Brown Butter Pumpkin Pie

With Thanksgiving in just a couple of days, it's time to start thinking about holiday baking.  Time to plan the menu, make a shopping list, and start making anything that can be made ahead of  time.  One thing I like to make ahead of time is my bread machine rolls.  I make the dough and shape it into balls, freeze them on a cookie sheet, then place them in a ziploc bag to keep frozen until Thanksgiving.  On Thanksgiving morning, I set them on a parchment lined cookie sheet to thaw and rise all day until time to bake.  They go in the oven when the turkey comes out to rest and are nice and warm for Thanksgiving dinner.  

I also like to make pie dough ahead of time and freeze it.  Simply form into balls of dough and freeze in a ziploc bag.  Set out to thaw a few hours before you need it, then roll into a large round shape.  If Thanksgiving is only a couple of days away, I would refrigerate the dough until using instead of freezing it.  ​

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When I think of Thanksgiving dessert, I think of pumpkin pie.  Smooth, creamy pumpkin filling in a flaky crust with aromas of fall spices wafting through the house.  This pumpkin pie is on a whole new level with buttery slightly nutty browned butter in every delicious bite.  

Family memories are made around the table, especially during the holidays.  I want my family's memories to include feelings of gratitude, love, friendship, and tradition in the foods we eat and enjoy together each year.  One of these traditions is pumpkin pie.  Our two year old is already sharing in these family memories.  See the missing crust at the bottom of the pie.  I forgot that toddler fingers could reach up to the counter and help themselves to a little pie crust.  LOL.  Maybe he'll be making the pumpkin pies someday.  

​Serve with some delicious homemade whipped cream.  

You may also like:
​Pumpkin Cookies with Browned Butter Glaze
​Old Fashioned Cream Pie
​Maple Bourbon Pecan Pie
​Chocolate Cream Pie
Pennsylvania Dutch Apple Pie
​

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Brown Butter Pumpkin Pie

Ingredients:
4 T. butter
1/4 C. brown sugar
1/2 C. granulated sugar
1 (15 oz.) can pumpkin puree
2 eggs
1 1/2 C. half & half
1 tsp. vanilla
dash ground pepper
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
10 inch unbaked pie crust
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1.  Pre-heat oven to 425 degrees F.  

2. Heat butter on stove over medium heat until browned, stirring frequently.  You will smell a caramely, slightly nutty scent when it is ready.  Stir in the sugars and remove from heat.  

3.  Transfer the butter/sugar mixture into a large mixing bowl.  (I use my kitchen aid stand mixer.)  Mix in the pumpkin puree, eggs, half & half, vanilla, pepper, cinnamon, ginger, cloves, and salt.  Mix well to combine.  

4.  Pour the filling into the pie crust.  Use a pie shield or foil to prevent the crust from over-browning. Bake for 15 minutes.  Then reduce heat to 350 degrees F and bake for another 40-50 minutes until set.  Cool on a wire rack then refrigerate for a couple of hours before serving.  

Serve plain or with whipped cream.  Serve chilled or at room temperature.  Store in the refrigerator.  

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