Last Thanksgiving, I made a salted caramel apple pie for the first time ever (and it was amazing btw), but this year I wanted to try making something totally different! I decided to go with (druuumrooolll): brown butter pumpkin (!!!). I've never made a pumpkin pie before, but why not add brown butter to the mix as well? I meaaaaan, ya can't go wrong with b-r-o-w-n-b-u-t-t-e-r, amiright?
My go-to pie recipe book is the Four & Twenty Blackbirds Pie Book (it's the same one I used for the salted caramel apple pie). Basically, it's the pie bible ... Everything sounds / looks amazing, and that's why I love challenging myself to make a new pie every chance I get!
I won't go tooooo much into detail (in comparison to last year's post) - as I don't want to be too repetitive - so if you need more detailed instructions feel free to check out that post!
WHAT YOU NEED FOR ONE ALL-BUTTER CRUST:
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 1/2 tsp granulated sugar
- 1 stick cold unsalted butter
- 1/2 cup cold water
- 2 tbsp cider vinegar
- 1/2 cup ice
This was the first ever "custard" filled pie I've ever made, and it was kinda nice that I didn't have to worry about making additional pastry dough for the top of the pie. (Total time-saver not having to do a lattice weave!) :P
WHAT YOU NEED FOR BROWN BUTTER BUTTERSCOTCH:
- 6 tbsp unsalted butter
- 1 cup light brown sugar
- 2 tbsp water
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
Again, this was my first time attempting brown butter anything - so naturally, I was terrified of burning it and having to start over lol (ain't nobody got time for that). I think I may have everrrr so slightly burned it just a litttttle bit, but it didn't really affect the end product taste when combined with the pumpkin puree and spices later on.
To make this, you have to heat a skillet over low / med low heat - starting first with the butter. Add the brown sugar once the butter turns a light / nutty brown and stir. Add the water to loosen. Wait for the rapid boiling to stop and for the mixture to thicken, whisking occasionally. Remove from heat and slowly add the heavy cream, whisking until smooth. After mixture cools for 10 minutes, add vanilla extract.
WHAT YOU NEED FOR FILLING:
- 1 2/3 cups pumpkin puree
- 1/2 tsp salt
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 pinch ground cloves
- 2 large eggs
- 2 large egg yolks
- 1 tsp molasses
- 2 tsp fresh lemon juice
- 2/3 cup whole milk
- 1/3 cup carrot juice
- brown butter butterscotch (see previous)
This part is pretty easy - more or less the goal is to slowly add one thing at a time into a mixer / food processor, and combining until smooth. Pour the mixture into the pie shell and bake for 45-55 minutes at 350 degrees.
I personally love a scoop of vanilla ice cream with ANY kind of pie - so that's how I ate mine! Whipped cream of course is also another topping you can't go wrong with... ;)
Happy Thanksgiving! :)