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Easy Brown Butter Graham Cracker Crust Pumpkin Pie Recipe

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4.2 from 13 reviews

This Easy Brown Butter Graham Cracker Crust Pumpkin Pie is a delightful autumn dessert featuring a rich and nutty brown butter crust paired with a creamy, spiced pumpkin filling. With a perfectly baked crust and smooth filling, topped with whipped cream, it’s a comforting seasonal classic that’s sure to impress.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 1 ½ Cups Graham Crackers
  • 2 Tablespoons Coconut Sugar
  • ½ Teaspoon Kosher Salt
  • ½ Cup Unsalted Butter

Filling

  • 15 Ounces Pumpkin Puree (canned)
  • 2 Eggs
  • 14 Ounces Coconut Condensed Milk (canned) or regular condensed milk
  • 2 Tablespoons Pumpkin Pie Spice

To Serve

  • Whipped Cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. Prepare Crust Mixture: Pulse the graham crackers in a food processor until they resemble fine sand. Measure 1 ½ cups of crumbs into a medium bowl, add coconut sugar and kosher salt, and stir to combine.
  3. Brown the Butter: Melt the unsalted butter in a small saucepan over medium-low heat. Continue swirling and whisking until the butter turns golden brown and emits a nutty aroma, about 3 minutes. Be vigilant to avoid burning. Pour browned butter into cracker mixture and stir until it resembles wet sand.
  4. Form and Bake Crust: Press half of the crust mixture firmly around the sides of an 8- or 9-inch pie dish. Press the remaining mixture evenly on the bottom. Close any gaps at the edges with your fingers. Bake the crust at 350°F for 10 minutes, then set aside to cool while preparing the filling.
  5. Increase Oven Temperature & Mix Filling: Raise the oven temperature to 425°F. In a large bowl, whisk pumpkin puree, eggs, condensed milk, and pumpkin pie spice until smooth and fully combined.
  6. Fill Pie and Bake: Pour the pumpkin filling into the prebaked crust and smooth the top. Wrap the edges of the crust with aluminum foil to prevent burning. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for an additional 30–32 minutes until the filling is set but slightly jiggly in the center.
  7. Cool Pie: Remove the pie from the oven and let cool completely. For easier slicing, refrigerate the pie to firm up.
  8. Serve: Top slices with whipped cream and enjoy your delicious pumpkin pie!

Notes

  • Watch the butter closely when browning — it can burn very quickly.
  • Using coconut condensed milk keeps this recipe dairy-free; regular condensed milk works as well.
  • Make sure the pie filling is just set but still slightly jiggly for the perfect texture.
  • Refrigerate leftover pie tightly covered to maintain freshness.
  • Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/easy-brown-butter-graham-cracker-crust-pumpkin-pie-recipe/