Brown Butter Maple Pumpkin Pie
Brown butter maple pumpkin pie on a plate with a bowl of pumpkins.
A Rich, Silky Pumpkin Pie with Toasted Spice and Deep Maple Flavor
This isn’t your everyday pumpkin pie. Made with deeply nutty brown butter, real maple syrup, and warm fall spices, this pie is silky, complex, and just sweet enough. A touch of cornmeal adds structure and texture, and using vanilla paste instead of extract brings out the richness of the pumpkin. Pour it into a golden blind-baked crust and bake until just set—perfectly wobbly in the center and full of flavor in every bite.
Ingredients
You will need 1 blind-baked pie crust.
Click here for the crust recipe.
1½ cups | 368g | pumpkin purée
½ cup + 1 tablespoon | 119g | brown butter
½ cup | 119g | heavy cream
3 | — | large eggs
2 teaspoons | 10g | vanilla paste or extract or bean
¼ cup | 55g | light brown sugar, packed
¼ cup | 55g | maple syrup
1 teaspoon | 2g | ground cinnamon
½ teaspoon | 1g | ground ginger
¼ teaspoon | 0.5g | ground cloves
1 tablespoon | 10g | fine cornmeal
1 teaspoon | 6g | salt
Instructions
Preheat oven to 350°F (175°C).
In a large mixing bowl, whisk together the pumpkin purée, brown butter, cream, eggs, and vanilla paste until smooth.
In a separate bowl, combine the brown sugar, cinnamon, ginger, cloves, cornmeal, and salt. Rub together with your fingers to break up any lumps and fully distribute the spices.
Add the maple syrup to the sugar mixture and whisk to combine.
Slowly whisk the pumpkin mixture into the spiced sugar and maple mixture until fully incorporated and smooth.
Pour the filling into the blind-baked crust.
Bake for 40–50 minutes, or until the edges are set and the center has a slight jiggle when gently shaken.
Cool completely before slicing. Serve with whipped cream, crème fraîche, or on its own.
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