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!