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Best Brown Butter Pumpkin Pie Recipe with Streusel Topping

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This isn’t just another pumpkin pie recipe. This is the one that makes people ask for the recipe before they’ve even finished their slice. The combination of nutty brown butter and crunchy streusel wins every time.

Ingredients

Scale
  • Unsalted butter, ½ cup (1 stick / 113g)
  • Pumpkin puree, 1 can (15 oz / 425g)
  • Brown sugar, ¾ cup (150g), packed
  • Granulated sugar, ¼ cup (50g)
  • Large eggs, 2
  • Heavy cream, 1 cup (240ml)
  • Vanilla extract, 1 teaspoon
  • Pumpkin pie spice, 1½ teaspoons
  • Ground cinnamon, 1 teaspoon
  • Salt, ½ teaspoon
  • All-purpose flour, ½ cup (60g)
  • Brown sugar, ¼ cup (50g), packed (for streusel)
  • Granulated sugar, 2 tablespoons (25g) (for streusel)
  • Ground cinnamon, ½ teaspoon (for streusel)
  • Salt, ¼ teaspoon (for streusel)
  • Unsalted butter, ¼ cup (½ stick / 57g), cold and cut into small cubes (for streusel)
  • Pecans or walnuts, ½ cup (60g), chopped (optional)
  • 1 unbaked 9-inch pie crust

Instructions

  1. Brown the butter. Place the ½ cup of unsalted butter in a medium saucepan over medium heat. Stir occasionally with a rubber spatula. The butter will melt, then foam, and then start to sizzle. Watch it carefully. After about 5-7 minutes, you’ll see small brown specks forming at the bottom of the pan. The butter will smell nutty and toasty. Once it turns a golden-amber color, remove it from the heat immediately. Pour it into a heat-safe bowl to stop the cooking process. Let it cool for 10-15 minut…
  2. Preheat the oven. Set your oven to 375°F (190°C). Place your unbaked pie crust in the pie dish and crimp the edges as desired. Place the pie dish on a baking sheet for easier handling.
  3. Make the filling. In a large mixing bowl, whisk together the pumpkin puree, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. Slowly pour in the heavy cream and vanilla extract, whisking constantly. Add the pumpkin pie spice, cinnamon, and salt. Finally, whisk in the cooled brown butter. Make sure everything is fully combined.
  4. Pour the filling. Pour the filling into the unbaked pie crust. It should fill the crust almost to the top.
  5. Make the streusel. In a medium mixing bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold, cubed butter. Use a pastry cutter or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped pecans or walnuts if using.
  6. Bake the pie. Carefully place the pie (on the baking sheet) in the preheated oven. Bake for 20 minutes. Then, remove the pie from the oven and gently sprinkle the streusel topping evenly over the surface. Return the pie to the oven and bake for another 30-40 minutes. The pie is done when the edges are set and the center is just slightly jiggly. A knife inserted into the center should come out mostly clean. If the crust or streusel is browning too quickly, tent the pie loosely with aluminum foil …
  7. Cool completely. Let the pie cool on a wire rack for at least 2 hours. The filling needs this time to set properly.
  8. Serve. Serve the pie warm or at room temperature. A dollop of whipped cream is never a bad idea.

Notes

Don’t rush the brown butter. Low and slow is the way to go. Watch for the jiggle – pumpkin pie is done when the edges are set but the center still has a slight wobble. Keep the streusel cold for the best crumbly texture. Let the pie cool completely before cutting to avoid a runny mess. This pie tastes even better the next day as flavors meld.

Nutrition

Keywords: brown butter pumpkin pie, pumpkin pie with streusel, Thanksgiving pie, fall dessert, pumpkin dessert, streusel topping, brown butter

Find it online: https://bakebelle.com/best-brown-butter-pumpkin-pie-recipe-with-streusel-topping/