Pumpkin Pie

Course: Dessert

Cuisine: American

Keyword: brown butter pumpkin pie, gingersnap pumpkin pie, homemade pumpkin pie, pumpkin pie, pumpkin pie recipe

Prep Time: 30

Cook Time: 50

Total Time: 1 20

Servings:

Calories: 730kcal

This homemade Pumpkin Pie recipe brings a little something extra to the holiday table with a spiced gingersnap crust and creamy brown butter pumpkin pie filling. It’s full of the cozy pumpkin flavor you love, with a rich, nutty twist that makes each slice even more delicious. Serve with whipped cream and watch it become a new holiday favorite!

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Ingredients

Gingersnap Crust

2 ½ cups all-purpose flour spooned and leveled
½ cup gingersnap cookies finely ground
¼ cup light brown sugar
1 ½ teaspoons pumpkin pie spice
1 teaspoon fine sea salt
1 cup unsalted butter very cold, cubed
5 tablespoons cold water

Pumpkin Pie Filling

6 tablespoons unsalted butter
15 ounces pumpkin puree
¾ cup light brown sugar packed
¼ cup granulated sugar
3 teaspoons pumpkin pie spice
½ teaspoon fine sea salt
3 large eggs room temperature
1 teaspoon vanilla extract
1 cup heavy whipping cream

Instructions

To make gingersnap crust:

In a large bowl, whisk together flour, ground gingersnaps, brown sugar, pumpkin pie spice and salt.
2 ½ cups all-purpose flour, ½ cup gingersnap cookies, ¼ cup light brown sugar, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon fine sea salt
Add the cold cubed butter. Use a pastry cutter, fork, or your fingertips, cut butter into flour until the mixture has pea-sized crumbs.
1 cup unsalted butter
Drizzle in ice water, 1 tablespoon at a time, gently mix with a fork.
5 tablespoons cold water
Stop as soon as the dough just holds together when pressed, it should not be sticky.
Divide dough into two equal disks (one for bottom, one for later).
Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).

To make pumpkin pe filling:

Prepare brown butter: In a small saucepan, melt the butter over medium heat. Continue cooking until it foams, then turns golden with brown amber specks on the bottom (4 to 6 minutes). Remove from heat and pour into a small bowl, let cool slightly.
6 tablespoons unsalted butter
Preheat oven to 350°F.
In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice and salt until smooth.
15 ounces pumpkin puree, ¾ cup light brown sugar, ¼ cup granulated sugar, 3 teaspoons pumpkin pie spice, ½ teaspoon fine sea salt
Whisk in eggs one at a time. Stir in vanilla extract and then slowly add in cooled brown butter, whisk until fully incorporated.
3 large eggs, 1 teaspoon vanilla extract
Whisk in heavy cream until smooth and custardy.
1 cup heavy whipping cream
Lightly flour cutting board or countertop surface, roll one pie disk into a 12-inch circle.
Fit into a 9-inch pie dish, leaving a slight overhang. Pour filling into prepared pie crust.
Bake pie on a baking sheet (in case of overflow) for 40 minutes, or until edges are set but the center still has a slight jiggle.
If edges of crust brown too quickly, tent with foil or use a pie shield. Cool completely on a wire rack for at least 2 hours.
Chill if desired, then serve with whipped cream.
Optional: Roll out remaining pie crust. (This step is optional. You can also just save the extra pie crust for another pie.) Cut into leaf shapes or pumpkins – whatever you want. The dough for the decorations should be a bit thicker and you will have leftover dough unless you add decorations along the whole crust edge. These should be baked separately on a baking sheet.

Notes

Storage Information

Make the dough ahead: Wrap the disks tightly and refrigerate for up to two days. Let the dough soften just enough to roll without cracking.
Make the pie ahead: Bake it a day before serving, cool and refrigerate overnight. Add whipped cream just before serving.
Refrigerate leftovers: Cover the cooled pie and refrigerate for up to three to four days. Avoid leaving it at room temperature for more than two hours.
Freeze: Once completely cooled and chilled, wrap the pie tightly and freeze for up to one month for best quality. Freeze without whipped cream.
Thaw: Thaw overnight in the refrigerator. The crust may soften slightly after freezing and thawing.

Cracks often develop when the custard is overbaked. Remove the pie while the center still has a slight jiggle, since it will continue to set as it cools. Cooling too quickly can also cause cracks, so let it cool gradually at room temperature. A little whipped cream can cover a crack beautifully!

Please see post above for more information, recipe tips and frequently asked questions.

Nutrition