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Cozy Brown Butter Pumpkin Pie with Streusel Topping

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This brown butter pumpkin pie with streusel topping is a rich, nutty twist on the classic. The brown butter adds a caramel-like depth to the silky pumpkin filling, while the buttery, cinnamon-spiced streusel provides a satisfying crunch.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick)
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 can (12 oz) evaporated milk
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter (cut into small cubes)
  • 1/2 cup chopped pecans (optional)
  • 1 unbaked 9-inch pie crust

Instructions

  1. Preheat your oven to 375°F (190°C). Place your unbaked pie crust in the freezer while you prepare the filling.
  2. Brown the butter: Place the 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly. The butter will melt, foam, then sizzle. After about 4-6 minutes, golden brown specks will form and the butter will smell nutty. As soon as it turns a warm amber color, remove from heat immediately and pour into a heatproof bowl to stop cooking.
  3. Mix the wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. Slowly drizzle in the warm brown butter while whisking continuously.
  4. Add the dry seasonings: Whisk in the pumpkin pie spice and salt until evenly distributed. Slowly pour in the evaporated milk while whisking gently until smooth.
  5. Prepare the streusel: In a medium bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter. Use a pastry cutter, fork, or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Stir in the chopped pecans if using. Place the streusel in the refrigerator.
  6. Assemble the pie: Remove the pie crust from the freezer and place it on a baking sheet. Pour the pumpkin filling into the crust. Sprinkle the streusel evenly over the top without pressing it in.
  7. Bake the pie: Place the baking sheet on the middle rack of the preheated oven. Bake for 50-60 minutes. The filling should be set around the edges but still slightly jiggly in the center. If the streusel is browning too quickly (around 30 minutes), tent the pie loosely with aluminum foil.
  8. Cool completely: Transfer the pie to a cooling rack and let it cool at room temperature for at least 2 hours.
  9. Chill before serving: Refrigerate the pie for at least 4 hours or overnight for the cleanest slices.

Notes

Watch the butter carefully when browning; it can go from perfect to burnt in seconds. Use room temperature ingredients for best results. For a crispier bottom crust, blind bake the crust for 10 minutes before adding filling. Let the pie cool completely before slicing to avoid a runny filling.

Nutrition

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

Find it online: https://coracooks.com/cozy-brown-butter-pumpkin-pie-with-streusel-topping/