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Best Brown Butter Pumpkin Pie with Gingersnap Crust

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This brown butter pumpkin pie with a gingersnap crust is a game-changer. The nutty, caramelized brown butter adds deep flavor, while the crunchy, spicy crust perfectly complements the silky pumpkin filling.

Ingredients

Scale
  • 2 cups (about 8 oz / 225g) gingersnap cookies, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 1 (15-ounce / 425g) can pumpkin puree
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 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 cup (240ml) heavy cream
  • Freshly whipped cream (for serving)
  • Ground cinnamon or candied ginger (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. Transfer to a bowl and stir in melted butter, sugar, and salt until mixture resembles wet sand.
  3. Press crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes until fragrant and set. Set aside to cool slightly.
  4. Brown the butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until it foams, subsides, and turns golden-amber with brown specks and a nutty aroma. Immediately remove from heat and pour into a heatproof bowl to stop cooking.
  5. Make the filling: In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla until smooth.
  6. In a small bowl, stir together cinnamon, ginger, nutmeg, cloves, and salt. Add to pumpkin mixture and whisk until combined.
  7. Slowly pour in the browned butter (including brown bits) and whisk. Add heavy cream and whisk until smooth and glossy.
  8. Place pre-baked crust on a baking sheet. Pour filling into crust. Bake for 50-60 minutes, until edges are set and center has a slight jiggle. Tent edges with foil if browning too quickly.
  9. Cool completely on a wire rack (about 2 hours). Serve at room temperature or chilled. Top with whipped cream and garnish if desired.

Notes

Don’t rush the brown butter; use a light-colored pan and watch closely. Room temperature ingredients ensure a silky filling. The pie is better on day two; make ahead for best flavor. For a gluten-free version, use gluten-free gingersnaps. For dairy-free, use vegan butter and coconut cream.

Nutrition

Keywords: pumpkin pie, brown butter, gingersnap crust, Thanksgiving, fall dessert

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