I broke my tradition of serving a Pumpkin Chiffon Pie on Thanksgiving Day to try this pie instead. The combination of maple and browned butter was delicious in a pumpkin pie. 🙂
This recipe was adapted from Budget Bytes.com. I used the all-butter pie crust recipe from my gold standard Pumpkin Chiffon pie. Next time I would not make the pie in a deep dish pie pan as the original recipe suggests- I prefer the filling to puff out over the crust. Nice!
Yield: One 9-inch pie
For the All-Butter Pie Crust:
- 1 1/4 cups all-purpose flour
- pinch of coarse salt
- 1 stick cold unsalted butter, cubed
- 1/4 cup ice water
- In a food processor, pulse the flour with the salt.
- Add the butter and pulse until the size of peas, 5 to 10 seconds.
- Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface.
- Gather into a ball, flatten, wrap in plastic and refrigerate for 30 minutes. (I refrigerated mine overnight.)
- On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. (I lightly flour the dough and roll it out between sheets of plastic wrap.)
- Fit the dough into a 9-inch glass or ceramic pie plate and (trim the overhang to 3/4 inch). Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes. (I often refrigerate the crust, covered with plastic wrap, overnight at this point.)
For the Pie:
- 4 Tbsp butter
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp coarse salt
- 2 large eggs
- 1 15oz. can pumpkin purée
- 1 cup evaporated milk
- 1 All-Butter Pie Crust (recipe above)
Preheat the oven to 425ºF, preferably on convection.
Cut the butter into four tablespoon-sized chunks, then add them to a small skillet. Heat the butter over medium heat, stirring constantly, until the butter solids turn deep brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown). Remove the butter from the heat immediately to prevent burning, and carefully pour it into a mixing bowl.
Add the maple syrup, brown sugar, cinnamon, ginger, cloves, and salt to the bowl with the brown butter. Stir to combine.
Add the eggs and pumpkin purée to the bowl with the butter and spices. Whisk until smooth.
Lastly, add the evaporated milk, and whisk until smooth again.
Place the prepared pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin mixture into the crust. Transfer the filled crust to the oven.
Bake the pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and continue to bake for 35-40 minutes more, or until the pie is slightly domed on top, lightly browned around the edges, and the center is no longer liquid, but jiggles just slightly when you shake the baking sheet. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning. (I covered the crust for the duration of the baking time.)
Remove the pie from the oven and let cool at room temperature for about one hour.
Once cool, cut and serve, or cover with foil or plastic and transfer to the refrigerator for storage, preferably overnight.