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Easy Homemade Brown Butter Pumpkin Pie with Streusel

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This pumpkin pie features a nutty brown butter filling and a crunchy oat streusel topping, creating a rich, silky texture and deep flavor that elevates the classic dessert. It’s a forgiving recipe that’s perfect for holidays or any cozy occasion.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 can (15 oz or 425g) pumpkin puree
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (45g) old-fashioned rolled oats
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (56g) cold unsalted butter, cut into small cubes
  • Optional: 1/4 cup chopped pecans or walnuts
  • 1 unbaked 9-inch pie crust

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then swirl occasionally. After 4-5 minutes, the butter will foam and crackle. Watch for the milk solids to turn amber and a nutty aroma. Immediately remove from heat and pour into a heatproof bowl. Set aside for 5 minutes to cool slightly (warm, not hot).
  2. Prepare the crust: Roll out pie crust and fit into a 9-inch pie dish. Crimp edges and refrigerate while making filling.
  3. Make the pumpkin filling: In a large bowl, whisk together 15 oz pumpkin puree and 3/4 cup packed light brown sugar until smooth. Add 2 room-temperature eggs and whisk until glossy. Slowly pour in warm brown butter while whisking constantly. Add 1 cup heavy cream and 1 teaspoon vanilla extract, whisk gently. In a small bowl, mix 1 1/2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon salt. Sprinkle over wet ingredients and whisk until combined.
  4. Make the streusel topping: In a medium bowl, combine 1/2 cup flour, 1/2 cup oats, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add 1/4 cup cold cubed butter. Use a pastry cutter or fingers to work butter into dry ingredients until coarse sand with pea-sized butter pieces remains. Stir in nuts if using. Refrigerate.
  5. Assemble and bake: Preheat oven to 375°F (190°C). Place chilled crust on a baking sheet. Pour filling into crust. Bake for 25 minutes until edges are puffed but center is jiggly. Remove from oven, sprinkle streusel evenly over top. Return to oven and bake 20-25 minutes more until streusel is golden and filling is set with slight jiggle in center. Tent with foil if browning too quickly.
  6. Cool and serve: Place pie on a cooling rack and cool completely at room temperature (2-3 hours). Do not cut into warm pie. Serve at room temperature or chilled.

Notes

Don’t walk away from browning butter; the window between perfect and burnt is about 30 seconds. Use room temperature eggs to prevent the warm brown butter from seizing. The jiggle test: pie is done when edges are set and center has a slight wobble. Let pie cool completely to avoid runny filling. For best flavor, make a day ahead.

Nutrition

Keywords: pumpkin pie, brown butter, streusel, Thanksgiving, fall dessert, easy pumpkin pie

Find it online: https://platebelle.com/easy-homemade-brown-butter-pumpkin-pie-with-streusel/