medium bowl, combine the pumpkin puree, brown sugar, spice mix, and eggs. Mix these until they are all well-blended.
- Add in the heavy cream, maple syrup, and melted brown butter. Whisk these together until you have a smooth mixture.
- Pour the mixture into your ready pie dish and bake it at 350 degrees for about 55 minutes.
- Let it cool before serving. Enjoy!
Tips For The Best Results
- Always ensure your brown butter is cool before adding it to the mixture.
- For extra flavor, make sure the spices are freshly ground.
Storage Tips
- Keep your pie in the refrigerator for best results.
- Pie can be frozen for up to 1 month.
Frequently Asked Questions
Q: Can I use store-bought crust?
A: Yes, you can definitely use a store-bought pie crust.
Q: Can I substitute the heavy cream?
A: You can substitute the heavy cream with full-fat coconut milk.
Q: Can the pie be made ahead of time?
A: Yes, you can prepare the pie 24 hours ahead of time, but store it in the refrigerator.
Q: What can I serve the pie with?
A: This pie is delicious served with a dollop of whipped cream on top.
Q: How long will the pie last in the refrigerator?
A: If refrigerated, the pie will last for up to 4 days.
Nutritional Facts of Maple Brown Butter Pumpkin Pie
Per serving: 350 calories; 22.7g fat; 32g carbohydrates; 5g protein; 57mg cholesterol; 229mg sodium.
In conclusion, this Maple Brown Butter Pumpkin Pie recipe is a fall masterpiece. It���s indulgent, flavorful, and sure to be a hit. After you’ve made it once, I bet you���ll be itching to make it again! Enjoy it with a dollop of whipped cream on top or a scoop of vanilla ice cream on the side. Nothing beats a slice of this dreamy pumpkin pie on a crisp, autumn day. Happy baking!
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