Traditional pumpkin pie is always a holiday favorite, but this Maple Brown Butter Pumpkin Pie is a fun way to switch things up a little! Brown butter adds a wonderful nutty flavor, while maple syrup replaces regular sugar for even more autumn-like taste. Wanting to cut back on time? A store-bought crust is perfectly acceptable! When you’re looking to make dessert time even more special, try serving your guests their favorite tea with a Spice Islands® Cinnamon Stick. It’s the perfect way to wind down after a busy day!
About Brown Butter
Are you new to browning butter, and wondering what it is/how to perfect making it? Browned butter, also called beurre noisette in French, is butter that has been melted and cooked until the milk solids turn a rich, golden brown, giving it a deep, nutty aroma and flavor. As the butter melts, the water content evaporates, and the milk solids (proteins and sugars) start to brown through a process called the Maillard reaction. This process creates a warm, complex flavor with notes of caramel, nuts, and toffee.
How To Make Browned Butter
- Melt butter over medium heat in a light-colored pan (to see the color change).
- Stir or swirl it constantly as it foams and then begins to change color.
- Once the butter reaches a golden-brown shade and releases a nutty fragrance, remove it from the heat to prevent burning.
Brown Butter Tips
- Use a Light-Colored Pan: A silver or white-bottomed pan makes it easier to see the color change, so you don’t accidentally over-brown or burn the butter.
- Cut the Butter into Small Pieces: Smaller pieces melt more evenly and prevent hot spots, helping the butter brown uniformly.
- Stir or Swirl Constantly: Once the butter melts, stir or gently swirl the pan continuously. This helps distribute the heat evenly and prevents the milk solids from settling and burning.
- Watch the Color and Smell for Cues: The butter will go through stages—foaming, then a clear golden color, and finally a deep amber with a nutty aroma. When it reaches that golden-brown color and smells nutty, it’s ready.
- Remove from Heat Quickly: Once browned, remove it from the heat immediately and pour it into a cool bowl to stop it from cooking further, as it can go from brown to burnt in seconds.
- Strain if Needed: If you want a smooth butter without any browned bits, you can strain it through a fine mesh sieve, though many enjoy the nutty solids left in.
- Use Medium Heat: Resist the urge to turn up the heat, as slower browning develops more flavor and reduces the risk of burning.
This recipe also mentions serving the pumpkin pie along with some tea! Not sure which tea tastes best with cinnamon sticks? Here are some options!
- Black Tea: Cinnamon complements the bold, malty flavor of black teas like Assam, Ceylon, or Darjeeling. Try simmering a stick in the water as you brew for a cozy, chai-like twist.
- Chai: Traditional chai blends often already contain cinnamon, so adding a cinnamon stick enhances the spicy, aromatic profile. It’s excellent with a splash of milk and honey.
- Rooibos Tea: The naturally sweet, earthy flavor of rooibos tea pairs beautifully with cinnamon, making a caffeine-free option that’s soothing and fragrant.
- Apple or Berry Herbal Tea: Fruity herbal teas, especially apple or berry blends, balance well with the warmth of cinnamon. Apple cinnamon tea is a classic combination.
- Ginger Tea: Ginger and cinnamon make a warming, spicy duo. You can add a cinnamon stick to ginger tea for a deeper flavor, which is especially nice for cold days or when you’re feeling under the weather.
- Green Tea with Citrus: Green tea paired with a slice of orange or lemon and a cinnamon stick creates a refreshing, slightly spicy flavor that’s perfect for something light yet aromatic.
Maple Brown Butter Pumpkin Pie and Cinnamon Tea
Traditional pumpkin pie is always a holiday favorite, but this Maple Brown Butter Pumpkin Pie is a fun way to switch things up a little! Brown butter adds a wonderful nutty flavor, while maple syrup replaces regular sugar for even more autumn-like taste. Wanting to cut back on time? A store-bought crust is perfectly acceptable! When you're looking to make dessert time even more special, try serving your guests their favorite tea with a Spice Islands® Cinnamon Stick. It's the perfect way to wind down after a busy day!
Ingredients
For the Pie
- 4 tbsp Member's Mark™ Unsalted Sweet Cream Butter
- ¼ cup Member's Mark™ Organic 100% Pure Maple Syrup
- ¼ cup Member's Mark™ Light Brown Sugar
- 2 tsp Member's Mark™ Pumpkin Pie Spice
- ¼ tsp Salt
- 2 large Eggs
- 1 15 oz can Pumpkin purée
- 1 cup Evaporated milk
- 1 Unbaked 9-inch deep dish pie crust
For the Pumpkin Spice Whipped Cream
- 1 cup Heavy Whipping Cream
- 2 tbsp Member's Mark™ Brown Sugar
- ½ tsp Pure vanilla extract
- ½ tsp Member's Mark™ Pumpkin Spice Seasoning
For the Cinnamon Tea
- 1 bag Your favorite tea
- 8 oz Hot water
- 1 Spice Islands® Cinnamon Stick
Instructions
For the Pie
- Preheat the oven to 425ºF. Cut Member's Mark™ Unsalted Sweet Cream Butter into four tablespoon-sized chunks, then place in 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, and pour it into a mixing bowl.
- Add Member's Mark™ Organic 100% Pure Maple Syrup, Member's Mark™ Light Brown Sugar, Member's Mark™ Pumpkin Pie Spice, and salt to the bowl with the brown butter. Stir to combine.
- Add the eggs and pumpkin purée to the bowl. Whisk until smooth. Add the evaporated milk, and whisk until smooth again.
- Place the pie crust into a pie dish, and then place the dish on a baking sheet. 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. The pie should be slightly domed on top. The center should be just a bit jiggly when you shake the pan, but not liquidy. The pie should be lightly browned around the edges, but if the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning.
- Remove the pie from the oven and let cool at room temperature for about one hour. Top with Pumpkin Spice Whipped Cream.
For the Pumpkin Spice Whipped Cream
- Pour cream into medium-sized bowl. Beat cream 3 to 4 minutes until soft peaks begin to form. Gradually add Member's Mark™ Brown Sugar, being careful not to over beat. Fold in vanilla and Member's Mark™ Pumpkin Spice Seasoning.
For the Tea
- For the tea, simply select your favorite tea flavor in a cup with 8 oz of hot water. Add a Spice Islands® Cinnamon Stick for extra cozy taste!
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